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This work was performed in order to evaluate an unconventional source of flour and starch. It was characterized physicochemically by proximate analysis, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA); scanning electron microscopy (SEM); X-ray diffraction (XRD) analysis and rapid viscosity (RVA). In the proximal analysis, the flour threw: humidity 7.43%, 2.57% protein, 0.20% fat, 2.43% ash; while starch: 8.7% humidity, 1.53% protein, 0.12% fat, 1.07% ash, 1.67% fiber. DSC analysis of the flour and starch presented gelatinization temperatures and showed relatively low enthalpies 69.3 °C 2.02 J / g 54.7 °C and 2.4 J / g respectively. TGA analysis of the flour and starch showed decomposition temperatures of the compounds of low molecular weight at 286.1 ° C and 230 ° C. Starch granules showed elliptical shapes, and an average length of 39 microns and 24 microns diameter. X-ray diffractograms yielded a diffraction pattern for type C for the flour and starch. The flour and starch presented viscosities of 1132 cP and 2068 cP, pasting temperatures of 75.1 and 76.8 ° C; A final viscosity of 1121 cP and 2530 cP; Breakdown of 18 and 285 cP; Secback 107 and 747 cP. The physicochemical and thermal evaluation of flour and starch, presented attractive thermal characteristics to reduce energy costs in different agro-industrial processes.