Pearl Millet Starch: A Natural Excipient With Potential for Industrial Pharmaceutical Use

Pearl Millet Starch: A Natural Excipient With Potential for Industrial Pharmaceutical Use | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Pearl Millet Starch: A Natural Excipient With Potential for Industrial Pharmaceutical Use Gurvir Singh, Rajat koundal, Sahil Singh, Hurmandeep Kaur, Shubham Garg, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8417880/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Wet milling was applied to extract pearl millet starch, which was evaluated for its potential as an excipient in pharmaceutical formulations. The isolated starch was analyzed using infrared (IR) and ultraviolet (UV) spectroscopy to determine if it was pure and contained flavonoids and polyphenols. The UV spectra proved the existence of polyphenolic chemicals but the infrared spectra proved unique peaks that were representative of the starch molecules. Due to the outstanding characteristics of the starch obtained through extraction, the extracted starch may find application as an excipient in various pharmaceutical uses. Wet milling, the method used for the removal of starch from pearl millet, proved useful and cost-effective. Polyphenols and flavonoids, compounds with acknowledged antioxidant properties, were seen to be rich in the extracted starch. Stability and efficacy of pharmaceutical preparations containing these compounds may be upgraded. IR and UV spectroscopy were utilized to identify pearl millet starch, validating its purity and the presence of useful chemicals. Based on the findings, pearl millet starch can be utilized as an excipient in sustained-release, tablet, and capsule filling pharmaceutical preparations. Pearl millet starch's natural origin, biodegradability, and potential antioxidant properties are among the advantages of using it as an excipient. Additionally, the physicochemical properties of the starch may be modified to suit some medicinal applications. The extracted starch can have a number of potential applications in the pharmaceutical industry, and further research is needed to explore its use in various formulations. wet milling pearl millet starch flavonoids excipients Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Figure 9 INTRODUCTION One of the newest millets, pearl millet, also referred to as bajra, which belongs to family Poaceae and is yet another source of starch. It can contain up to 70% starch, depemnding on the pearl millet variety. It is native to Africa, and found in the regions of Africa and also in Asia. Pearl mille were used routinely to prepare food and animals' and birds' fodder ( 1 ). Its isolation and production as natural and modified starch might be a high value-added alternative for the starch industry. Pearl millet is also a more useful crop than other cereals because of its physiological properties. It is more tolerant of environments where other crops frequently fail, such as hot temperate weather, droughts, and arid soils with poor water-holding capacity (WHC). Its lack of industrial use makes it an affordable source for starch separation. If the starch from pearl millet is separated and altered, the food sector could discover a new route. 39.40 percent starch, 4.96 percent amylose, 12.47 percent of moisture, 0.10 percent of ash, 0.53% of protein, and 0.38% of fat are all produced by pearl millet grain ( 2 ). Pearl millet comes in a variety of forms, and the amount of amylose and starch the grain contains varies from 58 to 70% ( 3 ). The most common disintegrants used in pharmaceutical formulations are starch and its derivatives. This will enhance the oral absorption, bioavailability, and solubility of the drugs. Extra-granular, intra-granular, or combined with extra- granular methods are the ways in which starch and other disintegrants can be added to tablet formulations. Disintegrants are said to perform best when included intra and extra granularly in tablet formulations ( 4 ). From a chemical point of view, polysaccharides that is starch consisting of several monosaccharides molecules which are linked by the α-d- ( 1 – 4 ) and/or α-d- ( 1 – 6 ) bonds. The main structural units of the pearl millet starch are amylopectin, which is a larger branching molecule in and out of which linear chains are linked via α-d- (1->4) and α-d- (1->6) linkages, and amylose, a nearly linear polymer of α-d- (1->4) linked glucose residues and which usually constitutes 15–20% of starch. It consists of linear or slightly an branched polymer (Molecular weight-ranging from the 105 to 106 g/mol) containing a number of glucose units. It is either very large or too flexible. It is a trivial thing for the chains to form a single or double helix. Amylopectin, in contrast, has an molecule mass in the range of 107 to 109 g/mol ( 5 , 6 ). Dry, soft white powder form is typical of isolated starch. It is insoluble in alcohol, ether, cold water and most org solvents. Dry stored starch stores well over a long time. The particles of starch are not mechanically strong, but are friable. When granules in water suspension are heated slowly, they will gradually take up water. Once the granules swell and expand, they eventually loose their structure (7). MATERIAL AND METHOD 2.1. STARCH ISOLATION: The centrifuge method was utilized to separate the starch and pearl millet grains, and all of the chemicals employed were of analytical quality. In order to separate starch, 100g of pearl millet was combined with 500ml of distilled water in a 1:5 ratio that included 0.1% sodium bisulphite. This process is known as wet milling refer Fig. 1& 2 . For 18 to 20 hours, the mixture was kept at 50°C with sporadic liquid circulation ( 8 ). The grains were pulverized in a lab mill after the steep water was run off. After filtering through numerous sieves the slurry is centrifuged and the protein and fibres are split. The filtrate was filtered through a vacuum filter with Whatman filter paper no. 1. The mixture was poured into a Buchner funnel for the vacuum pump. After the filtrate collection and centrifugation at 6000 rpm for 15 min. After 15 min at the end of centrifugation the separation of the yellow layers and the accumulation of white deposits can be observed. The yellow layer, as protein layer, was discarded. The white precipitates were gathered, and precipitates added distilled water to wash it. The precipitate was collected in china dishes or petri dishes and dried. Drying was conducted in a drying oven at 45°C at a slow pace for about 12 h. About 7.72 grams of dried starch were produced from 100 grams of pearl millet. 