Starch, a ubiquitous compound in food, exhibits versatile properties that make it suitable for various industrial and medical applications. By evaluating its physicochemical and functional characteristics, such as water binding, oil absorption, gelatinization, swelling power, solubility, turbidity, and emulsification, the behavior of starch in different reactions and cooking conditions can be understood, leading to optimal industrial utilization and a reduction in agricultural and food waste. In this analysis, methods using acid, alkali, and purified water extraction were used to extract starch from litchi (Litchi chinensis) seed flour. The extracted starch and untreated flour were exposed to a comprehensive analysis of physicochemical properties. Parameters examined included moisture content (6.25%), ash content (2.9%), pH (water extract-5.0, alkali extract-6.85, acid extract-3.33), water absorption (water extract-81%, alkali extract-96.25%, acid extract-64.65%), water solubility (water extract-38%, alkali extract-55%, acid extract-56%), swelling power (water extract-4.19 g/g, alkali extract- 3.56 g/g, acid extract-3.27 g/g), oil absorption capacity(water extract-107.1%, alkali extract-91.4%, acid extract-103.2%), foaming capacity (water extract-5.17%, alkali extract-3.64%, acid extract-9.09%), gelation capacity, emulsifying capacity [ml/g(x 10-3M3/kg)] (water extract-9.7, alkali extract-6.8, acid extract-12.6), bulk density(gm/cc) (water extract-0.5, alkali extract-0.4, acid extract-0.4), turbidity (water extract-89.9%, alkali extract-70.6%, acid extract-91.9%), syneresis (water extract-90%, alkali extract-70%, acid extract-86%) and retrogradation properties. Notably, starch extracted using water exhibited the most promising outcomes. Additionally, the sample demonstrated a favorable content of resistant starch, indicating its potential use as a prebiotic. Concluding the results, litchi seeds hold promise for industrial and pharmaceutical applications.