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Within this study, several physicochemical properties of starch from Indonesian Numbu and Genjah sorghum (Sorghum bicolor L. Moench) were investigated. This characterization is of importance to find the prospective applications of those starches. Based on the analyses of pasting, and gelatinization properties, starch from Numbu was suitable as an ingredient for dairy products, mayonnaise and salad dressings, while Genjah could be properly used as ingredient for noodles, soup and sauces. For both types of sorghum, the starch gelatinization temperatures were 75.97 and 77.30°C, respectively for Numbu and Genjah variety. It was higher compared to corn starch (i.e. 62–72°C). Herein, these starches conclusively require a longer cooking time and a larger thermal energy whenever used as ingredients for producing food products.