2.2 CHARACTERIZATION: 2.2.1. IR SPECTROSCOPY: Pearl millets have a 65.7–69% carbohydrate composition, 8.5–15.1% crude protein, 2.7–7.1% fat, 2.6–4% crude fiber, and 1.6–2.4% ash content ( 10 – 13 ). FTIR analyses Pearl millet FTIR absorbance spectra in the wavenumber region (4000 − 400) cm − 1 were determined by standard procedure using a Perkin Elmner spectrometer fitted with diamond ATR as shown in Fig. 3 . Vibrations spectroscopy, also known as infrared spectroscopy, studies the infrared portion of the electromagnetic spectrum, which is defined as light with a lower frequency and a longer wavelength than that of visible light. It is applied in the investigation and identification of functional groups or substances in solid, liquid, or gaseous specimens ( 14 ). An infrared spectrum can be plotted as infrared light absorption (or transmittance) verses frequency or wavelength, as a graph. Common The frequency units used in infrared spectra are reciprocal centimeters, or wave numbers, and have the abbreviation cm − 1. Wavenumbers and IR transformed to wavenumber (IW), expressed as µm in the form of ``micrometers'' are given as the wavenumber range is determined by the cells of the second column and upper limit. The infrared (IR)wavelength unit, denoted by the sign µ in this work and expressed usually in micrometres (formerly referred to as microns), are related to wavenumbers ( 15 ) Note: wavenumber range is determined by second column of cells at end of the wavenumber range. Using the ATR-FTIR Alpha Bruker Opus 7.5, Figs. 4 and 5 show the infrared spectroscopy of pearl millet starch that was isolated from the wet milling process in the lab. An aliphatic chain's methylene (CH2) group's asymmetric stretching vibration is probably linked to the distinctive peaks that were seen at 2920 cm-1. Alkanes and other saturated organic compounds have this band as a defining trait. One can trace the absorption band at 2358 cm-1 to either a C ≡ C or C ≡ N (triple bond) stretch. In polysaccharides such as cellulose and starch, a C-O stretching vibration is indicated by a wavenumber of 998cm-1 ( 16 ) refer table.1. Table.1: Evaluation of test and standard FTIR spectroscopies Wavenumber (cm -1 ) in standard IR spectroscopy( 14 ) Types of bonds formed in standard IR spectra ( 14 ) Wavenumber (cm -1 ) in test IR spectroscopy Type of Bonds resulted in performed test IR spectra 3273cm -1 O-H stretch - 2921cm -1 CH 2 2920cm -1 CH 2 methylene group 2853cm -1 C − H bending 2358cm -1 Presence of C ≡ C & C ≡ N 1644cm -1 N-H stretch 1800-1600cm -1 C = O 1001cm -1 Stretching of C − O 999 cm -1 Stretching of C − O 500 cm -1 Fingerprinting area 500cm -1 Fingerprinting area 2.2.2. UV SPECTROSCOPY ANALYSIS: The samples' 50:50 ethanol-water extracts' UV absorbance spectra were captured between 250 and 800 nm. The three samples' UV absorption spectra varied in terms of intensity and spectral shape. The structures of different polyphenol subclasses feature chromophores that are highly different from one another. Furthermore, obtained UV spectra are especially helpful in the first characterisation stage, which aims to categorize the compound's class and most likely its subgroups of polyphenols. Most of the time, this is "easily" conceivable, and a closer look at the UV spectrum can reveal information about the potential structural features within the subgroup to determine the type of constituents present and confirm the presence of polyphenols, including 𝜋-bonds, chromophores, and aromatic rings. Most of the polyphenols are having at least two absorption bands refer table.2 in the UV/VIS spectra (Band I, 240–280 nm and Band II,300–450 nm) shown in Fig. 7 ( 17 ). The absorption maximum depends on the chemical structure (conjugation extent; type, number, and position of substituents). According to Fig. 6 , the UV spectra of the three millet species exhibited an absorption intensity between 325 and 425 nm for the control ( 18 ). Table 2 The UV-VIS spectrum features of flavonoids ( 19 ). Type of flavonoids Spectra of Band Ⅱ (nm) Spectra of Band Ⅰ (nm) Presence of Flavone 250nm-280nm 304nm-350nm Presence of Flavonol (3- OH is substituted) 250nm-280nm 328nm-357nm Flavonol (3-OH is free) moiety 250nm-280nm 358nm-385nm Presence of Isoflavone 245nm-270nm 310nm-330nm (shoulder peak) Presence of Flavonone and flavanonol 270nm-295nm 300nm-330nm (shoulder peak) Chalcone presence 220nm-270nm (weak peak) 340nm-390nm Aurone presence 230nm-270nm (weak peak) 370nm-430nm Presence of Anthocyanidin 270nm-280nm 465nm-560nm Plant secondary metabolites called polyphenols, which include flavonoids and phenolic acids, are abundant in plant-based meals and offer significant health advantages. In particular, a number of studies shown that polyphenols might delay the digestion of starch by inhibiting the activity of amylases ( 20 ). The GENESYS UV-vis Spectrophotometer was used to gather the UV spectroscopy test sample findings shown in Fig. 9 . The amylose absorbance was examined using the iodine blue technique for the test UV analysis ( 21 ). This process involved combining 100 mg of starch with 10 mL of distilled water, boiling it for 15 minutes, and then letting it cool to room temperature. A precise mixture of distilled water, 0.1% iodine, and 2% potassium iodide was used to create an iodine solution. Following sample cooling and centrifugation at 1780g for 10 minutes, 500 µl of the supernatant layer was collected and mixed with 2 mL of iodine solution (at a 1:50 dilution ratio) to dilute it.At 690 nm, absorbance of the test sample was measured ( 22 ). The technique was used to measure the amount of amylose in the starch that was separated from pearl millet. To 0.02g of pearl millet starch, 10 ml of a 0.5M potassium hydroxide (KOH) solution was precisely added. After being moved to a 100 mL volumetric flask, the solution was topped up with distilled water. After that, 5 mL of 0.1M hydrochloric acid (HCl) was added to a 50 mL volumetric flask containing 10 mL of the clear extract that had been decanted. Volume was made up to the 1.0mL by the addition of 0.5mL of distilled water for dilution of iodine reagent. The absorbance was noted at 625nm with a UV spectrophotometer. The amylose content of the millet was than determined in triplicate using a standard curve refer Fig. 8 ( 23 ). Figure 8: The starch iodine absorption curve for a standard is analyzed. Observations: Figures A, B, and C present the area between Bnm and 400nm (cm2), 400nm and λmax (cm2), and 900nm (cm2), respectively. The iodine absorption spectra in the range 200- 900nm were analyzed. Absorbance at 620nm wavenumber, i.e., wavelength of maximum absorption (λmax) was measured. Absorbance at 400 nm, B nm, and λmax are presented. Calculations were performed to calculate the