The study looked at starch levels and enzymes in wheat, rice, and millets during seed development. They found that certain enzymes (AGPase, SSS, GBSS) play a key role in starch production. AGPase was most active, followed by GBSS and SSS. More AGPase and GBSS activity led to higher amylose levels, while more AGPase and SSS activity led to more total starch. Enzyme activity was highest at a specific stage of development. A higher ratio of AGPase to GBSS meant less resistant starch and more amylose. This ratio could predict amylose levels in similar varieties.