This study investigates the physical properties of starches extracted from two Rwandan cultivars: the MABONDO variety of potato and the MUGANDE variety of sweet potato. Emphasis was placed on assessing their functional performance in food applications and comparing them with starches from common sources such as corn, cassava, and wheat. Key physical parameters evaluated included viscosity, water absorption capacity, wettability, and gelatinization behavior. Standardized extraction techniques and analytical procedures were followed using equipment such as viscometers, centrifuges, and drying ovens. The results revealed that both MABONDO and MUGANDE starches demonstrated desirable physical characteristics suitable for food processing. Notably, potato starch from the MABONDO variety exhibited superior binding properties due to its larger molecular structure, while sweet potato starch also performed competitively in terms of gelatinization and water absorption.

Comparative analysis showed that the studied starches were outperformed conventional starches in several properties relevant to culinary use.The findings support the viability of locally sourced potato and sweet potato starches as alternatives to imported or conventional starches in food preparation. Promoting these underutilized starches can contribute to Rwanda’s efforts in enhancing food system resilience, value addition, and agricultural sustainability.

The study recommends further confirmatory research and stakeholder engagement to encourage the integration of these starches into commercial food production and distribution channels.