area of Figure A (between B nm and 400 nm), Figure B (between 400 nm and λmax), Figure C (between λmax and 900nm), and the new λmax index. (A)was Ae mutant rice; EM10, (B)was Japonica rice, (C)was high-amylose rice, (D)was glutinous rice; Koganemochi; Koshihikari. ( 24 ). RESULTS Because the wet milling process produces an alternative starch that can be utilized as an excipient in the industry quickly and easily, it may be used to extract pearl millet starch on an industrial scale. One hundred grams of powdered pearl millet flour produced 7.76 grams of dried starch. O- H stretching produced a strong bond at 3269 cm-1 in the FTIR spectra, whereas N-H stretching produced additional peaks at 1645 and 1542 cm-1. These broad features can be observed in the NIR spectra. The experiment showed the possibility of pearl millet characterization by means of the same methods of characterization. Polyphenols (flavonoids)which could be used as antioxidants in medicinal excipients formulations were observed by UV spectroscopy in the pearl millet starch. Amylose in pearl millet starch was confirmed by the absorbance at 620 nm of the amylose-iodine complex by UV spectrophotometry. CONCLUSION In conclusion, the wet milling technique for extraction and characterization of pearl millet starch has demonstrated promising results for its potential use as an excipient in pharmaceutical formulations. The starch is suitable for several pharmaceutical products because it is pure, has good physicochemical properties and bioactive ingredients. More work is needed to fully exploit the potential of pearl millet starch as an excipient and discover new pharmaceutical applications. FUTURE PROSPECTUS In the future, research should be carried out using different drugs and pearl millet starch models by investigating their binding properties, antioxidant properties, disintegration, and dissolution rates, which can uncover the potential for pearl millet starch to be entirely utilized and embraced by pharmaceutical industries for improved safety and efficacy of medications. Additionally, findings related to pearl millet starch can improve the compatibility between APIs and excipients, which can represent a novel breakthrough for pharmaceutical industries in replacing other starches. Declarations Declaration of Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. The authors declare the following financial interests/personal relationships, which may be considered as potential competing interests: Consent to Participate declaration: Not applicable Consent to Publish declaration: Not applicable Acknowledgements: The authors are thankful to RIMT University for providing the facilities and necessary requirements to carry out this research work, as well as the FTIR analysis conducted at CGC Landran, and the UV spectroscopy at RIMT University. We also thank all the authors for allowing us to share their details, and thank SVGOI, Swami Vivekanand College of Pharmacy, Banur, Punjab. Authors' Contributions: Gurvir Singh, Rajat Koundal, Sahil Singh, Hurmandeep Kaur, and Shubham Gargare the major contributors to the writing, literature, and drafting of the manuscript; Dr Nikita Khera is the major contributor in editing and drafting the manuscript. all authors read and approved the final manuscript. Conflict of Interest Statement: The authors have declared that no competing interests exist. Statement of Ethics: This study was limited to pre-formulation experiments; therefore, an ethics statement is not applicable. Funding Sources: There are no funding sources for this report. Guarantor of the manuscript: Dr Nikita Khera, the corresponding author. Availability of Data and Materials: Data for this research were generated through the tests for identification and characterization as detailed in the manuscript. The pearl millet for starch extraction was procured from the local markets of Punjab. All chemicals and laboratory equipment were purchased from the RIMT University laboratories, where UV spectroscopic analysis was also performed. IR spectroscopic analysis was done at CGC Landran. All the data sets are there in the paper which is supporting the results of this study, and no other external data have been used. 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Effect of stearic acid modification on properties of pearl millet starch. Biomass Convers Biorefinery. 2024 Apr 24. Nakamura S, Satoh H, Ohtsubo K. Development of formulae for estimating amylose content, amylopectin chain length distribution, and resistant starch content based on the iodine absorption curve of rice starch. Bioscience, Biotechnology, and Biochemistry. 2014;79(3):443–55. Additional Declarations No competing interests reported. Supplementary Files DECLARATION1.docx Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8417880","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":579889108,"identity":"46dc89f3-eb0d-4673-8a8c-72b507d376ed","order_by":0,"name":"Gurvir Singh","email":"","orcid":"","institution":"Swami Vindiaivekanand college of pharmacy, Banur, Patiala, Punjab","correspondingAuthor":false,"prefix":"","firstName":"Gurvir","middleName":"","lastName":"Singh","suffix":""},{"id":579889115,"identity":"84ef0127-a76c-4771-abc4-806a1a92f51a","order_by":1,"name":"Rajat koundal","email":"","orcid":"","institution":"RIMT University, Gobindgarh, Punjab","correspondingAuthor":false,"prefix":"","firstName":"Rajat","middleName":"","lastName":"koundal","suffix":""},{"id":579889116,"identity":"eb2009bc-7b9e-424e-9551-3eb0e12ca373","order_by":2,"name":"Sahil Singh","email":"","orcid":"","institution":"Swami Vindiaivekanand college of pharmacy, Banur, Patiala, Punjab","correspondingAuthor":false,"prefix":"","firstName":"Sahil","middleName":"","lastName":"Singh","suffix":""},{"id":579889117,"identity":"d7a9abbd-a262-419a-85ac-67dc567a5bbd","order_by":3,"name":"Hurmandeep Kaur","email":"","orcid":"","institution":"RIMT University, Gobindgarh, Punjab","correspondingAuthor":false,"prefix":"","firstName":"Hurmandeep","middleName":"","lastName":"Kaur","suffix":""},{"id":579889134,"identity":"5653f48a-dce0-4ffe-b974-1aaaf3722685","order_by":4,"name":"Shubham Garg","email":"","orcid":"","institution":"RIMT University, Gobindgarh, Punjab","correspondingAuthor":false,"prefix":"","firstName":"Shubham","middleName":"","lastName":"Garg","suffix":""},{"id":579889146,"identity":"a5421cf1-bbc8-4fd3-b428-b214279ecbf2","order_by":5,"name":"Nikita Khera","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABBElEQVRIiWNgGAWjYDACZjYwZWAAIhMqbIAkY+MBwloSoFo+nEkDaWnAr4UBSQvjzLbDYDG8WszZ2RIffPxhZ2zO3vvwMw/bebu17YeBttTYROPSYtnMdthwRkKymWXPcWNpHp7bydvOJAK1HEvLbcChxeAwe5s0TwKzjcGNNAZpHonbyWYHgFoYGw7j09L++09CvY3B/WfMv3kMziWbnX9ISAvbMWaGhMNmBjfY2CRnJBywM7tB0Ba2ZMmetOPGBmfS2Cw+HEhOMLsBtCUBn1/OHzP88MOm2nDD8WPMNxL/2dmbnU9/+OBDjQ1OLRggEawygVjlIGBPiuJRMApGwSgYGQAAq0ljaGKbQoUAAAAASUVORK5CYII=","orcid":"","institution":"Swami Vindiaivekanand college of pharmacy, Banur, Patiala, Punjab","correspondingAuthor":true,"prefix":"","firstName":"Nikita","middleName":"","lastName":"Khera","suffix":""}],"badges":[],"createdAt":"2025-12-21 14:38:14","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-8417880/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-8417880/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":101251194,"identity":"7d701644-846e-4ca6-b37e-ae6d9d032e8e","added_by":"auto","created_at":"2026-01-27 17:40:21","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":1847770,"visible":true,"origin":"","legend":"\u003cp\u003eShowing how to extract pearl millet starch using the wet milling process. (Canva designed it) (9).