<p>The present work investigated the influence of different prevalent non-starch polysaccharides viz. guar gum and xanthan gum (0.5, 1.0, 1.5, and 2.0%) on the gelation, functional, pasting, textural, and rheological properties of gorgon nut starch. This non-cereal starch, an underutilized resource, holds potential for various food applications due to its unique properties. However, its functionality remains limited by certain inherent characteristics. This research addresses such limitations by exploring the usage of different non-starch polysaccharides as functional additives to enhance the properties of this starch. The least gelation concentration was determined to be 6% for guar gum and 4% for xanthan gum. The gum addition improved water absorption capacity, swelling power, and solubility. Furthermore, both gums significantly impacted paste viscosity, gel strength as well as storage and loss moduli. Xanthan gum exhibited more pronounced and consistent effects on measured properties as compared to guar gum. This comparative analysis provides valuable insights into the specific functionalities of guar gum and xanthan gum in altering or modifying gorgon nut starch behavior. The present findings suggest that non-starch polysaccharides, particularly xanthan gum, can play a pivotal role as an effective functional additive for enhancing the quality and thereby expanding the commercial applications of gorgon nut starch-based food products.</p>