Barnyard (Echinochloa sp.), a small and neglected millet, is gaining considerable interest due to its ability to withstand environmental and biological challenges. It is widely cultivated in warm and temperate zones of Asia and parts of Africa and America, with two main cultivated varieties, i.e., Indian (E. frumentacea) and Japanese (E. esculenta). As a naturally gluten-free grain with a low glycemic index, high dietary fiber content, and rich in micronutrients and bioactive components, it holds potential for managing conditions like cancer, diabetes, cardiovascular diseases, obesity, and skin conditions. This chapter offers a detailed account of the various aspects of barnyard millet, emphasizing its chemical composition, starch isolation, and starch modification through various methods, as well as the structural and functional properties, highlighting their impact on improving starch functionality for diverse applications. Advancements in starch modification techniques aim to broaden its potential uses, underscoring its value as a versatile component in both food and non-food industries. Due to its nutritional advantages in variety of food products such as bread, snacks, baby food, porridge, millet wine, convenience foods, and nutritional powders, it contributes to food security and acts as a sustainable resource, particularly for vulnerable populations.