\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/fd8b5e5bf120656090f15d59.png"},{"id":101251204,"identity":"b0a2d0eb-d5ad-4826-8e2d-9acff81a0fa3","added_by":"auto","created_at":"2026-01-27 17:40:31","extension":"jpg","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":52826,"visible":true,"origin":"","legend":"\u003cp\u003eThe laboratory procedure for isolating starch from pearl millet.\u003c/p\u003e","description":"","filename":"2.jpg","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/59ded89e57d0adff362759c9.jpg"},{"id":101251188,"identity":"3b3259bb-06ef-46d2-8745-33a817d8e986","added_by":"auto","created_at":"2026-01-27 17:40:19","extension":"jpg","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":25542,"visible":true,"origin":"","legend":"\u003cp\u003ePearl millet standard infrared spectroscopy for comparison with extracted pearl millet starch (14).\u003c/p\u003e","description":"","filename":"3.jpg","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/ee055987352a59b579915abb.jpg"},{"id":101251244,"identity":"231053cd-7259-4510-8539-d14fd2b0fae6","added_by":"auto","created_at":"2026-01-27 17:40:36","extension":"jpg","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":43739,"visible":true,"origin":"","legend":"\u003cp\u003eIR spectroscopy analysis of pearl millet starch of test sample.\u003c/p\u003e","description":"","filename":"4.jpg","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/70000e0c4af48e95c41d6d61.jpg"},{"id":101251197,"identity":"cf8afd74-5efe-45ea-8fec-8c6ab120662e","added_by":"auto","created_at":"2026-01-27 17:40:24","extension":"jpg","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":23934,"visible":true,"origin":"","legend":"\u003cp\u003eIR spectroscopy of pearl millet starch of test sample.\u003c/p\u003e","description":"","filename":"5.jpg","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/1cca1c36bd77715772628f0c.jpg"},{"id":101251181,"identity":"f5acc0c2-3694-4fd3-9588-42741f3c06b5","added_by":"auto","created_at":"2026-01-27 17:40:11","extension":"jpg","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":16301,"visible":true,"origin":"","legend":"\u003cp\u003eUV-spectrum of various millets including pearl millet for the standard (18).\u003c/p\u003e","description":"","filename":"6.jpg","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/b442f9c11a90cea332b70325.jpg"},{"id":101251214,"identity":"7763978a-7478-40e1-bf7b-00e3059dedbd","added_by":"auto","created_at":"2026-01-27 17:40:34","extension":"jpg","order_by":7,"title":"Figure 7","display":"","copyAsset":false,"role":"figure","size":16274,"visible":true,"origin":"","legend":"\u003cp\u003eUV- spectroscopy results for flavonoid identification of pearl millet starch extracted in laboratory for the test.\u003c/p\u003e","description":"","filename":"7.jpg","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/b9425e307420445a13f47bd2.jpg"},{"id":101251190,"identity":"22fb4b87-edd3-4f9f-957e-123897982e8e","added_by":"auto","created_at":"2026-01-27 17:40:20","extension":"jpg","order_by":8,"title":"Figure 8","display":"","copyAsset":false,"role":"figure","size":39618,"visible":true,"origin":"","legend":"\u003cp\u003eThe starch iodine absorption curve for a standard is analyzed. Observations: Figures A, B, and C present the area between Bnm and 400nm (cm2), 400nm and λmax (cm2), and 900nm (cm2), respectively. The iodine absorption spectra in the range 200- 900nm were analyzed. Absorbance at 620nm wavenumber, i.e., wavelength of maximum absorption (λmax) was measured. Absorbance at 400 nm, B nm, and λmax are presented. Calculations were performed to calculate the area of Figure A (between B nm and 400 nm), Figure B (between 400 nm and λmax), Figure C (between λmax and 900nm), and the new λmax index. (A)was Ae mutant rice; EM10, (B)was Japonica rice, (C)was high-amylose rice, (D)was glutinous rice; Koganemochi; Koshihikari. (24).\u003c/p\u003e","description":"","filename":"8.jpg","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/acc8ed64c12dd457cb1deaf1.jpg"},{"id":101297902,"identity":"ab513167-cada-4646-964a-74a600f4eae7","added_by":"auto","created_at":"2026-01-28 09:29:15","extension":"jpg","order_by":9,"title":"Figure 9","display":"","copyAsset":false,"role":"figure","size":27767,"visible":true,"origin":"","legend":"\u003cp\u003eUV spectroscopy of the pearl millet starch's amylose-iodine complex as a test sample. The 500–800 nm range of the iodine absorption spectra was examined. The maximum absorption wavelength (λmax) is displayed, and the absorbance of the test sample was noted at the 620nm.\u003c/p\u003e","description":"","filename":"9.jpg","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/420a2cf05bda006284c93d41.jpg"},{"id":102281697,"identity":"80088e49-376c-4b1e-b440-fd0d8b98fd04","added_by":"auto","created_at":"2026-02-10 07:12:06","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2580894,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/7c069a7c-c07d-4394-91e2-d96f6c53aa1c.pdf"},{"id":101251267,"identity":"25556d67-60f7-4593-a499-17dee7946784","added_by":"auto","created_at":"2026-01-27 17:40:46","extension":"docx","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":18732,"visible":true,"origin":"","legend":"","description":"","filename":"DECLARATION1.docx","url":"https://assets-eu.researchsquare.com/files/rs-8417880/v1/a95584fdd7ea109c88b749be.docx"}],"financialInterests":"No competing interests reported.","formattedTitle":"\u003cp\u003ePearl Millet Starch: A Natural Excipient With Potential for Industrial Pharmaceutical Use\u003c/p\u003e","fulltext":[{"header":"INTRODUCTION","content":"\u003cp\u003eOne of the newest millets, pearl millet, also referred to as bajra, which belongs to family Poaceae and is yet another source of starch. It can contain up to 70% starch, depemnding on the pearl millet variety. It is native to Africa, and found in the regions of Africa and also in Asia. Pearl mille were used routinely to prepare food and animals' and birds' fodder (\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e). Its isolation and production as natural and modified starch might be a high value-added alternative for the starch industry. Pearl millet is also a more useful crop than other cereals because of its physiological properties. It is more tolerant of environments where other crops frequently fail, such as hot temperate weather, droughts, and arid soils with poor water-holding capacity (WHC). Its lack of industrial use makes it an affordable source for starch separation. If the starch from pearl millet is separated and altered, the food sector could discover a new route. 