Little millet, or Panicum sumatrense, is one of the world’s oldest crops and is becoming increasingly well-known as a healthy food due to its high nutritional value. Little millets are a great source of calcium, phosphorus, iron, other minerals, calories, protein, and dietary fiber. Little millet also contain many phytochemicals, including tannins, flavonoids, and phenols, which have been connected to several health advantages. It is an underutilized crop that contributes to global food security. This chapter discusses the nutritional profile and health benefits of little millet. This chapter explores the chemical composition, starch isolation, modification, and food/nonfood applications of little millet. It represents a comprehensive overview of the method of isolation and modification applied to tailor the functionality of little millet starch. Furthermore, the chapter aims to provide information about various applications of little millet starch.