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<p>Kodo millet (<i>Paspalum scrobiculatum</i>) grain, widely cultivated and consumed in India, has an enormous starch content. However, its potential as a starch source has been least studied, and this work has sought to examine this possibility. Starch from kodo millet was isolated using the alkaline wet steeping method, and the steeping conditions were optimized using a face-centred central composite design of response surface methodology. The total starch content (%) and the starch yield (%) at the optimal conditions (15&#xa0;h steeping time; 0.2% NaOH concentration; 1:4&#xa0;g/mL solid-to-solvent ratio) were 90.11 ± 1.41 and 68.39 ± 0.70, respectively. The characteristics of starch obtained at the optimal conditions were also studied and exhibited a high amylose content of 37.58 ± 0.08%. A good quality starch was obtained with a whiteness index of 95.84 ± 0.03 and less residual content protein (1.83 ± 0.004%), fat (1.12 ± 0.27%), and ash (0.59 ± 0.16%).</p>

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Optimization of alkaline steeping conditions for starch isolation from kodo millet (Paspalum scrobiculatum) using response surface methodology and characterization of prepared starch

  • 期刊论文

  • 发表日期：

    2025年11月5日

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  • Sanjana Kumari,
  • Barjinder Pal Kaur,
  • Divya Arora,
  • Purnima Kumari,
  • Rakhi Singh

摘要

Kodo millet (Paspalum scrobiculatum) grain, widely cultivated and consumed in India, has an enormous starch content. However, its potential as a starch source has been least studied, and this work has sought to examine this possibility. Starch from kodo millet was isolated using the alkaline wet steeping method, and the steeping conditions were optimized using a face-centred central composite design of response surface methodology. The total starch content (%) and the starch yield (%) at the optimal conditions (15 h steeping time; 0.2% NaOH concentration; 1:4 g/mL solid-to-solvent ratio) were 90.11 ± 1.41 and 68.39 ± 0.70, respectively. The characteristics of starch obtained at the optimal conditions were also studied and exhibited a high amylose content of 37.58 ± 0.08%. A good quality starch was obtained with a whiteness index of 95.84 ± 0.03 and less residual content protein (1.83 ± 0.004%), fat (1.12 ± 0.27%), and ash (0.59 ± 0.16%).