Day 39:

Regarding yesterday's query in the comments,
As already mentioned, starch is made up of two glucose polymer fractions, amylose and amylopectin.
Among these, amylopectin is easily digestible than amylose. Digestibility is a major concern in the components of food that we eat and determines nutritional quality. At the same time, high amylose starch/ resistant starch (healthy starch) is highly preferred for preventive measures against obesity and related health conditions. So, the present study was about estimating variations in amylose content in a population that was modified for amylose content.
That was the reason for focusing more on amylose during the estimation.

More about amylose: 

• Amylose is known as a linear polymer, but is not defined as just a straight chain molecule. It frequently forms a helix and is thought to intertwine even through the several layers of amylopectin. 
• Amylose consists predominately of α-l,4-D-glucose bonds.
• It makes up approximately 20-30% of starch.
• Amylose leaches easily from swollen granules at a temperature slightly above the gelatinization temperature
• It is important in plant energy storage. It is less readily digested than amylopectin; however, because it is more linear than amylopectin, it takes up less space. As a result, it is the preferred starch for storage in plants.
• Amylose is not soluble in cold water
• It is an important thickener, water binder, emulsion stabilizer, and gelling agent in both industrial and food-based contexts