Abstract: This study investigated the effects of tiger nut protein on the properties and gel quality of wheat starch. Mixtures of wheat starch with different mass fractions of tiger nut protein (0%, 1%, 3%, 5%, 7%, 9%, 11%) were prepared and analyzed using a rapid visco-analyzer, differential scanning calorimetry, rheometer, texture analyzer, Fourier transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM). The results demonstrated that the solubility and swelling power of wheat starch were increased with higher tiger nut protein content. With the addition of 11% protein, the peak viscosity, trough viscosity, breakdown value, final viscosity, setback value, and gelatinization enthalpy (ΔH) were reduced by 46.72%, 43.68%, 56.86%, 37.17%, 25.19%, and 17.57%, respectively, while the completion temperature (Tc) was increased by 2.03%. The strength of the composite gels was reduced by tiger nut protein, as evidenced by decreases in the storage modulus (G'), loss modulus (G"), gumminess, and chewiness. Regarding freeze-thaw stability, it was found that stability decreased when the protein addition level exceeded 5%. FT-IR indicated that the extent of intramolecular hydrogen bonds in starch was reduced by tiger nut protein. Microstructural examination using SEM provided visual confirmation of these effects. At lower protein concentrations (<3%), the composite exhibited a relatively uniform, layered structure. However, excessive protein addition (>3%) resulted in the formation of larger pores with thinner pore walls, reflecting structural discontinuity and reduced gel homogeneity. Overall, starch properties and gel quality are effectively modified by tiger nut protein, thereby establishing a scientific foundation for its application in gel-type food systems.