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Abstract. The interest in different types of starch stems from their potential use in various food applications. Starch is used as binders, expanders, thickeners, stabilizers, and fillers. However, they are not stable when used in their native forms, therefore there is a need to modify them using a different approach. In this study, the aim was to characterize the physicochemical properties and functionality of different types of starch (from an underutilized cereal, proso millet, and an emerging root crop, cassava) to explore their prospect as ingredients in food applications. The current study explored the effect of hydrothermal modification (HTM) at 30% moisture level and acid modification (AM) with a dilute solution of hydrochloric acid (HCl) on the extracted corn, dawn (non-waxy) proso millet cultivar (DPM) and High-Quality cassava flour (HQCF) starches. The amylose content reduced significantly with AM whereas HTM showed a negligible effect for all three starches. Solubility increased significantly with AM and HTM for all the three starches except for HTM HQCF where it decreased. Swelling power increased significantly with HTM DPM but decreased significantly with AM corn, HTM corn, AM DPM, AM HQCF, and HTM HQCF. HTM and AM caused an increase in gelatinization temperature for HQCF and corn but there was a decrease for the DPM. Transmittance decreased from day 0 to 4th day for corn and DPM but increased sharply from 0 day to 4th day (5.9% to 12.8) for HQCF. Pasting profile decreased significantly with AM and HTM for all the three starches however HTM DPM has negligible effect. Modification of native starch could be used to improve their functionality tailored to specific food applications depending on their source.