The patterns of progressive swelling and solubilisation of various starches from major Ghanaian starch crops have been evaluated over the range of pasting temperatures to provide evidence of the associative bonding (i.e. hydrogen bonding) within the granules. The swelling patterns were greatly influenced by the species of the starch tested, but all the starches, except those of maize and cocoyam (Xanthosoma sagittifolium), exhibited a single-stage swelling, reflecting the presence of one set of internal bonding forces. The dissolving action of amylases on granular starches, which provides another means for studying granule structure, was examined by measuring the starch degradation at different enzyme concentration levels and fixed amount of substrate. There was considerable variation in resistance to enzyme action among the starches. With ‘root’ starches, the resistance increased in parallel with increasing size of the granules.