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Starch extracted from Musa AAB (poovan banana) was subjected to acetylation, acid-thinning and oxidation. The effect of the treatments on molecular structure and functional properties of starch were analysed. Chemical composition revealed that non-starch components were reduced after chemical treatment. Amylose content of starch decreased on acetylation from 24.16% to 20.90%, whereas it increased to 24.50% and 25.5% on oxidation and acid-thinning, respectively. X-ray diffraction pattern of modified starches showed B-type crystalline structure with peaks at 2θ = 5.5°, 15.0°, 17.1° and 23.5°; which were parallel with the pattern observed in case of native starch. Swelling capacity of starch granules was found to reduce by acid-thinning and oxidation but acetylation induced to increase it. The percentage of colour (L*, a* and b*), solubility and water absorption capacities varied significantly from native starch …