The indigestible residues remaining after amylase hydrolysis of native, acetylated (AC) and octenylsuccinylated (OSA) canna starches were in vitro fermented with pig faeces. Fermentation of AC starch produced the highest amounts of total short-chain fatty acid (SCFA) (77.1 mM), followed by native (73.9 mM) and OSA (64.2 mM) starches, respectively. Fermentation of native starch generated butyric acid as a main SCFA, while acetic acid was a major component of SCFAs derived from AC and OSA starches. Significant variability in SCFA production and proportion of of individaul SCFA were observed between the individual donor samples.