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Fermented and nonfermented cassava (Manihot utilissima Pohl) starches from Colombia and Brazil were studied. The DSC thermograms obtained at high water contents (water:starch 3.1 to 4.2) showed that starch fermentation decreased both the temperature of gelatinization (Tmax) and that of final gelatinization. No significant differences were found between the enthalpies of gelatinization of fermented and non‐fermented starches. Differences in ΔH corresponding to the first endothermic transition of fermented and nonfermented samples were detected at low water contents (water:starch 1.0 to 0.4). Pastes obtained with nonfermented starches were more viscous than those corresponding to fermented samples. This behavior could be related to the greater solubility of the fermented samples, leading to a smaller size of hydrated granules.

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