39.40 percent starch, 4.96 percent amylose, 12.47 percent of moisture, 0.10 percent of ash, 0.53% of protein, and 0.38% of fat are all produced by pearl millet grain (\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e). Pearl millet comes in a variety of forms, and the amount of amylose and starch the grain contains varies from 58 to 70% (\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e). The most common disintegrants used in pharmaceutical formulations are starch and its derivatives. This will enhance the oral absorption, bioavailability, and solubility of the drugs. Extra-granular, intra-granular, or combined with extra- granular methods are the ways in which starch and other disintegrants can be added to tablet formulations. Disintegrants are said to perform best when included intra and extra granularly in tablet formulations (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e). From a chemical point of view, polysaccharides that is starch consisting of several monosaccharides molecules which are linked by the α-d- (\u003cspan additionalcitationids=\"CR2 CR3\" citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e) and/or α-d- (\u003cspan additionalcitationids=\"CR2 CR3 CR4 CR5\" citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e) bonds. The main structural units of the pearl millet starch are amylopectin, which is a larger branching molecule in and out of which linear chains are linked via α-d- (1-\u0026gt;4) and α-d- (1-\u0026gt;6) linkages, and amylose, a nearly linear polymer of α-d- (1-\u0026gt;4) linked glucose residues and which usually constitutes 15\u0026ndash;20% of starch. It consists of linear or slightly an branched polymer (Molecular weight-ranging from the 105 to 106 g/mol) containing a number of glucose units. It is either very large or too flexible. It is a trivial thing for the chains to form a single or double helix. Amylopectin, in contrast, has an molecule mass in the range of 107 to 109 g/mol (\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e, \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e). Dry, soft white powder form is typical of isolated starch. It is insoluble in alcohol, ether, cold water and most org solvents. Dry stored starch stores well over a long time. The particles of starch are not mechanically strong, but are friable. When granules in water suspension are heated slowly, they will gradually take up water. Once the granules swell and expand, they eventually loose their structure (7).\u003c/p\u003e"},{"header":"MATERIAL AND METHOD","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\n\u003ch2\u003e2.1. STARCH ISOLATION:\u003c/h2\u003e\n\u003cp\u003eThe centrifuge method was utilized to separate the starch and pearl millet grains, and all of the chemicals employed were of analytical quality. In order to separate starch, 100g of pearl millet was combined with 500ml of distilled water in a 1:5 ratio that included 0.1% sodium bisulphite. This process is known as wet milling refer Fig.\u0026nbsp;1\u0026amp;\u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e. For 18 to 20 hours, the mixture was kept at 50\u0026deg;C with sporadic liquid circulation (\u003cspan class=\"CitationRef\"\u003e8\u003c/span\u003e). The grains were pulverized in a lab mill after the steep water was run off. After filtering through numerous sieves the slurry is centrifuged and the protein and fibres are split. The filtrate was filtered through a vacuum filter with Whatman filter paper no. 1.\u003c/p\u003e\n\u003cp\u003eThe mixture was poured into a Buchner funnel for the vacuum pump. After the filtrate collection and centrifugation at 6000 rpm for 15 min. After 15 min at the end of centrifugation the separation of the yellow layers and the accumulation of white deposits can be observed. The yellow layer, as protein layer, was discarded. The white precipitates were gathered, and precipitates added distilled water to wash it. The precipitate was collected in china dishes or petri dishes and dried. Drying was conducted in a drying oven at 45\u0026deg;C at a slow pace for about 12 h. About 7.72 grams of dried starch were produced from 100 grams of pearl millet.\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec4\" class=\"Section2\"\u003e\n\u003ch2\u003e2.2 CHARACTERIZATION:\u003c/h2\u003e\n\u003cdiv id=\"Sec5\" class=\"Section3\"\u003e\n\u003ch2\u003e2.2.1. \u003cstrong\u003eIR\u003c/strong\u003e SPECTROSCOPY:\u003c/h2\u003e\n\u003cp\u003ePearl millets have a 65.7\u0026ndash;69% carbohydrate composition, 8.5\u0026ndash;15.1% crude protein, 2.7\u0026ndash;7.1% fat,\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6\u0026ndash;4% crude fiber, and 1.6\u0026ndash;2.4% ash content\u003c/strong\u003e (\u003cspan class=\"CitationRef\"\u003e10\u003c/span\u003e\u0026ndash;\u003cspan class=\"CitationRef\"\u003e13\u003c/span\u003e). \u003cstrong\u003eFTIR analyses Pearl millet FTIR absorbance spectra in the wavenumber region\u003c/strong\u003e (4000\u0026thinsp;\u0026minus;\u0026thinsp;400) cm\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e were determined by standard procedure using a Perkin Elmner spectrometer fitted with diamond ATR as shown in Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e3\u003c/span\u003e. Vibrations spectroscopy, also known as infrared spectroscopy, studies the infrared portion of the electromagnetic spectrum, which is defined as light with a lower frequency and a longer wavelength than that of visible light. It is applied in the investigation and identification of functional groups or substances in solid, liquid, or gaseous specimens (\u003cspan class=\"CitationRef\"\u003e14\u003c/span\u003e). An infrared spectrum can be plotted as infrared light absorption (or transmittance) verses frequency or wavelength, as a graph. Common The frequency units used in infrared spectra are reciprocal centimeters, or wave numbers, and have the abbreviation cm\u0026thinsp;\u0026minus;\u0026thinsp;1. Wavenumbers and IR transformed to wavenumber (IW), expressed as \u0026micro;m in the form of ``micrometers'' are given as the wavenumber range is determined by the cells of the second column and upper limit. The infrared (IR)wavelength unit, denoted by the sign \u0026micro; in this work and expressed usually in micrometres (formerly referred to as microns), are related to wavenumbers (\u003cspan class=\"CitationRef\"\u003e15\u003c/span\u003e) Note: wavenumber range is determined by second column of cells at end of the wavenumber range. Using the ATR-FTIR Alpha Bruker Opus 7.5, Figs.