Processing and storage of Indian cereal and cereal products alters its resistant starch content.

Resistant Starch (RS) is prebiotic in nature and is defined as the sum of starch and products of starch degradation not absorbed in small intestine of healthy individuals but later are fermented by natural microflora of the colon to produce short chain fatty acids. RS acts as a nutraceutical and its consumption leads to many health benefits. The aim of the study is to analyze the RS content in raw and processed cereals and cereal products and determine various processing and storage effects on the RS content.