Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

- Chemical composition and amino acid profile of whole grain flours were compared.
- Physicochemical properties and enzymatic hydrolysis of starch varied with grain type.
- Starch molecular features were the major factors affecting thermal, pasting and enzymatic hydrolysis properties.
- Additional effects of non-starch constituents on whole grain characteristics are dependent on botanical source.

Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents on physicochemical properties and starch digestibility of whole flours made from these grains were investigated. Starches were classified into two groups according to their amylopectin branch chain-length: (i) quinoa, amaranth, wheat (shorter chains); and (ii) sorghum, millet, corn (longer chains). Such amylopectin features and amylose content contributed to the differences in thermal and pasting properties as well as starch digestibility of the flours. Non-starch constituents had additional impacts; proteins delayed starch gelatinization and pasting, especially in sorghum flours, and high levels of soluble fibre retarded starch retrogradation in wheat, quinoa and amaranth flours. Enzymatic hydrolysis of starch was restricted by the presence of associated protein matrix and enzyme inhibitors, but accelerated by endogenous amylolytic enzymes.