\u0026nbsp;4 and \u003cspan class=\"InternalRef\"\u003e5\u003c/span\u003e show the infrared spectroscopy of pearl millet starch that was isolated from the wet milling process in the lab. An aliphatic chain's methylene (CH2) group's asymmetric stretching vibration is probably linked to the distinctive peaks that were seen at 2920 cm-1. Alkanes and other saturated organic compounds have this band as a defining trait. One can trace the absorption band at 2358 cm-1 to either a C\u0026thinsp;\u0026equiv;\u0026thinsp;C or C\u0026thinsp;\u0026equiv;\u0026thinsp;N (triple bond) stretch. In polysaccharides such as cellulose and starch, a C-O stretching vibration is indicated by a wavenumber of 998cm-1 (\u003cspan class=\"CitationRef\"\u003e16\u003c/span\u003e) refer table.1.\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;Table.1: Evaluation of test and standard FTIR spectroscopies\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n\u003cdiv class=\"colspec\" align=\"left\"\u003e\u0026nbsp;\u003c/div\u003e\n\u003ctable id=\"Taba\" border=\"1\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth align=\"left\"\u003e\n\u003cp\u003eWavenumber\u003c/p\u003e\n\u003cp\u003e(cm\u003csup\u003e-1\u003c/sup\u003e) in standard IR\u003c/p\u003e\n\u003cp\u003espectroscopy(\u003cspan class=\"CitationRef\"\u003e14\u003c/span\u003e)\u003c/p\u003e\n\u003c/th\u003e\n\u003cth align=\"left\"\u003e\n\u003cp\u003eTypes of bonds formed in standard IR spectra (\u003cspan class=\"CitationRef\"\u003e14\u003c/span\u003e)\u003c/p\u003e\n\u003c/th\u003e\n\u003cth align=\"left\"\u003e\n\u003cp\u003eWavenumber (cm\u003csup\u003e-1\u003c/sup\u003e) in test IR spectroscopy\u003c/p\u003e\n\u003c/th\u003e\n\u003cth align=\"left\"\u003e\n\u003cp\u003eType of Bonds resulted in performed test IR spectra\u003c/p\u003e\n\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e3273cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eO-H stretch\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e-\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\u0026nbsp;\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e2921cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eCH\u003csub\u003e2\u003c/sub\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e2920cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eCH\u003csub\u003e2\u003c/sub\u003e methylene group\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e2853cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eC\u0026thinsp;\u0026minus;\u0026thinsp;H bending\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e2358cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003ePresence of C\u0026thinsp;\u0026equiv;\u0026thinsp;C \u0026amp; C\u0026thinsp;\u0026equiv;\u0026thinsp;N\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e1644cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eN-H stretch\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e1800-1600cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eC\u0026thinsp;=\u0026thinsp;O\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e1001cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eStretching of C\u0026thinsp;\u0026minus;\u0026thinsp;O\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e999 cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eStretching of C\u0026thinsp;\u0026minus;\u0026thinsp;O\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e500 cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eFingerprinting area\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e500cm\u003csup\u003e-1\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eFingerprinting area\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec6\" class=\"Section3\"\u003e\n\u003ch2\u003e2.2.2. \u003cstrong\u003eUV\u003c/strong\u003e SPECTROSCOPY ANALYSIS:\u003c/h2\u003e\n\u003cp\u003eThe samples' 50:50 ethanol-water extracts' UV absorbance spectra were captured between 250 and 800 nm. The three samples' UV absorption spectra varied in terms of intensity and spectral shape. The structures of different polyphenol subclasses feature chromophores that are highly different from one another. Furthermore, obtained UV spectra are especially helpful in the first characterisation stage, which aims to categorize the compound's class and most likely its subgroups of polyphenols. Most of the time, this is \"easily\" conceivable, and a closer look at the UV spectrum can reveal information about the potential structural features within the subgroup to determine the type of constituents present and confirm the presence of polyphenols, including 𝜋-bonds, chromophores, and aromatic rings. Most of the polyphenols are having at least two absorption bands refer table.2 in the UV/VIS spectra (Band I, 240\u0026ndash;280 nm and Band II,300\u0026ndash;450 nm) shown in Fig.\u0026nbsp;7 (\u003cspan class=\"CitationRef\"\u003e17\u003c/span\u003e). The absorption maximum depends on the chemical structure (conjugation extent; type, number, and position of substituents). According to Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e6\u003c/span\u003e, the UV spectra of the three millet species exhibited an absorption intensity between 325 and 425 nm for the control (\u003cspan class=\"CitationRef\"\u003e18\u003c/span\u003e).\u003c/p\u003e\n\u003cdiv class=\"BlockQuote\"\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv class=\"gridtable\"\u003e\n\u003ctable id=\"Tab1\" border=\"1\"\u003e\u003ccaption\u003e\n\u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\n\u003cdiv class=\"CaptionContent\"\u003e\n\u003cp\u003eThe UV-VIS spectrum features of flavonoids (\u003cspan class=\"CitationRef\"\u003e19\u003c/span\u003e).