**Author details**

Akeem Olayemi Raji

Department of Food Science and Technology, College of Agriculture and Veterinary Medicine, Kwara State University, Malete, Ilorin, Nigeria

\*Address all correspondence to: akeem.raji@kwasu.edu.ng

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**211**

*Utilization of Starch in Food and Allied Industries in Africa: Challenges and Prospects*

[10] Yazid NS, Abdullah N,

Agriculture. 1991;**1**(1):3-6

1;**45**(2):127-134

Muhammad N, Matias-Peralta HM. Application of starch and starch-based products in food industry. Journal of Science and Technology. 2018;**10**(2)

[11] Sadik N. Population growth and the food crisis. Food, Nutrition and

[12] Weaver LT. Feeding the weanling in the developing world: Problems and solutions. International Journal of Food Sciences and Nutrition. 1994 Jan

[13] Afolayan MO, Omojola MO, Onwualu AP, Thomas SA. Further physicochemical characterization of anchomanes difformis starch. Agriculture and Biology Journal of North America. 2012;**3**(1):31-38

[14] Riley CK, Wheatley AO, Asemota HN. Isolation and characterization of starches from eight *Dioscorea alata* cultivars grown in Jamaica. African Journal of Biotechnology. 2006;**5**(17)

[15] Moongngarm A. Chemical compositions and resistant starch content in starchy foods. American Journal of Agricultural and Biological

Sciences. 2013 Apr 1;**8**(2):107

1;**98**(1):32-38

Mar;**20**:16-17

[16] Ragaee S, Abdel-Aal ES, Noaman M. Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry. 2006 Jan

[17] Cruz JF. Fonio: A small grain with potential. LEISA-LEUSDEN. 2004

[18] Brunnschweiler J, Luethi D, Handschin S, Farah Z, Escher F, Conde-Petit B. Isolation,

physicochemical characterization and application of yam (Dioscorea

*DOI: http://dx.doi.org/10.5772/intechopen.95020*

[1] Abbas KA, Khalil SK, Hussin AS. Modified starches and their usages in selected food products: A review study. The Journal of Agricultural Science.

[2] Korma SA, Niazi S, Ammar AF, Zaaboul F, Zhang T. Chemically modified starch and utilization in food stuffs. International Journal of Nutrition and

[3] Castro C, Corraze G, Pérez-Jiménez A, Larroquet L, Cluzeaud M, Panserat S, et al. Dietary carbohydrate and lipid source affect cholesterol metabolism of European sea bass (Dicentrarchus labrax) juveniles. The British Journal of Nutrition. 2015;**114**(8):1143-1156

Food Sciences. 2016;**5**(4):264

[4] Biliaderis CG. Structures and phase transitions of starch polymers.

[5] Kaur B, Ariffin F, Bhat R, Karim AA. Progress in starch modification in the last decade. Food Hydrocolloids.

[6] Vilar M. Starch-Based Materials in Food Packaging: Processing, Characterization and Applications.

[7] Pérez S, Bertoft E. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. Starch-Stärke.

[8] Halley PJ, Truss RW, Markotsis MG, Chaleat C, Russo M, Sargent AL, et al. A review of biodegradable thermoplastic

[9] Gozzo A, Glittenberg D. Starch: A versatile product from renewable resources for industrial applications. Sustainable Solutions for Modern Economies. 2009;**20**(4):238

ChemInform. 1998;**24**:29(47)

2012;**26**(2):398-404

Academic Press; 2017

2010;**62**(8):389-420

starch polymers. In:

**References**

2010;**2**(2):90

*Utilization of Starch in Food and Allied Industries in Africa: Challenges and Prospects DOI: http://dx.doi.org/10.5772/intechopen.95020*
