Morphological and Functional Properties of Millet Starches as Influenced by Different Modification Techniques: A Review

Abstract The growing need for new starches has sparked interest in the expansion of novel starch sources for the food sector. Millets are popular due to various health benefits and sustainability. Similar to the majority of cereals, the major constituent and quality factor of millet grain is its starch, which contributes 60—70% of the whole grain. Utilization of starch is reliant on its structural and functional properties. Starch in its native form does not possess all the required properties such as low temperature and shear stability. The desired properties for food products can achieved by modifying the starch functionality and morphology via physical, chemical, enzymatic, and dual methods. At present, research for potential application of native as well as modified millet starch is limited. The objective of this review is to focus on the techno‐functional and morphological properties, various modification techniques, and applications of the millet starches. The review paper also summaries the applications of modified millet starch in the food industry.