Data set used for generating the PCA, Chain length distribution and chemical analysis

East African Highland Cooking Bananas (EAHCB), constituting 70% of Uganda's banana production, represent an abundant and sustainable starch source for the food industry. However, their low amylose content (13-14%) contradicts the high resistant starch (RS) content (57-68%). This study evaluates four cultivars Mpologoma, Bukumu, Mbwazirume, and Enyeru for physicochemical and structural properties, and in vitro digestibility with respect to industrial suitability. Starch yields varied (10-20%), with Bukumu highest and Mpologoma lowest, influenced by pulp moisture and A-genome prevalence. Granule sizes ranged 12.9-21.8 μm, exhibiting B-type crystallinity. Despite low amylose, Enyeru showed highest RS (68%), low rapidly digestible starch, and optimal pasting temperatures (75-83°C), revealing crystalline structure, amylopectin chain length distribution, and granule morphology as primary digestibility influencers. These properties position EAHCB starches as potential thickeners, low-GI functional ingredients, and RS sources matching modified corn/cassava starches. Enyeru emerges as the best cultivar for functional food applications like food for diabetic patients. These findings call for targeted breeding for enhanced RS/crystallinity and in vivo validation.