Section I: Fruits seeds 1. Avocado seed starch- Structure, functionality, and applications 2. Litchi seed starch-Isolation, modification, and characterization 3. Jackfruit kernel starch-composition, structure, properties and modifications 4. Longan seed starch- Structure, functionality, and applications
Section II: Cereals and millets 5. Sorghum starch- Functionality and potential applications 6. Physicochemical, structural, and functional properties of native and modified Proso-millet starch 7. Foxmillet starch-structure, functionality, and applications 8. Composition, structure and functionality of starch isolated from Kodo millet
Section III: Pseudo-cereals 9. Amaranth starch- Physiochemical, functional, and nutritional properties 10. Quinoa starch- Functionality and potential applications
Section IV: Seeds 11. Lotus seed starch: Modification, structure, digestive properties, and probiotics 12. Bamboo seed starch- Structure, functionality, and applications
Section V: Rhizome 13. Turmeric starch- Structure, functionality, and applications
Section VI: Legumes 14. Faba-bean starch- Structure, functionality, and applications 15. Kidney bean starch- composition, structure, properties, and modifications 16. Jack Bean Starch-Properties, functionality and modification 17. Pea starch- Functionality and potential applications