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SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 377Keywords: Resistant Starch, Dioscorea alata, Amyloglucosidase, Pancreatic %u03b1-amylase1. INTRODUCTIONResistant Starch (RS) is a type of starch that is not digested as it passes through the small intestine. RS is often isolated from starchy foods and increases fiber content in diets [1]. Fermentation of RS in the large intestine produces short-chain fatty acids (such as butyrate, propionate, etc.), which help improve the growth of beneficial bacteria and support human digestive health [2,3]. These short-chain fatty acids are absorbed and metabolized in the intestinal epithelial cells, liver, or other tissues, enhancing metabolic processes. Foods containing RS have a low Glycemic Index (GI), preventing sudden blood sugar spikes [4,5]. For that reason, the FDA has recommended RS for blood sugar control and reducing the risk of diabetes. In addition, overweight and obese individuals are encouraged to consume foods that contain high RS levels.The purple yam (Dioscorea alata) belongs to the Dioscoreaceae family. This vine tuber is widely grown in tropical regions and countries, particularly India, Malaysia, Africa, and Vietnam. The purple yam thrives in acidic soil in the Mekong Delta, particularly in Long An and Tien Giang provinces. In Northern Vietnam, purple yam is widely cultivated across rural areas for its edible tubers. Besides rice and other crops, purple yam is considered a specialty crop and a staple in agricultural systems in some regions of Vietnam. Recent studies reported that purple yam contains high levels of fiber and complex carbohydrates, which help regulate blood sugar and body weight. Therefore, research on the fiber content, particularly the resistant starch content of purple yam, is essential to establish a basis for developing helpful food products [6, 7].