modifications Native starch has limited variations in structure and propertiesand is usually modified to diversify the structure and functional-ity to suit diverse applications. Chemical, physical, and enzymaticmodifications or their dual/triple combinations on cassava starchhave been conducted (Table 7). The nature of modifications andtheir influence on starch functional properties and structure havebeen summarized below. The combined modifications to producesour starch and resistant starch are discussed individually due tothe focus they have much gained and the bulky literatures available