Starch is a polysaccharide enzymatically produced by plants as an energy source in the form of discrete granules [1]. It is the main energy reserve in higher plants, and it is stored in tubers, seeds, roots, and stems over long periods of time, allowing the formation of large granular structures [2]. Corn, wheat, cassava, and potato starch are the most industrially important sources of starch. Other sources used to obtain starch are rice, banana, taro, and chestnuts, among others.