The health benefits of resistant starch (RS) are widely reported. RS promotes the production of short-chain fatty acids in the colon via microbial fermentation and plays a key role in promoting human health. Current staple foods have low RS content as starch in cereals is mostly gelatinized during processing resulting in rapid and nearly complete digestion. High amylose starches (HASs), on the other hand, have comparatively higher thermal stability and could be a rich source of dietary RS particularly if incorpora…