Instead of consumption of traditional natural foods the refined foods containing high calories are consumed everyday leading several diseases. The consumption of high amount of resistant starches may improve glucose and lipid metabolism can reduce the risk of several diseases. The main aim of the study was to examine the effect of microwave (MW) treatment of resistant and native starches as in present day there is an increasing trend to use microwave in food preparation. The objective of the study was to examine the effect of microwave (MV) treatment on resistant and native starches. Two samples of untreated native starches and resistant starches were microwave treated according to 2^2 experimental design. Result shows that the cooking step affect significantly higher degradability in wheat, maize and Rs4 stanches compared to RS2 starch. Different types of RS behave similarly in case of dry heat treatment more over, the more intense moisture heat treatment cause different changes in the properties of RS.