This study compares newly developed starches from two prominent sources: maize (Zea mays) and potato (Solanum tuberosum), evaluating their suitability as pharmaceutical excipients based on their distinct starch compositions and functionalities. The research meticulously examined organoleptic and physicochemical characteristics, including viscosity, swelling capacity, moisture sorption capacity, pH, and various flow properties such as angle of repose, Carr’s index, and Hausner’s ratio. Both starches met the required identification and solubility criteria. Maize starch demonstrated lower Carr’s index, Hausner’s ratio, and moisture sorption capacity in comparison to potato starch, indicating superior flow properties and stability under different humidity levels. Conversely, potato starch exhibited higher hydration and swelling capacities, suggesting its potential as a more effective tablet disintegrant than maize starch. These results highlight maize starch’s advantageous flow properties, positioning it well for pharmaceutical formulations that demand efficient powder handling and processing.