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This study search for underutilized flour source, obtained from Kithul (Caryota urens) trees in Sri
Lanka which is potentially valuable as food ingredient for the industry. The aim of this paper is to discuss the
Physico-chemical and functional properties of Kithul flour. The protein content of the flour was 1.0% while the total
fat content was 0.33%. It contained considerable amount of Calcium, Potassium, Magnesium and Iron content as
70.1, 59.5, 66.6 and 14.0 mg/lOOg respectively. Total starch content was 66.82%. In the case of Amylose content,
Kithul flour contained 28.42% while amylopectin presented 71.32%. The high moisture sorption value has presented
by Kithul flour samples as 29.47%. And also being high density flour (as 0.69g/cm3) this will be better thickener as
well as a stabilizer in baking powders and as an emulsifier in the food industry. The measurement of gelatinization
temperature which was obtained by Differential scanning colorimetric method was 76.74 °C, while enthalpy for
gelatinization of Kithul flour was 11.12 J/g. The least gelation concentration (LGC) was 6. Length of the granules
ranged from 26.5 to 64.7 pm and width of granules ranged from 7.0 to 56.9 pm. Three types of granular shapes as
oval, spherical and irregular globular shape were exhibited. By considering all above Physico-chemical properties
there is high possibility to use Kithul flour for empower the food industry, simultaneously strengthening the Kithul
Industry with rural economy in Sri Lanka.
