Table 1.

The chemical composition of the starch and flour (data are means ± standard deviations).

Starch/Flour	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Dietary Fiber (%)	Available Carbohydrates (%)	Phosphorus (mg/100 g)	Starch (%)	Amylose (%)
HAMS	9.17 ± 0.08	0.75 ± 0.00	0.87 ± 0.07	0.04 ± 0.01	39.41 ± 0.2	49.78 ± 0.10	23.20 ± 0.14	94.84 ± 0.08	59.74 ± 2.82
KF	10.22 ± 0.21	0.57 ± 0.04	<0.01 ± 0.00	0.17 ± 0.00	1.79 ± 0.36	87.24 ± 0.25	21.61 ± 0.13	55.89 ± 16.5	26.16 ± 0.32
RRF	5.78 ± 0.28	9.94 ± 0.00	1.26 ± 0.10	0.60 ± 0.03	2.73 ± 0.35	79.69 ± 0.31	17.21 ± 0.10	41.82 ± 5.85	26.10 ± 2.07
SGS	9.31 ± 0.39	<0.10 ± 0.00	<0.01 ± 0.00	<0.01± 0.00	0.53 ± 0.01	90.05 ± 0.39	9.84 ± 0.06	89.56 ± 0.60	26.98 ± 1.15
SPS	11.16 ± 0.09	0.10 ± 0.00	<0.01 ± 0.00	0.10 ± 0.01	0.81 ± 0.01	87.83 ± 0.10	13.73 ± 0.08	84.02 ± 1.04	21.36 ± 0.60
TS	9.97 ± 0.10	<0.10 ± 0.00	0.19 ± 0.01	0.02 ± 0.00	0.68 ± 0.00	89.04 ± 0.10	7.86 ± 0.05	88.80 ± 0.13	24.14 ± 0.12
WCS	10.51 ± 0.23	0.36 ± 0.05	0.49 ± 0.04	0.28 ± 0.01	0.67 ± 0.02	87.70 ± 0.29	11.86 ± 0.07	90.00 ± 2.50	22.45 ± 0.51

HAMS—high amylose maize starch, KF—kithul flour, RRF—red rice flour, SGS—sago starch, SPS—sweet potato starch, TS—tapioca starch and WCS—water chestnut starch.