The transient line source technique was used to measure the thermal conductivity of two different starch based materials. Potato granules over a temperature range of 30-120 degrees C and a moisture content of 10-60% wet weight basis (w.w.b.) and maize grits over the range 30-100 degrees C and moisture content 13-38% (w.w.b.) were studied. The thermal conductivity increased with increasing temperature and water content in the range 0.1-0.6 W/(mK) which was then compared with literature values for granular and gelatinised starch. Over common water contents and temperatures good agreement was found.