The proximate composition and functional properties of flour produced from pra (Elateriospermum tapos Blume) seed were investigated using standard method. The whole seeds were sorted, deshelled, dried, milled and sieved to produce flour. The flour contained considerable amounts of protein (16.10%), carbohydrate (25.36%) and fat (36.49%). The fatty acid composition showed that the flour was high in unsaturated fatty acids (29.83%) of which oleic acid (12.54%), linoleic acid (12.01%) and αlinolenic acid (3.44%) were dominant. The water absorption capacity, oil absorption capacity, emulsion capacity, foaming capacity and foaming stability (after 2 h) were 187.5, 130.4, 39.6, 32.6 and 28.2%, respectively. Based on these results, pra seed flour is nutritious and has a potential for use as a functional agent in food formulations.