In India, food habit is profoundly influenced by traditions, cultural choices, and religions. For years traditional Indian foods have been prepared, and preparation varies across the country. The wisdom about processing of food, its preservation techniques, and their therapeutic effects has been established for many generations. Starch is the most commonly consumed type of carbohydrate which is found deposited in many crops, such as wheat, corn, rice, and potato, and it serves as the most important source of energy for humans. Starch is classified as complex carbohydrates, and traditionally, complex carbohydrates have been viewed as healthier options. India harbors many plants, out of which traditional starchy tubers and roots which have the potential to be used as sources of flours and starch are also recognized as functional foods because of the presence of functional components such as body-healing chemicals, antioxidants, dietary fibers, and probiotics.
Part of the book: Chemical Properties of Starch