Previously proso-millet, considered an underutilized cereal, has drawn considerable attention due to health benefits like good nutritional profile, low glycemic index, and gluten-free. The present review discusses starch extractability, structural characteristics, morphology, and physicochemical properties. Starch properties mainly depend on the amylose and amylopectin composition and distribution of brained chains. A very diverse starch structure and morphology were observed among the waxy and non-waxy cultivars. The amylose content ranged from 0.75 to 28.3% in many varieties, but exceptionally Hongmeizi variety showed a 32.3% as per the reported evidence. There are a positive correlation between the amylose content and cooking quality, thermal and pasting properties. The size and shape of smallest to largest starch granules varied between 0.3 and 17 μm and round to polygonal, respectively. The non-waxy starch varieties of proso-millet are widely used in food processing due to high resistance to swelling during heat treatment. Few food applications of proso-millet are bakery products like gluten-free bread, porridge, pasta, ready-to-eat breakfast cereals, infant foods, and distilleries. We can conclude that proso millet is an alternative to existing starch for its quality characteristics and provides insight to many food processing industries.

此前，小米被认为是一种未被充分利用的谷物，由于其对健康有益，例如良好的营养状况、低血糖指数和无麸质，已经引起了相当大的关注。本综述讨论了淀粉的可提取性、结构特征、形态和理化特性。淀粉性质主要取决于直链淀粉和支链淀粉的组成和脑链的分布。在蜡质和非蜡质品种中观察到非常不同的淀粉结构和形态。许多品种的直链淀粉含量从 0.75% 到 28.3% 不等，但据报道，红梅子品种的直链淀粉含量为 32.3%。直链淀粉含量与蒸煮质量、热和糊化特性之间存在正相关关系。最小到最大淀粉颗粒的大小和形状在 0 之间变化。分别为 3 μm 和 17 μm，圆形为多边形。proso-小米的非蜡淀粉品种由于在热处理过程中具有高抗膨胀性而广泛用于食品加工。proso-小米的食品应用很少是烘焙产品，如无麸质面包、粥、意大利面、即食早餐麦片、婴儿食品和酿酒厂。我们可以得出结论，proso 小米因其质量特性而成为现有淀粉的替代品，并为许多食品加工业提供了见解。