The objective of the present study was to evaluate jack bean seeds with the aim of quantifying physiochemical and functional properties information that might serve as a guide to exploit its potential and benefits for human and animal nutrition. The proximate compositions (g100 g-1 flour) were determined as moisture content (5.73 ± 0.03), ash (2.11 ± 0.20), crude fibre (6.13 ± 0.12), crude carbohydrate (41.26 ± 0.01), crude fat (3.17 ± 0.10), crude protein (24.32 ± 0.11) and gross energy is (1261.15 ± 0.20 kJ 100 g-1). The functional properties of amylose content, swelling power, solubility, oil absorption capacity and water absorption capacity of starches are 33.24 ± 0.15 %, 17.34 ± 0.01 g/g, 24.56 ± 0.02%, 85.76 ± 0.03%, 98.87 ± 0.10% respectively. Foaming capacity, foaming stability and emulsifying capacity, emulsion stability were investigated as 18.16 ± 1.0, 8.21 ± 0.01 and 55.14 ± 0.05, 15.17 ± 0.11% respectively. The present study may provide a guideline for the use of Jack bean seed flour are good functional foods for nutrition, food formulation and utilization.