Structural and physicochemical changes in protein and starch during finger millet storage

Abstract Finger millet is a staple grain, a highly nutritious and drought-resistant staple crop, as it can withstand drought and poor soil conditions. Rich in calcium, iron, dietary fibre, and antioxidants, it promotes gut health, bone health, and the prevention of anemia at the same time. The study highlights that as finger millet is stored, several structural changes occur in its protein and starch content. These alterations can significantly impact the nutritional value and overall quality of the grain. For instance, protein denaturation and aggregation may occur, leading to protein solubility and digestibility changes. Moreover, starch retrogradation and amylose–lipid complex formation can affect the texture and digestibility of finger millet-based food products. The review also delves into the various physicochemical properties affected during storage, such as moisture content, color changes, and flavor development, which can influence the acceptability of finger millet products. Understanding these alterations and their underlying mechanisms is essential for devising appropriate storage methods and preservation strategies to maintain the nutritional and sensory attributes of the millet, thereby ensuring its role as a valuable crop for food security and dietary diversity.