Structural, functional, textural characterization and in vitro digestibility of underutilized Kutki millet (Panicum sumatrense) starch

Kutki millet (Panicum sumatrense) is presently underutilized, despite its potential to deliver a relatively good source of nutrients. Series of investigations were undertaken to evaluate the functional, structural, textural, flowability, pasting, and in vitro digestibility of Kutki millet starch (KMS) taking corn starch (CS) as a control. Various starch digestibility kinetic models were fitted to the experimental data to determine their best fitting and related model parameters. KMS contains a high amount of amylose and showed better pasting, textural properties and can be explored for its various food applications as thickener, stabilizer, and gelling agent, etc. The digestion kinetic model fitting showed that all the models fitted well (R2 > 0.957) except the Paolucci-Jeabjean model (R2 = 0.923). All the models showed a lower value of an amount of initial digestible and maximum digestible starch in the case of KMS than CS. SEM micrographs of KMS showed large polygonal granules and some spherical ones, but CS showed a mixture of angular, spherical, and oval shapes. The finer particle size of KMS makes it suitable as a fat replacer. Our findings indicate that KMS can find versatile food applications and as an excellent option for industrial utilization in addition to the commonly used starches.

Automated summary

Kutki millet is an underutilized grain with high starch content that shows excellent pasting and textural properties, suitable for various food applications. Digestion kinetic models indicate lower digestibility of Kutki millet starch compared to corn starch, with SEM micrographs showing potential as a fat replacer due to finer particle size.