Scilight Press

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.