Proximate composition and functional properties of D. bulbifera (aerial and underground) tuber were studied. Tuber flours were prepared after differential processing (boiling, roasting and autoclaving), oven drying and milling. Higher ash content (7.74 g/100g) and protein content (10.13 g/100g) was registered with roasted and autoclaved underground tuber sample, respectively. Functionality of differentially processed tubers were analysed in comparison to commercially available refined flour. For water holding capacity, aerial and underground tuber was observed high at raw (3ml/g) and autoclaved (3.5ml/g) sample. On contrary oil holding capacity has given better results with roasted sample (4.08ml/g) of aerial tuber and raw sample (4.52 ml/g) of underground tuber. Swelling power has shown an increasing pattern with increase in temperature. Better swelling capacity was exhibited by underground tuber flour suggesting good associative force among the flour granules. Underground tuber has given gel formation at different concentration for both raw and processed tuber flours. In aerial tuber, raw sample has given gelation at 6% and no gel formation was observed at any concentration for processed tuber flour. Processing has enhanced the nutritional quality and functionality of underground tuber.