Starch was extracted from the avocado seed powder with two different wet fractionation techniques. The first technique was based on Khan [8] method. Using a Kitchen-Aid® blender (Benton Harbor, MI, USA), the seed powder was wet-milled in a solution containing 2 mM Tris (pH 7.0), 7.5 mM NaCl and 80 mM NaHSO3 (solvent A). The resulting slurry was passed through 80-mesh screens followed by two washings with solvent A to separate the fiber solids from the starch. The avocado starch residue was ovendried at 40 ◦C for 12 h, and then milled in a Mykros impact mill (Infraestructura Inteligente, Mexico) until passing through a 0mesh screen.