• Webster's Revised Unabridged Dictionary
    • n starchiness The quality or state of being starchy; stiffness in manners; formality.
    • ***
Century Dictionary and Cyclopedia
  • Interesting fact: There are more than 500 varieties of banana in the world: The most common kinds are Dwarf Cavendish, Valery, and Williams Hybrid bananas. Other types of bananas include Apple and a small red banana called the Red Jamaica. A large type of banana called the plantain is hard and starchy and is almost eaten as a cooked vegetable. The Cavendish is the most common variety of bananas now imported to the United States. The Cavendish is a shorter, stubbier plant than earlier varieties. It was developed to resist plant diseases, insects and windstorms better than its predecessors. The Cavendish fruit is of medium size, has a creamier, smooth texture, and a thinner peel than earlier varieties.
    • n starchiness The quality of being starchy, or of abounding in starch.
    • ***
Chambers's Twentieth Century Dictionary
  • Interesting fact: What is the difference between a yam and a sweet potato? According to the Mayo Clinic dietician, a true yam is a large, starchy root that can get up to 100 pounds. It is native to Africa and Asia and is seldom available in the USA. The sweet potato is a native American plant. It was a staple for early settlers and was actually brought to Europe by Columbus. There are two varieties of sweet potatoes: One is moist and orange-fleshed, the other is drier and yellow. The orange-fleshed potato is commonly - and incorrectly - called a yam. This common practice has resulted in confusion when it comes to labels. Some stores incorrectly label the darker of the two sweet potatoes as being a yam, and they list the nutrient content for yams. True yams have no vitamin A. So consumers mistakenly think that the product has no vitamin A, even though it actually does. Consumers are most likely eating sweet potatoes - and sweet potatoes are rich in vitamin A, vitamin C and fiber.
    • ns Starchiness the state or quality of being starchy: stiffness of manner: formality
    • ***


Chambers's Twentieth Century Dictionary
A special use of adj. stark; cf. Ger. stärke, starch—stark, strong.


In literature:

Keep this figure ever in mind and use it along with conditioning yourself against certain fatty and starchy foods.
"A Practical Guide to Self-Hypnosis" by Melvin Powers
Also, they were all in a state of clean starchiness, and the girls' pretty gingham dresses and King's wide white collar were immaculate.
"Marjorie's Busy Days" by Carolyn Wells
The best fruit, however, is filled with starchy matter.
"Wealth of the World's Waste Places and Oceania" by Jewett Castello Gilson
Avoid all starchy foods, as the organs of digestion are not sufficiently developed to receive them.
"Searchlights on Health: Light on Dark Corners" by B.G. Jefferis
Avoid fats, starchy cereals, flesh-producing vegetables and pastries.
"The Woman Beautiful" by Helen Follett Stevans
Starchy vegetables need only 1/2 tbsp.
"Ontario Teachers' Manuals: Household Management" by Ministry of Education
Jefferson Poindexter, resplendent in starchy white jacket and white apron, came to the door.
"The Escape of Mr. Trimm" by Irvin S. Cobb
He could hear in memory the starchy rustling of nurses and the creaking of springs as the patients turned.
"The Kingdom Round the Corner" by Coningsby Dawson
Starchy foods in any form must be well cooked.
"Health on the Farm" by H. F. Harris
Why, no other than the starchy valet, Joseph, I had seen at Mr. Colmacher's flat.
"The Man Who Drove the Car" by Max Pemberton

In poetry:

Aunts and uncles and cousins, a starchy and stiff array,
Lovers and brides, then blooming,--now so wrinkled and gray:
Out through the misty glasses they gaze at me, sitting here
Opening the quaint old cases with a smile that is half a tear.
"The Old Daguerreotypes" by Joseph C Lincoln

In news:

They look like carrots but are white and somewhat sweeter, characteristically starchy with a hint of citrus.
Olive oil food processor starchy food.
Babies Given Starchy Foods Too Soon May Develop Preference for Salty Foods.
Colorado lawmakers are grappling with new federal school-lunch standards that limit starchy vegetables on the menu.
How much salt is in starchy foods young children eat.
Some starchy foods fed to infants may have too much salt.
Meek's Cutoff' a spare, starchy Western of the mind.
It was a bit too starchy.
The starchy core of a rice grain—the best part for making sake.
Polenta serves as starchy side dish.
Senate Saves the Potato on School Lunch Menus The Senate moved to block an Obama administration proposal to limit the amount of potatoes and other starchy vegetables that can be served in school lunches.
These starchy roots are making an apearance on many fall and winter menus.
Fill up on healthier non-starchy side vegetables.
Well, don't stress over these starchy staples – we're here to help.
The starchy core of a rice grain—the best part for making sake .