The long-term outlook for cassava starch is uncertain, this is despite the economic advantage afforded to this product by recent decline in cassava price. The problems are due to a restricted portfolio of functional properties coupled with a final product that is variable in-terms of its quality. The quality of extracted cassava starch is dependent on many factors, especially processing. One key problem area is that of drying the dewatered cake. In this study, it was shown that the properties of dried starch were different to those of its non-dried counterpart (cake). After drying swelling power and solubility decreased, these changes were in-line with those exhibited by heat-moisture treated starch prepared by incubating 25% moistened starch at 100°C for 16 hr. Dried starch had higher peak temperature than its original cake but lower pasting temperature, which contrasted to the effect of heat-moisture treatment. Dried starch from moist cake had a broader endothermic peak indicated by a larger gelatinization temperature range and lower peak height index, similar to heat-moisture treated starch. Despite apparent changes in functional properties during drying of cassava starch, the cause of the change is not entirely known. Generally, changes reflect a hybrid of heat-moisture treatment and hydrothermal effect.