In this paper, a solution for the recovery of starch in wastewaters resulted at potato washing for chips, snacks or fries production is proposed. The water obtained at washing after peeling and cutting into slices are analysed and a large quantity of organic compounds (around 5458 mg KMnO4), starch (1.66%) and protein (0.7%) is found. No pathogenic microorganims as Salmonella, pathogenic staphylococci or Bacillus cereus are found and the number of coliform bacteria is low. Starch is recovered after protein precipitation at pH 4.5-5 and filtering on sieves with different mesh size (from 1000 m to 150 m), followed by washing and retention of starch granules on sieves with 30 m mesh size. Starch obtained has physical-chemical characteristics (9.36% water, 88.85% starch, 0.080% total ash, 0.79% reducing sugar) and functional properties (Water Holding Capacity WHC at 30oC 2.27%, WHC at 60oC 16.23%, WHC at 80oC 35.33%, WHC at 90oC 99.5%) very near to those of the commercial starch.
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