Pearl millet starches isolation and properties from four Tunisian millet varieties have been fully
characterized. Physical evaluation showed that water vapor adsorption isotherms of millet starches had a sigmoid
shape curves fitting perfectly to GAB model. Moreover, significant differences between the studied starches were
recorded in terms of chemical, functional, thermal and textural properties, exception for solvent absorption
capacities and least gelation concentration. The principal component analysis established the important
variability among wild and improved lines, confirming the great impact of breeding programs. Starches FTIR
spectra assessment confirmed the outstanding IRA1 quality attributes.
