The higher content of damaged starch observed in rice, maize and wheat flours compared with buckwheat and teff flours may have been due to the highly compact nature of the rice, maize and wheat kernels, which could have produced greater starch damage content during the milling process (Torbica et al., 2012). Fine-grained rice-flour fractions showed a higher content of damaged starch than coarsegrained fractions of the same flour. These results agree with those reported by Hasjim, Li, and Dhital (2012).