| Summary: | Tacca (Tacca leontopetaloides) tubers have a high amylose content which can be modified to increase the resistant starch content. The present work therefore aimed to study the influence of acid hydrolysis, enzymes, and autoclaving cooling treatments on resistant starch content formation from Tacca starch. To this end, the amylose and resistant starch contents, and the microstructure of the samples were determined. Results showed that Tacca starch treated by a combination of acid, enzyme, and autoclaving cooling treatments had the highest resistant starch content which increased from 4.09 to 61.96%, with amylose content increasing from 31.62 to 77.87%. This showed a strong correlation between the increased amylose and resistant starch contents. The microstructure of the starch granules changed from a globular shape into a crystalline structure through SEM observation.
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