Fonio millet (FM), a tiny grained cereal, native to West Africa, plays a significant role in regional food safety. The two primary types of FM are white FM (Digitaria exilis), commonly known as acha, and black FM (Digitaria. iburua), known as iburu. As a unique food grain, FM has gained widespread attention for its undiscovered nutritional profile, particularly being naturally gluten-free and typically consumed in its whole grain form. Starch is the predominant component of FM, contributing to its desirable processing and textural qualities. Despite its growing popularity, comprehensive data on the physicochemical characteristics and functional attributes of FM remain scarce. This chapter presents a detailed overview of FM’s chemical composition, physicochemical and nutritional properties, and its potential in diverse food applications. With a dietary profile and processing characteristics comparable to other staple cereals, FM holds promise as a valuable ingredient in the formulation of multifunctional food products. Additionally, there is substantial scope for further research into the utilization of FM starch, both in its native and modified forms, for the development of value-added functional foods.