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<p>Minor millets, known for their significant starch and β-glucan content hold tremendous potential in enhancing the nutritional and functional attributes of food products. This manuscript focuses on the extraction, modifications, and physicochemical properties of starch and β-glucan in two minor millets, namely, kodo and foxtail millet to broaden their applications. Wet milling and the use of enzymes, particularly amylases, have been employed to isolate starch and β-glucan from minor millet flour. While kodo and foxtail millets contain approximately 60–70% starch, their β-glucan yield is only 1–2%, significantly lower than that of barley and oats. Both of these minor millets play a significant role in providing energy and essential minerals to populations in economically disadvantaged regions. A comprehensive understanding of the physicochemical and structural characteristics of millet starch and β-glucan is essential for optimising their utilisation. This paper delves into the influence of genetics, agricultural practices, and post-harvest processing on the content and characteristics of these components.</p> Graphical Abstract <p></p>

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Exploring kodo and foxtail millet as novel sources of starch and β-glucan: a short critical review

  • 期刊论文

  • 发表日期：

    2025年8月6日

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  • Poornima Singh,
  • Anam Tanveer,
  • Bhavnita Dhillon,
  • Navdeep Singh Sodhi,
  • Rahul Singh,
  • Arijit Dutta Gupta,
  • Harinder Singh,
  • Andreas Blennow,
  • Abdul Rehman

摘要

Minor millets, known for their significant starch and β-glucan content hold tremendous potential in enhancing the nutritional and functional attributes of food products. This manuscript focuses on the extraction, modifications, and physicochemical properties of starch and β-glucan in two minor millets, namely, kodo and foxtail millet to broaden their applications. Wet milling and the use of enzymes, particularly amylases, have been employed to isolate starch and β-glucan from minor millet flour. While kodo and foxtail millets contain approximately 60–70% starch, their β-glucan yield is only 1–2%, significantly lower than that of barley and oats. Both of these minor millets play a significant role in providing energy and essential minerals to populations in economically disadvantaged regions. A comprehensive understanding of the physicochemical and structural characteristics of millet starch and β-glucan is essential for optimising their utilisation. This paper delves into the influence of genetics, agricultural practices, and post-harvest processing on the content and characteristics of these components.

Graphical Abstract