Conference Proceeding

Author(s): Aidan Webster, Abhirami Sanil, Sruthi Varghese, Lochana P, Ruby Varghese

Email(s): v.ruby@jainuniversity.ac.in

Address: Aidan Webster, Abhirami Sanil, Sruthi Varghese, Lochana P, Ruby Varghese*
Department of Chemistry and Biochemistry, School of Sciences, Jain Deemed to be University, Bangalore-560027, India
*Corresponding Author

Published In:   Conference Proceeding, Proceeding of ICONS-2024

Year of Publication:  July, 2025

Online since:  July 11, 2025

DOI:




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REFERENCES:

1.      Adefila, O.A., Bakare, M.K. and Adewale, I.O. (2012), Characterization of an α-amylase from sorghum (Sorghum bicolor) obtained under optimized conditions. J. Inst. Brew., 118: 63-69 (1).

2.      S. Chethan, Y.N. Sreerama, N.G. Malleshi, Mode of inhibition of finger millet malt amylases by the millet phenolics, Food Chemistry, Volume 111, Issue 1, 2008, Pages 187-191, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2008.03.063. (2).

3.      Annvi Dhaka, Mehanathan Muthamilarasan, Manoj Prasad, A comprehensive study on core enzymes involved in starch metabolism in the model nutricereal, foxtail millet (Setaria italica L.), Journal of Cereal Science, Volume 97, 2021, 103153, ISSN 0733-5210, https://doi.org/10.1016/j.jcs.2020.103153. (3).

4.      P.M. Pradeep, Yadahally N. Sreerama, Soluble and bound phenolics of two different millet genera and their milled fractions: Comparative evaluation of antioxidant properties and inhibitory effects on starch hydrolysing enzyme activities, Journal of Functional Foods, Volume 35, 2017, Pages 682-693, ISSN 1756-4646, https://doi.org/10.1016/j.jff.2017.06.033. (4).

5.      Balli, D.; Bellumori, M.; Masoni, A.; Moretta, M.; Palchetti, E.; Bertaccini, B.; Mulinacci, N.; Innocenti, M. Proso Millet (Panicum miliaceum L.) as Alternative Source of Starch and Phenolic Compounds: A Study on Twenty-Five Worldwide Accessions. Molecules 2023, 28, 6339. https://doi.org/10.3390/molecules28176339 (5).

6.      S. Chethan, Y.N. Sreerama, N.G. Malleshi, Mode of inhibition of finger millet malt amylases by the millet phenolics, Food Chemistry, Volume 111, Issue 1, 2008, Pages 187-191, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2008.03.063. (6).

7.      Annvi Dhaka, Mehanathan Muthamilarasan, Manoj Prasad, A comprehensive study on core enzymes involved in starch metabolism in the model nutricereal, foxtail millet (Setaria italica L.), Journal of Cereal Science, Volume 97, 2021, 103153, ISSN 0733-5210, https://doi.org/10.1016/j.jcs.2020.103153. (7).

8.      Priyanka Prasad, Jatindra K. Sahu, Effect of soaking and germination on grain matrix and glycaemic potential: A comparative study on white quinoa, proso and foxtail millet flours, Food Bioscience, Volume 56, 2023, 103105, ISSN 2212-4292, https://doi.org/10.1016/j.fbio.2023.103105 (8).

9.      Huang, Wen-Ying, Chen, Hui-Ju, Lin, Chia-Ching, Chen, Chin-Shuh, Lin, Yung-Sheng, Kinetics Investigation on Mushroom Tyrosinase Inhibition of Proso Millet, Journal of Chemistry, 2018, 2387926, 5 pages, 2018. https://doi.org/10.1155/2018/2387926 (9)

10.   Bangar, S. P., Ashogbon, A. O., Dhull, S. B., Thirumdas, R., Kumar, M., Hasan, M., Chaudhary, V., & Pathem, S. (2021). Proso-millet starch: Properties, functionality, and applications. International Journal of Biological Macromolecules, 190, 960–968. https://doi.org/10.1016/j.ijbiomac.2021.09.064 (10).

11.   Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020). Microbial fermentation and its role in quality improvement of fermented foods. Fermentation, 6(4), 106. https://doi.org/10.3390/fermentation6040106 (11).

12.   Geetha, K., Yankanchi, G. M., Hulamani, S., & Hiremath, N. (2020). Glycemic index of millet based food mix and its effect on pre diabetic subjects. Journal of Food Science and Technology, 57(7), 2732–2738. https://doi.org/10.1007/s13197-020-04309-5 (12).



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Author/Editor Information

Dr. Vani. R

Professor

Dr. Apurva Kumar R. Joshi

Assistant Professor and Program Head