'amylogen' originates from Greek, specifically the word 'amylon,' where 'a-' meant 'not' and 'mylon' meant 'ground' or 'milled.'

'amylon' transformed into the scientific term 'amylogen' to describe a precursor to starch.

Initially, it referred to 'unmilled' or 'raw' starch, but over time it evolved into its current meaning of a precursor to starch.