RENU GARHWAL, MANISHA MALIK, MITHUN KUMAR AND B. S. KHATKAR
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001
(Haryana), India
*(e-mail : malikmanisha252@gmail.com; Mobile : 9992268557)
(Received : August 22, 2021; Accepted : October 18, 2021)
ABSTRACT
In the present study, kodo millet grains were investigated for proximate composition and morphological
properties. Isolated starch from kodo millet was investigated for functional, thermal (DSC) and textural
(Texture analyzer) properties. Protein content of kodo millet was comparable to finger and fonio millets
but lower than pearl and foxtail millets. Starch yield was significantly higher (65%) with some nonstarch compounds. Values of water binding capacity, swelling power, viscosity and dispersibility were
moderate but fat absorption capacity and solubility percentage were low as compared to pearl millet
starch. Kodo starch had high range of gelatinization temperature in comparison with other millets such
as finger, pearl and foxtail. Textural properties of kodo millet starch were also superior to other starches
such as wheat and cassava. Additionally, this starch had moderate springiness, cohesiveness and
hardness as compared to the above-mentioned starches. There is a scope of studying molecular
characterization, pasting and structural properties and relationship among fractions of kodo millet
starch.
Key words : : Kodo, starch, swelling, thermal, textural