ABSTRACT
Millets are underutilized, most important drought-resistant crops and mainly used for animal feed. Proso millet is rich in protein, mineral substances, and vitamins, and its nutritive parameters are comparable or better than common cereals. New food product design considers ingredients with lesser cost and higher nutrient content. Millets are one such food material. Major constituent millet is starch content (70%), this starch may be good substitute for conventional sources of starches such as corn, rice and potato etc. Native starches have limited functionalities for food applications due to the instability in developed pastes and gels. Different modifications (physical, mechanical and enzymatic) have been used to increase utilization in of these starches in food applications. Millet grains, before consumption, are usually processed to improve their edible, nutritional, and sensorial characteristics by using different processes. This chapter focuses on proso millet flour, starch, processing's and their possible applications.
