“…Each analysis was made in triplicate. The obtained results were compared with other conventional and unconventional starch sources reported in the literature, such as avocado kernel (Brito, 2019;Builders et al, 2010;Chel-Guerrero et al, 2016), jackfruit seeds (Dutta et al, 2011;Guo et al, 2018;Rengsutthi & Charoenrein, 2011), mango kernel (Kaur et al, 2019;Mendes et al, 2015;Sandhu & Lim, 2008;Siroha et al, 2020), Pongamia pinnata seeds (Siroha et al, 2020), tamarind kernel (Kaur & Singh, 2016), maize (Castanha, Lima, et al, 2019;Castanha, Miano, et al, 2019;Castanha et al, 2018Castanha et al, , 2020, potato (Castanha et al, 2017(Castanha et al, , 2020, cassava (Castanha et al, 2020;Lima, Villar, et al, 2020;Moraes et al, 2014), arracacha (Castanha et al, 2018;Lima, Villar, et al, 2020;Londoño-Restrepo et al, 2014;Moraes et al, 2014), pitomba (de Castro et al, 2019), chempedak (Tongdang, 2008), and durian (Tongdang, 2008) and mung vean (Castanha, Lima, et al, 2019;Castanha, Miano, et al, 2019). Moreover, hydrogels based on maize…”