Kаmeneva O.B., Kireeva O.V.STUDY OF GRAIN STARCH OF MILLET VARIETIES
DOI:https://doi.org/10.15688/nsr.jvolsu.2026.1.6
UDC: 631.527:633.173
Olga B. Kameneva, Candidate of Sciences (Agriculture), Leading Researcher, Federal Russian Research and Design Technological Institute of Sorghum and Corn, 1-y Institutsky Proyezd, 4, 410050 Saratov, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.
Olga V. Kireeva, Candidate of Sciences (Agriculture), Junior Researcher, Russian Research and Design and Technological Institute of Sorghum and Corn, 1-y Institutsky Proyezd, 4, 410050 Saratov, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract. The article considers the study of structural and physiological-biochemical characteristics of starch in grains of different varieties of common millet. The main focus is on determining the starch content, including its amylose and amylopectin components, and how these factors influence the food and technical value of the grain. The results show diversity in starch composition and quality, which is associated with genetic characteristics of varieties and growing conditions. The study contributes to the selection of promising millet varieties for breeding with improved technological characteristics and increased nutritional value. The obtained data can be used in agricultural technology and grain processing for the production of functional food products. Thus, the study of starch in the grain of common millet is a topical task for agricultural science and the food industry aimed at optimizing the use of this crop and increasing its biological and economic value.
Key words: millet, starch and syrup industry, amylose, starch, amylopectin.
Citation. Kаmeneva O.B., Kireeva O.V. Study of Grain Starch of Millet Varieties. Prirodnye sistemy i resursy [Natural Systems and Resources], 2026, vol. 16, no. 1, pp. 52-58. (in Russian). DOI:https://doi.org/10.15688/nsr.jvolsu.2026.1.6
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