Abstract: Properties of gelatinization, endothermic and pasting behaviour of Metroxylon sp. sago starch were studied. Those properties of other starches (Arenga pinnata, wheat, corn, and cassava) were also analyzed as a comparison. It was found that Metroxylon sago starch had a relatively higher gelatinization temperature and endothermic energy, as well as higher peak viscosity. Many potential applications of these starches in the food industry might be made by knowing these properties, in which the search of underutilized starch sources was being pursued.