Gum was isolated from the seeds of Delonix regia with excess cold isopropanol. Proximate composition of the gum showed the presence of protein (1.08%), crude fat (0.31%), ash (1.05%), fibre (0.37%) and moisture (10.42%) but all were in very low amounts suggesting high purity of the extracted gum. Cassava and maize starches were used in combination with gum to investigate certain physicochemical properties which included pasting viscosity changes, paste clarity and freeze-thaw stability. Pasting behaviour of starch/D. regia gum system was probed from its viscosity profiles by means of the Rapid Viscoanalyser. Peak viscosity of the starch/gum system was reduced which was attributed to tighter granular architectural structure. The gum also reduced paste clarity in both cassava and maize starches but cassava starch exhibited more clarity than maize starch which was traced to the higher amylose content of maize starch. The gum also exhibited better freeze-thaw stability in maize than in cassava starch measured by the amount of water lost during a freeze-thaw cycle called syneresis. These investigations somewhat clarify the role and potential usefulness of D. regia gum in modifying texture and functionalities of starch-based food products especially those of cassava and maize starches.