AbstractBy differential sedimentation and centrifugation steps four starch isolates were recovered from sun dried sweet potato flour. The granules in these isolates were of different size, shape and population characteristics, and were anionic in nature. They showed a single stage swelling with 30 to 35% solubility in water and only ∼30% solubility in DMSO even after 72h. Their starch content varied from ∼48 to 88%. The presence of thermostable amylases in sweet potato resulted in considerable decrease in Brabender viscosity values as amylographic studies in the presence of HgCl2showed significant increase in peak (PV) and setback (SBV) viscosities. The starch isolate I had 25% higher PV as compared to the isolate II but retrogradation was much low in this. Susceptibility to glucoamylase digestion showed a decreasing trend from the isolate I to the IV on solid basis, but comparable on starch ba