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May 20, 2026Experimental and Theoretical NANOTECHNOLOGYOpen Access

Effect of different extraction methods on starch production from millet flour and their reflection on morphological properties with nanotechnology-driven structural modification and nanoscale characterization

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Authors

NSNadia Farid Hassan SabriUniversity of BaghdadJNJassim Muhsin NasserUniversity of Baghdad

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Overview

Randomized trial investigates starch yields and morphological properties in millet flour, suggesting optimal extraction techniques for enhanced applications.

Key Points

  • This study aims to evaluate how different extraction methods and hydration levels affect starch yields and properties in millet flour.
  • Explored aqueous, acidic, and alkaline extraction methods on starch from millet flour.
  • Used three hydration levels (12.2%, 15%, and 16%) during the extraction process.
  • Analyzed starch yields and amylose content after extraction.
  • Alkaline extraction yielded the highest starch (63.63% at 15% hydration, 63.23% at 16%).
  • Acid extraction produced lower yields (42.40% and 42.60%) but maintained comparable amylose levels.
  • Aqueous extraction resulted in the lowest yields (30.39% to 33.50%), indicating its inefficiency.

Cite This Study

Sabri et al. (2026) studied this question.

synapsesocial.com/papers/6a0d4e9df03e14405aa99dd0https://doi.org/10.56053/10.s.1109
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