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Micronization of maize varieties viz. Nityashree (NAH‐2049) and Arjun (EH‐434042) was carried out in a near‐infrared (NIR) based system. Infrared (IR) processing conditions such as moisture content and time of exposure were standardized to inactivate peroxidase and lipase enzymes and, to improve starch digestibility. Micronization of maize at 200°C for 4 min resulted in 16–20% increase in rapidly...