The utilization of starch as a major food ingredient has considerable significance. Trade and export of food starches has contributed to the economic growth and viability of various developing countries. The global starch market however, is highly competitive, with industry consumers opting for high quality, but affordable and steady supplies. Starch has multiple functions in food applications, most commonly as a bulking agent, binder, carrier, fatreplacer, for texture-improvement and as raw material for other starch-related products. In addition, starches can be modified to further increase their utility. Tropical root crops that are currently used as commercial starch sources include cassava (Manihot esculenta, Manihot utilissima), yam (Dioscorea spp.), cocoyam (Xanthosoma spp.), taro (Colocasia esculenta) and arrowroot (Maranta arundinacea). These crops have varying levels of starch, ranging from 19-40 %, differ in composition and consequently their properties in food products. Predominant areas of production, consumption and export are the Caribbean, Latin America, sub-Saharan Africa and Southeast Asia. The demand for food starches continues to be high in industrialized countries, where processed food consumption is high and the food industry continues to be robust and vibrant. Applicability of starch in food products is determined by various factors: its composition, functionality and cost. Root starches, which have high amylopectin levels, are highly desirable as they have great clarity, minimal flavor and suitable water absorption and swelling capacity.