The aim of this work was to characterize morphological, crystalline property, physicochemical, functional, thermal, pasting, rheological properties, and in vitro digestibility of starch and flour from Plectranthus rotundifolius (Hausa potato). Chemical composition analysis showed a significant difference (p ≤ 0.05) between the Hausa potato starch and flour, and the amylose content of starch (30.44 %) was substantially greater than that of flour (20.57 %). SEM study showed that Hausa potato starch granule size varies from 3.31μm to 6.61μm having a morphology of some truncated circular shapes on a smooth granule surface. Hausa potato starch and flour exhibited a similar FT-IR pattern and A-type crystallinity. Howbeit, the relative crystallinity (obtained from XRD) of starch was significantly higher (p ≤ 0.05) than flour. The functional properties, including water and oil absorption capacity and solubility of flour, were significantly higher (p ≤ 0.05) than starch. RVA analysis observed that Hausa potato starch had...

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