\u003c/p\u003e\n\u003c/div\u003e\n\u003c/caption\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth align=\"left\"\u003e\n\u003cp\u003eType of flavonoids\u003c/p\u003e\n\u003c/th\u003e\n\u003cth align=\"left\"\u003e\n\u003cp\u003eSpectra of Band Ⅱ (nm)\u003c/p\u003e\n\u003c/th\u003e\n\u003cth align=\"left\"\u003e\n\u003cp\u003eSpectra of Band Ⅰ (nm)\u003c/p\u003e\n\u003c/th\u003e\n\u003c/tr\u003e\n\u003c/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003ePresence of Flavone\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e250nm-280nm\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e304nm-350nm\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003ePresence of Flavonol (3- OH is substituted)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e250nm-280nm\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e328nm-357nm\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eFlavonol (3-OH is free) moiety\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e250nm-280nm\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e358nm-385nm\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003ePresence of Isoflavone\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e245nm-270nm\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e310nm-330nm (shoulder peak)\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003ePresence of Flavonone and\u003c/p\u003e\n\u003cp\u003eflavanonol\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e270nm-295nm\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e300nm-330nm (shoulder peak)\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eChalcone presence\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e220nm-270nm (weak peak)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e340nm-390nm\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003eAurone presence\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e230nm-270nm (weak peak)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e370nm-430nm\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003ePresence of Anthocyanidin\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e270nm-280nm\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd align=\"left\"\u003e\n\u003cp\u003e465nm-560nm\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003ePlant secondary metabolites called polyphenols, which include flavonoids and phenolic acids, are abundant in plant-based meals and offer significant health advantages. In particular, a number of studies shown that polyphenols might delay the digestion of starch by inhibiting the activity of amylases (\u003cspan class=\"CitationRef\"\u003e20\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003eThe GENESYS UV-vis Spectrophotometer was used to gather the UV spectroscopy test sample findings shown in Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e9\u003c/span\u003e. The amylose absorbance was examined using the iodine blue technique for the test UV analysis (\u003cspan class=\"CitationRef\"\u003e21\u003c/span\u003e). This process involved combining 100 mg of starch with 10 mL of distilled water, boiling it for 15 minutes, and then letting it cool to room temperature. A precise mixture of distilled water, 0.1% iodine, and 2% potassium iodide was used to create an iodine solution. Following sample cooling and centrifugation at 1780g for 10 minutes, 500 \u0026micro;l of the supernatant layer was collected and mixed with 2 mL of iodine solution (at a 1:50 dilution ratio) to dilute it.At 690 nm, absorbance of the test sample was measured (\u003cspan class=\"CitationRef\"\u003e22\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003eThe technique was used to measure the amount of amylose in the starch that was separated from pearl millet. To 0.02g of pearl millet starch, 10 ml of a 0.5M potassium hydroxide (KOH) solution was precisely added. After being moved to a 100 mL volumetric flask, the solution was topped up with distilled water. After that, 5 mL of 0.1M hydrochloric acid (HCl) was added to a 50 mL volumetric flask containing 10 mL of the clear extract that had been decanted. Volume was made up to the 1.0mL by the addition of 0.5mL of distilled water for dilution of iodine reagent. The absorbance was noted at 625nm with a UV spectrophotometer. The amylose content of the millet was than determined in triplicate using a standard curve refer Fig.\u0026nbsp;8 (\u003cspan class=\"CitationRef\"\u003e23\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003eFigure\u0026nbsp;8: The starch iodine absorption curve for a standard is analyzed. Observations: Figures A, B, and C present the area between Bnm and 400nm (cm2), 400nm and \u0026lambda;max (cm2), and 900nm (cm2), respectively. The iodine absorption spectra in the range 200- 900nm were analyzed. Absorbance at 620nm wavenumber, i.e., wavelength of maximum absorption (\u0026lambda;max) was measured. Absorbance at 400 nm, B nm, and \u0026lambda;max are presented. Calculations were performed to calculate the area of Figure A (between B nm and 400 nm), Figure B (between 400 nm and \u0026lambda;max), Figure C (between \u0026lambda;max and 900nm), and the new \u0026lambda;max index. (A)was Ae mutant rice; EM10, (B)was Japonica rice, (C)was high-amylose rice, (D)was glutinous rice; Koganemochi; Koshihikari. (\u003cspan class=\"CitationRef\"\u003e24\u003c/span\u003e).\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003c/div\u003e\n\u003c/div\u003e"},{"header":"RESULTS","content":"\u003cp\u003e \u003cb\u003eBecause\u003c/b\u003e the wet milling process produces an alternative starch that can be utilized as an excipient in the industry quickly and easily, it may be used to extract pearl millet starch on an industrial scale. One hundred grams of powdered pearl millet flour produced 7.76 grams of dried starch. O- H stretching produced a strong bond at 3269 cm-1 in the FTIR spectra, whereas N-H stretching produced additional peaks at 1645 and 1542 cm-1. These broad features can be observed in the NIR spectra. The experiment showed the possibility of pearl millet characterization by means of the same methods of characterization. Polyphenols (flavonoids)which could be used as antioxidants in medicinal excipients formulations were observed by UV spectroscopy in the pearl millet starch. Amylose in pearl millet starch was confirmed by the absorbance at 620 nm of the amylose-iodine complex by UV spectrophotometry.\u003c/p\u003e"},{"header":"CONCLUSION","content":"\u003cp\u003e \u003cb\u003eIn\u003c/b\u003e conclusion, the wet milling technique for extraction and characterization of pearl millet starch has demonstrated promising results for its potential use as an excipient in pharmaceutical formulations. The starch is suitable for several pharmaceutical products because it is pure, has good physicochemical properties and bioactive ingredients. More work is needed to fully exploit the potential of pearl millet starch as an excipient and discover new pharmaceutical applications.