The finger millet (Eleusine coracana Gaertn) from the Tibet Plateau area of China: relationship between physicochemical, in vitro digestibility and rheology

Given the significance and high demand for starch, this study aimed to explore unconventional starch sources by specifically focusing on the extraction and characterization of starch from finger millet (Eleusine coracana Gaertn) cultivated in Tibet, a unique high-altitude region in China. The physicochemical properties, structure, paste properties, and in vitro digestibility of the extracted finger millet starch (FMS) were analyzed, and the correlations among these properties were investigated. The results revealed that FMS particles exhibited a smooth and polygonal morphology. The amylose content of FMS was 29.17%, slightly higher than that of conventional corn starch (CS) and potato starch (PS). Moreover, FMS demonstrated lower in vitro digestibility, highlighting its potential as a functional ingredient in food formulations. In terms of paste properties, the pasting behavior of FMS was found to be intermediate between that of PS and CS. Rheological analysis further showed that FMS exhibited typical weak gel properties. Overall, this study provides valuable insights into the utilization of finger millet (Eleusine coracana Gaertn) as a novel starch source for both food and non-food industries.