Sorne functional properties of the faba (Vicia faba) starch were analyzed. The faba starch had two protein levels: 12,89 % and 4,41 %. It was obtained by fractionation by wet process of the dry seeds; it was compared the drying in rollers and the freeze-drying as methods to dehydrate the sample, as well as their functional properties before and after acetylated with acetic anhydride. Certain properties of nutritional interest were also investigated with the purpose of ascertaining the influence of the chemical modification in the bioavailability of the bean starch. It was carried out the determination of Total Starch, Resistant Starch for retrogradation (AR3), Available Starch and the rate of enzymatic hydrolysis in the native starch and in the modified one.