This investigation focused on the study of the physicochemical properties of starch to explore functionality and potential applications in food, pharmaceutical, and cosmetic products. A white, odorless and tasteless starch was extracted from tubers of Flemingia tuberose Dalz. with 34.40 % w/w yield. The Flemingia starch (FS) was characterized for physicochemical and morphological properties. The physicochemical properties included loss on drying (LOD), residue on ignition, pH, gelatinization temperature, moisture content, moisture sorption, hydration capacity, solubility, swelling capacity, viscosity, and micromeritic characteristics. The results of moisture content, moisture sorption capacity, and hydration capacity indicate the matrix-forming ability in solid dosage forms. The swelling capacity 71.42 % indicates it’s ability to absorb water and swell, suggesting a higher potential as disintegrant in pharmaceutical and food products. FS requires heating to a minimum 71°C to initiate gelatinization; FS exhibits poor flow properties compared to maize starch and sweet potato starch. However, these flow properties can be improved by addition of glidants. True density of 1.21 g/cm³, indicates a relatively dense packing of its particles. FT-IR spectrum exhibited typical bands indicates presence of hydroxyl groups associated with glucose units confirming polysaccharide nature of FS molecule. The X-ray diffraction patterns revealed characteristic XRD diffraction peaks exhibiting a typical A-type crystalline structure. SEM micrographs revealed smooth, round, and oval shaped granules ranged in size from 10 μm to 100 μm. These all finding contributes to explore the properties and its potential applications in various fields including food and pharmaceuticals.