Studies were carried out to investigate physicochemical and gelatinization properties of legume, cereal and potato starches. Cowpea, mung bean, acorn, and buckwheat starches showed similar moisture content and amylose content, however, there is neither similarity nor certaion trend in WBC, swilling power, and solubility among them. DSC thermograms of cowpea, mung bean, acorn, and buckwheat starches showed similar patterns with two endothermic peaks and relatively broad gelatinization ranges. SEM photomicrography of gelatinized cowpea, mung bean, acorn and buckwheat starches showed highly swollen and extremely disintegrated, folded structure.