Preparation and Physicochemical Properties of Starches and Their Fractions from Finger Millet (Eleusine coracana) and Foxtail Millet (Setaria italica)

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Abstract
The isolation and physicochemical properties of starches and their fractions from different varieties of finger millets and foxtail millets have been studied. Starches from all the millets exhibited single stage swelling and low solubility. The Brabender viscosities decreased considerably during cooking. Purna starch had the tendency to retrograde considerably during cooling. Native millet starches were susceptible to glucoamylase attack. Amylose content of the millet starches ranged from 15,5 to 17,5%. Successive leeching of starches with water and alkali yielded different amylose components having different molecular weights and β‐amylolysis limit, suggesting the heterogeneity of total amyloses.