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In this study, starches from diverse botanical sources (arrowroot, cassava, Chinese yam, fern root, kidney beans, lotus seed, taro, and water chestnut) were isolated and examined for morphological, pasting, thermal, and physico-chemical characteristics in order to distinguish their end use potential. Among isolated starches significant differences (p < 0.05) were observed in gelatinization temperatures, morphology, color, pasting, and functional properties. Amylose content of isolated starches varied between 17.12% and 35.62%. X-ray diffraction pattern of isolated starches displayed A-type (arrowroot, cassava, corn, and kidney bean), B-type (potato) and C-type (water chestnut, taro, Chinese yam, fern root, and lotus seed) crystalline pattern. The FT-IR spectra of isolated starches confirmed their carbohydrate nature. Furthermore, the current study affords information for the exploitation of isolated starches from the …