Isolation and Characterization of Starch from Pearl Millet (Pennisetum typhoidium) Flours

Figures & data

FIGURE 1 Pearl millet grains.

FIGURE 2 Summary of the analytical strategy for measurement of starch fractions.

TABLE 1 Chemical composition of flour and isolated starch

Sample	Yield^†	Moisture	Protein^£	Fat	Ash
CS	–	9.62^a ± 0.14	0.19^a ± 0.01	0.00^a ± 0.00	0.10^a ± 0.00
KF	–	10.10^a ± 1.80	9.30^c ± 1.15	4.80^c ± 0.64	2.00^c ± 0.35
KS	34.50^a ± 0.5	12.81^b ± 0.20	0.55^b ± 0.01	0.37^b ± 0.05	0.10^a ± 0.00
MRBF	–	9.60^a ± 0.82	10.20^d ± 0.38	5.40^d ± 0.22	1.50^b ± 0.06
MRBS	39.40^b ± 0.4	12.47^b ± 0.20	0.53^b ± 0.01	0.38^b ± 0.02	0.10^a ± 0.00

g/100 g dry basis;

^†The value represents the mean of three determinations on whole flour basis;

^£Nitrogen × 6.25;

Means followed by different letters (a, b, c) in the same column differ significantly (p ≤ 0.05);

CS: corn starch, KF: Kalukombu flour, KS: Kalukombu starch, MRBF: Maharashtra Rabi Bajra flour, MRBS: Maharashtra Rabi Bajra starch.

TABLE 2 Amylose content of pearl millet flour and starches (g/100 g)

Sample	SAM	IAM	TAM
CS	2.64^c ± 0.06	4.17^e ± 0.12	6.81^e ± 0.06
KF	1.06^a ± 0.07	2.41^d ± 0.06	3.47^b ± 0.05
KS	3.01^d ± 0.05	0.95^a ± 0.09	3.96^c ± 0.10
MRBF	1.72^b ± 0.03	1.17^b ± 0.05	2.89^a ± 0.07
MRBS	2.93^d ± 0.02	2.03^c ± 0.06	4.96^d ± 0.16

SAM: Soluble amylose, IAM: Insoluble amylose, and TAM: Total amylose.

TABLE 3 Functional properties of flour and isolated starch (mL/g)

Sample	WHC	OHC	BD
CS	0.41^a ± 0.01	1.90^d ± 0.08	1.85^b ± 0.05
KF	1.68^b ± 0.10	1.38^c ± 0.10	0.88^a ± 0.11
KS	0.48^a ± 0.01	0.73^a ± 0.08	1.90^c ± 0.05
MRBF	1.65^b ± 0.20	1.18^b ± 0.00	0.95^a ± 0.05
MRBS	0.44^a ± 0.03	1.27^c ± 0.09	1.90^c ± 0.05

WHC: Water holding capacity, OHC: Oil holding capacity, and BD: Bulk density;

Means followed by different letters (a, b, c) in the same column differ significantly (p ≤ 0.05).

FIGURE 3 Swelling power of flour and isolated starch (g/g); CS: corn starch, KF: Kalukombu flour, KS: Kalukombu starch, MRBF: Maharashtra Rabi Bajra flour, and MRBS: Maharashtra Rabi Bajra starch.

FIGURE 4 Solubility of whole flour and starches isolated from pearl millet; CS: corn starch, KF: Kalukombu flour, KS: Kalukombu starch, MRBF: Maharashtra Rabi Bajra flour, and MRBS: Maharashtra Rabi Bajra starch.

FIGURE 5 X-ray diffractograms of pearl millet and corn starches.

FIGURE 6 X-ray diffractograms of pearl millet flours.

TABLE 4 Total starch (TS) and its nutritionally IMPORTANT FRACTIONS (g/100 g)

Sample	Moisture (g/100g)	TS	RDS	SDS	RS
CS	73.0^c ± 0.00	20.2^a ± 0.25	10.2^a ± 0.27	7.2^b ± 0.35	2.8^b ± 0.52
KF	86.8^e ± 0.20	21.3^ab ± 0.69	10.2^a ± 0.29	6.0^a ± 0.12	5.1^d ± 0.81
KS	64.6^b ± 2.73	22.5^b ± 0.80	11.3^b ± 0.31	9.0^c ± 0.29	2.2^ab ± 0.23
MRBF	85.9^d ± 0.11	23.0^c ± 0.35	11.4^b ± 0.63	7.6^b ± 0.48	4.0^c ± 0.90
MRBS	52.7^a ± 0.00	21.5^ab ± 0.00	12.2^c ± 0.18	7.9^b ± 0.34	1.4^a ± 0.19

g/100 g fresh basis;

Means followed by different letters (a, b, c) in the same column differ significantly (p ≤ 0.05);

RDS: Rapidly digestible starch, SDS: Slowly digestible starch, and RS: Resistant starch.

TABLE 5 Rapidly available glucose (RAG) and starch digestibility index (SDI) of pearl millet flour and isolated starch

Sample	SDI (%)	RAG (g/100 g)
CS	50^a ± 1.00	11.3^a ± 0.30
KF	49^b ± 2.06	13.7^c ± 0.16
KS	50^a ± 0.45	12.5^b ± 0.34
MRBF	50^a ± 2.30	13.2^c ± 0.70
MRBS	57^c ± 0.84	13.6^c ± 0.20

g/100 g fresh basis;

Means followed by different letters (a, b, c) in the same column differ significantly (p ≤ 0.05).