Physicochemical, thermal and sorption properties of nutritionally differentiated flours and starches

► Ahipa and cassava flours, obtained by simple procedures, are naturally gluten-free products. ► Cassava flours were less colored and with low water holding capacities than ahipa. ► Ahipa flour presented a better aptitude for cooking than cassava one. ► Both flours and starches could be considered as products with an acceptable stability. ► Thermodynamic parameters associated with water adsorption process of samples were estimated.