AbstractStarches from the tubers ofDioscorea ballophyllaandAmorphophallus campanulatuswere isolated and purified. Scanning electron microscopy of these starches exhibits eliptical, spherical or irregular shapes, respectively, while the shape of tapioca is spherical. Water‐binding capacity ofA. campanulatusstarch is very high in comparison toD. ballophyllaand tapioca starches but the amylose content is significantly less. Gelatinization temperature of both these starches is the same but it is higher when compared to tapioca starch, swelling power and solubilities are less. Paste viscosity characteristics show high peak viscosity forA. campanulatusin comparison toD. ballophyllaand tapioca starc