Abstract:
Starches from cereals (maize, wheat, rice, sorghum, finger millet, waxy rice), pulses (green gram, chick pea) tuber (potato and root (tapioca) were converted to non-granular form and hydrolysed in a homogenous phase. In vitro hydrolysis by α-amylase at 37 °C for 5 to 30 min was carried out and the same starches were also modified with 0.5 N HCl at 37°C for 0.75 to 3 h. Molecular weight of the starches decreased to 7-35% of the respective initial