Plant-based hydrocolloids are widely used in food, cosmetic, and pharmaceutical industries for their natural thickening and stabilizing properties. With rising demand for clean-label and functional ingredients, root and tuber hydrocolloids offer a sustainable solution. Hence, the study analysed the physicochemical properties of hydrocolloids extracted from the peels and flesh flour of specific root and tuber crops grown in south eastern Nigeria. Hydrocolloids were extracted from flour of Trifoliate yam (Dioscorea dumentorum), aerial yam (Dioscorea bulbifera), water yam (Dioscorea alata), white yam (Dioscorea rotundata), cocoyam (Colocasia esculenta), white and yellow fleshed sweet potato (Ipomoea batatas). The hydrocolloids were tested to determine the proximate composition, functional properties, gelation temperature, and pH levels. The findings revealed significant differences (P < 0.05). Moisture contents of flesh and peel samples ranged from 3.635% to 9.791%. Ash content from 0.60% to 6.10%. Crude fibre from 0.363 to 5.425 %, Carbohydrate from 82.294 % to 94. 406%. Functional properties results recorded highest values of 1.441(water yam peel) in swelling index, 4.200 % (water yam flesh) in foaming capacity, 78.805 % (yellow fleshed sweet potato flesh) in solubility, 2.205 (white yam peel) in oil absorption capacity, 2.505 (trifoliate yam flesh) in water absorption capacity, 69.310 % (cocoyam flesh) in emulsifying capacity, 75.615; 0.561; 0.766 (white fleshed sweet potato flesh) in freeze thawing stability, bulk density and tapped density. The highest values of gelation temperature and pH were observed in cocoyam peel (83 °C) and aerial yam peels (7.6). The potential of these hydrocolloids lies in their use as natural and sustainable ingredients in food formulations.