Vol. 9, Special Issue 12, Part D (2025)

Starch is a major renewable biopolymer stored in cereals, roots, tubers, legumes, and emerging underutilized edible plants. Its functional versatility in food and industrial systems is influenced by granule architecture and the amylose-amylopectin ratio, which determine gelatinization, pasting behaviour, retro gradation, and digestibility. While corn, potato, wheat, and cassava dominate global starch production, growing interest in sustainability, clean-label ingredients, and supply diversification has increased focus on alternative plant sources such as water chestnut, minor millets, banana, and jackfruit seeds. Efficient starch recovery from these diverse matrices requires optimized mechanical, enzymatic, or advanced non-thermal extraction technologies to preserve native structure and enhance yield. Physicochemical diversity across botanical origins offers opportunities for tailored applications ranging from bakery, noodles, dairy, and snacks to pharmaceuticals, paper, adhesives, and emerging biodegradable packaging. Despite rapid advancements, industrial adoption of non-conventional starches continues to face challenges including inconsistent quality, limited supply chains, and the need for standardized processing protocols. Future innovation centered on green extraction methods, structure-function optimization, and integration into expanding bioplastic and functional food markets will support development of a sustainable starch economy. This review provides a comprehensive overview of edible starch sources, extraction strategies, functional attributes, and applications while identifying key research gaps and commercial opportunities.