Nelumbo nucifera (Lotus) stem have an abundance of potential for utilization in many food applications because they have so many medicinal, physiological, and health advantages. The purpose of this study was to assess the proximate and functional properties of lotus stem powder (LSP). Dehydration Ratio (DR) was calculated to analyse the efficacy of drying which was found to be 3.5:10. Moisture content and yield for lotus stem powder were found to be 10.85% and 35% respectively. Low moisture content and dehydration ratio revealed that LSP has a longer shelf life. The relative composition of LSP per 100g for moisture, protein, fat, ash, fibre, and carbohydrates was estimated which was found to be 10.85g, 3.54g, 0.31g, 18.53g and 75.7g per respectively. Water and oil absorption index was higher due to the presence of high fibre content. Thus based on these properties, it was concluded that LSP can be added, substituted, or replaced in a variety of foods.