Starch derivatives have huge potential in various food and industrial applications because of the broad range of functional properties they exhibit. Maize and cassava are the main commercial sources of starch. Cassava starch shows unique structural and functional properties which are different from cereals such as rice, wheat and maize and also from tubers like potato.  Cassava starch  is known as the most bland    flavours tarch   in the world. Tuber starches swell more rapidly in a narrower temperature range than the common cereal starches.In addition to bland flavour and taste, cassava starch possesses many desirable characteristics like easy extractability, high paste viscosity, and high paste clarity and less tendency to retrograde. In spite of these desirable properties, it has a major limitation that the hot gels of cassava starch shows high instability and exhibits drastic fall in viscosity at high temperature conditions.  It is possible to modify the properties of starch without altering the desirable characteristics