The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and its use as a source of dietary fiber (Sharma et al., 2008). Resistant starch has received much attention for both its potential health benefit (similar to soluble fibre) and functional properties (Sajilata, et al, 2006). Resistant starch positively influences the functioning of the digestive tract, microbial flora, blood cholesterol level, glycemic index and assists in the control of diabetes (Nugent, 2005). Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fibre, as whole grains, fruits or bran (Buttriss & Stokes, 2008). Among its desirable physicochemical properties are its swelling capacity, viscosity, gel formation and water-binding capacity, which make it useful in a variety of foods (Tharanathan and Mahadevamma 2003).