Digestibility of Different Sources of Starch

The increasing environmental restrictions can make it necessary to reduce the dietary protein content. Hence, the focus on carbohydrates increases.
In an experiment we focused on the glycemic index and starch digestibility in 7 different heat treated starch sources.
We were not successful in determining the glycemic index, and the method used for analysis of starch content was insufficiently accurate. Hence only digestibility of crude carbohydrate are reported.