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Not AvailableIsolated finger millet (Eleucine coracana) starch was subjected to different modifications (hydrothermal, acidic and enzymatic) and characterized in terms of yield, moisture, protein, ash, bulk density, swelling power, solubility, sediment volume, colour, gel consistency, water binding capacity (WBC), pasting properties, freeze thaw stability and paste clarity, and compared with native starch. Moisture content ranged from 4%-5%. Protein and ash content were lowest in case of acid modified starch (AMS). Hydrothermally modified starches (HTMS) showed maximum water binding, peak viscosity and syneresis. Swelling power was decreased for all modifications. Solubility and color (a and b values) decreased for AMS and EMS. However, L values increased with all modifications. EMS showed maximum bulk density, swelling power, solubility, and sediment volume and gel consistency. Paste clarity decreased with storage period and found maximum for EMS.Not Availabl