The hydroxyl groups of starch can be reactive and substituted by various functional groups such as hydroxypropyl group. Carbon-13nuclear magnetic resonance (NMR) spectroscopy revealed that hydroxypropylation of finger millet starch mostly occurred on the carbon 6th position. Hydroxypropylation resulted in reduced turbidity, pasting temperature and setback value, syneresis, and retrogradation,
and increased peak viscosity of pasting (Lawal, 2009).