Evaluation of Starch Properties of Whole Grain Pigmented Maize Grown in Bangladesh

The study analyzed the starch properties of five indigenous and three hybrid maize varieties. Among the indigenous types, black‐red mixed maize contained the highest total starch content (85.78%), while the lowest (62.15%) was found in multicolored maize. Amylose content in local maize was the least, which ranged from 4.29% to 5.68% and hybrid yellow maize contained the highest (26.30%) amylose. Conversely, all local maize contained higher amylopectin (92.38%–95.70%) than hybrid yellow and white maize. Regarding starch digestibility, yellow maize contained the lowest rapidly digestible starch (57.19%) and the highest resistant starch (37.54%). Indigenous deep brown maize and hybrid white maize showed similarity for readily digestible starch. Light brown maize contained the highest slowly digestible starch (23.04%) in all types of maize. Whole grain maize contained a sufficient amount of dietary fiber. Local red maize contained the highest soluble dietary fiber (0.08%), and multicolored maize contained the highest insoluble fiber (14.69%). Correlation study indicated that starch digestibility of maize is influenced by amylose, amylopectin, and dietary fiber content. The present evaluation of the maize starch uncovers the possible justified utilization of local maize. Summary The study explored starch properties and digestibility of Bangladeshi maize varieties. It found pigmented waxy types like deep brown and light brown maize showed unique digestibility traits, differing from high‐amylose yellow maize. These waxy types may serve as promising starch sources for value‐added products in Bangladesh due to their distinct starch characteristics.