\u003c/p\u003e"},{"header":"FUTURE PROSPECTUS","content":"\u003cp\u003eIn the future, research should be carried out using different drugs and pearl millet starch models by investigating their binding properties, antioxidant properties, disintegration, and dissolution rates, which can uncover the potential for pearl millet starch to be entirely utilized and embraced by pharmaceutical industries for improved safety and efficacy of medications. Additionally, findings related to pearl millet starch can improve the compatibility between APIs and excipients, which can represent a novel breakthrough for pharmaceutical industries in replacing other starches.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003e\u003cu\u003eDeclaration of Interests:\u003c/u\u003e\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n \u003cli\u003eThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.\u003c/li\u003e\n \u003cli\u003eThe authors declare the following financial interests/personal relationships, which may be considered as potential competing interests:\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eConsent to Participate declaration:\u0026nbsp;\u003c/u\u003e\u003c/strong\u003eNot applicable\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eConsent to Publish declaration:\u0026nbsp;\u003c/u\u003e\u003c/strong\u003eNot applicable\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eAcknowledgements:\u003c/u\u003e\u003c/strong\u003eThe authors are thankful to RIMT University for providing the facilities and necessary requirements to carry out this research work, as well as the FTIR analysis conducted at CGC Landran, and the UV spectroscopy at RIMT University.\u0026nbsp;We also thank all the authors for allowing us to share their details, and thank SVGOI, Swami Vivekanand College of Pharmacy, Banur, Punjab.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eAuthors' Contributions:\u003c/u\u003e\u003c/strong\u003e Gurvir Singh, Rajat Koundal, Sahil Singh, Hurmandeep Kaur, and Shubham Gargare the major contributors to the writing, literature, and drafting of the manuscript; Dr Nikita Khera is the major contributor in editing and drafting the manuscript. all authors read and approved the final manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eConflict of Interest Statement:\u003c/u\u003e\u003c/strong\u003eThe authors have declared that no competing interests exist.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eStatement of Ethics:\u003c/u\u003e\u003c/strong\u003e This study was limited to pre-formulation experiments; therefore, an ethics statement is not applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFunding Sources:\u003c/u\u003e\u003c/strong\u003e There are no funding sources for this report.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eGuarantor of the manuscript:\u003c/u\u003e\u003c/strong\u003e Dr Nikita Khera, the corresponding author.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eAvailability of Data and Materials:\u003c/u\u003e\u003c/strong\u003e Data for this research were generated through the tests for identification and characterization as detailed in the manuscript. The pearl millet for starch extraction was procured from the local markets of Punjab. All chemicals and laboratory equipment were purchased from the RIMT University laboratories, where UV spectroscopic analysis was also performed. IR spectroscopic analysis was done at CGC Landran. All the data sets are there in the paper which is supporting the results of this study, and no other external data have been used. Any other details can be obtained from the corresponding author on a reasonable ‍‌‍‍‌‍‌‍‍‌request.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eYadav OP, Rai KN. Genetic Improvement of Pearl Millet in India. Agricultural Res. 2013;2(4):275\u0026ndash;92.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSuma PF, Urooj A. Isolation and Characterization of Starch from Pearl Millet (Pennisetum typhoidium) Flours. 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Bioscience, Biotechnology, and Biochemistry. 2014;79(3):443\u0026ndash;55.\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"wet milling, pearl millet starch, flavonoids, excipients","lastPublishedDoi":"10.21203/rs.3.rs-8417880/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8417880/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eWet milling was applied to extract pearl millet starch, which was evaluated for its potential as an excipient in pharmaceutical formulations. The isolated starch was analyzed using infrared (IR) and ultraviolet (UV) spectroscopy to determine if it was pure and contained flavonoids and polyphenols. The UV spectra proved the existence of polyphenolic chemicals but the infrared spectra proved unique peaks that were representative of the starch molecules. Due to the outstanding characteristics of the starch obtained through extraction, the extracted starch may find application as an excipient in various pharmaceutical uses. Wet milling, the method used for the removal of starch from pearl millet, proved useful and cost-effective. Polyphenols and flavonoids, compounds with acknowledged antioxidant properties, were seen to be rich in the extracted starch. Stability and efficacy of pharmaceutical preparations containing these compounds may be upgraded. IR and UV spectroscopy were utilized to identify pearl millet starch, validating its purity and the presence of useful chemicals. Based on the findings, pearl millet starch can be utilized as an excipient in sustained-release, tablet, and capsule filling pharmaceutical preparations. Pearl millet starch's natural origin, biodegradability, and potential antioxidant properties are among the advantages of using it as an excipient. Additionally, the physicochemical properties of the starch may be modified to suit some medicinal applications. The extracted starch can have a number of potential applications in the pharmaceutical industry, and further research is needed to explore its use in various formulations.\u003c/p\u003e","manuscriptTitle":"Pearl Millet Starch: A Natural Excipient With Potential for Industrial Pharmaceutical Use","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-01-27 17:38:41","doi":"10.21203/rs.3.rs-8417880/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"994e8197-5232-4e0b-96f9-4fad7ce6d8ba","owner":[],"postedDate":"January 27th, 2026","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2026-02-10T07:11:37+00:00","versionOfRecord":[],"versionCreatedAt":"2026-01-27 17:38:41","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8417880","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8417880","identity":"rs-8417880","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}