Millet starch is becoming a sustainable alternative to traditional starches due to its unique physicochemical properties, nutritional profile, and capacity to grow in harsh agro-climatic conditions. This chapter examines millet starch extraction, functions, and uses, with a focus on techniques that improve extraction efficiency. Millets are suitable for starch synthesis due to their hardiness and nutrient density. Wet-milling, alkaline steeping, and enzymatic starch extraction are discussed in this chapter. Traditional methods may be cheap, but they often produce low-quality starch. Thus, ultrasound-assisted, microwave-assisted, pulsed electric field, and enzyme-aided extraction improve starch recovery and reduce solvent usage and structural degradation. This chapter covers millet starch gelatinization, swelling power, solubility, viscosity, retrogradation, and digestibility. All of these depend on the granule shape, amylose-amylopectin, and processing. Developing starch functionality for industrial applications requires understanding these linkages. Food, pharmaceutical, and biodegradable applications use millet starch as a thickening and stabilizer, edible film formulator, encapsulating agent, and controlled release agent. Finally, commercialization and scalability require process optimization and techno-economic assessment. As a biomaterial, millet starch fits sustainability, nutritional security, and innovation goals and is appropriate for worldwide applications.