Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.).

The quality characteristics of waxy and non-waxy proso millet (Panicum miliaceum L.) are different because of their varying amylose content. Physical appearance, pasting properties, cooking and edibility were investigated in five waxy and five non-waxy proso millet varieties. The results showed that the amylose content of proso millet flour was positively correlated with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, and pasting temperature. The porridge made with non-waxy proso millet was thicker as compared with that of made with waxy proso millet. Cooked non-waxy proso millet was hard whereas waxy proso millet was sticky. The non-waxy proso millet contained higher resistant starch and lower rapidly digestible starch than waxy proso millet. From this study, we can conclude that quality characteristics of waxy and non-waxy proso millet are different, and this may provide an insight in food processing and commercial production of proso millet.