Abstract The consumption of egg and egg products has been mostly desirable especially in Nigeria. This makes eggs vital to be utilized by various food industries like dairy, bakery and confectioneries. However, due to the freshness of eggs, desirability and storage condition, the processing of eggs into powdery form is necessary in order to reduce microbial activities and products deterioration as well as to extend products shelf life. This research work was conducted to determine the thermal properties, functional properties and physical qualities of starch-albumen powder (SAP) which varies differently with starch inclusion as follows: 100:0, 80:20, 75:25 and 70:30. Foam-mat drying method was used for drying under the temperature below denaturation state. However, all data obtained were subjected to Microsoft Office Excel (version 2013) and Analysis of Variance (ANOVA) was computed using statistical package for Social Sciences (SPPS version 21.0). Mean were compared using Duncan's multiple range test at 5% level of significance. Thermal properties of SAP ranged between (17.8903- 26.8959) W/m?C for thermal conductivity, (122.1232- 180.7691) J/g?C specific heat capacity and (0.1678-0.3094) m2 /s thermal diffusivity. Functional properties of SAP ranged between (0.60- 0.664).g/cm3 for bulk density, (84.67-128.33)% oil absorption capacity, (18.36-28.99)% foaming capacity, (1.75- 4.38)% swelling capacity, (1.03-1.39)% wettability and (6.00- 10.00)% least gellation concentration. Physical qualities of SAP ranged between (36.09- 41.33) for colour Lightness (L*), (0.61- 2.67) Redness (a*) and (1.32- 5.91) Yellowness (b*). The functionality of the product quality showed a positive influenced of cassava starch on eggwhite except for wettability. The result showed that the samples were significantly different (p