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The properties of starch from parota (Enterolobium cyclocarpum) isolated by three methods, sodium bisulfite (M1), distilled water (M2) and acid steeping (M3), were assessed. The properties studied included: proximal composition, physicochemical characteristics, morphology of starch granules, swelling power and solubility, fourier transform infrared spectroscopy (FTIR) and thermal behavior. Results showed that the starch isolation method induced changes in most of these properties. The highest starch yield was obtained with method M1, with an average purity of 84%. In addition, a greater quantity of protein was removed (a similar behavior was observed with method M3), larger granules were obtained and the starch was whiter in comparison with the other methods. However, method M1 also presented the lowest quantity of amylose (17.5%), poorer starch paste clarity and required more energy for gelatinization …