The techno-functional properties of starch are crucial for a variety of industrial applications, ranging from food to the manufacturing of biodegradable materials. This is due to its hydration properties, such as water absorption capacity (WAC) and water retention capacity (WRC), swelling power (SP), solubility (S), and emulsifying capacity (EC), including foaming capacity (FC). The objective of this research was to determine some techno-functional properties of the starch extracted from the smooth light green cidra Sechium edule var. Virens Levis. The techno-functional properties (WAC, WRC, SP, S, EC, and FC) were evaluated at four temperatures: 23°C, 70°C, 80°C, and 90°C. The results showed an increase in solubility (1.86%, 26.38%, 43.12%, and 43.56%) with increasing temperature, while WAC (0.65 g/g, 0.91 g/g, 0.94 g/g, and 0.90 g/g), WRC (2.64 g/g, 4.63 g/g, 3.37 g/g, and 2.77 g/g), and SP (26.99 mL/g, 45.64 mL/g, 38.93 mL/g, and 42.08 mL/g) decreased, indicating that the starch granules experienced partial disintegration as the temperature increased beyond the gelatinization temperature, which in this case is above 70°C. WRC is higher than WAC, which may be due to the presence of fibers that help retain the absorbed water. Emulsifying capacity (EC) was observed at temperatures of 23°C and 70°C, indicating the influence of temperature; foaming capacity (FC) was not evident, possibly due to the absence of proteins in the studied starch, which is also related to the high SP. These properties are influenced by amylose content (34.36% ± 0.23) and granule size (6.0 and 13.0 µm), which determine its application; they also establish the gelatinization temperature (67.38°C). The cidra starch exhibits hydration characteristics that make it feasible for use in different industries.