CONTENT OF STARCH AND SUGARS AND IN-VITRO DIGESTION OF STARCH BY ALPHA-AMYLASE IN 5 MINOR MILLETS

Five varieties of minor millets were studied for their amylose, solubl e amylose, amylopectin, soluble amylopectin, reducing sugar, total sug ar and starch contents. Pure starch was isolated from each variety and the enzymic degradation of starch by porcine pancreatic alpha-amylase were examined with and without gelatinisation. GeIatinised sample of Echinochloa frumentacea (var. K2) showed minimal hydrolysis and gelati nised sample of Panicum miliaceum (var. CO3) showed maximum hydrolysis of starch by porcine pancreatic cr-amylase. Gelatinised starch was hi ghly susceptible to enzymic digestion when compared to ungelatinised s tarch. The extent of starch degradation varied from 71 to 85 percent i n gelatinised samples and starch degradation in ungelatinised sample v aried from 10 to 18 percent.