Development and exploitation of products based on millet are aided by the evaluation of the quality attributes of millet. Bulk density, rehydration ratio, water activity, water holding capacity, water absorption index, and water solubility index were found to be, respectively, 0.68 ± 0.00 g/ml, 2.14 ± 0.07%, 0.48 ± 0.00, 0.53 ± 0.00, 8.00 ± 0.00 g/100g, and 8.06 ± 0.02 g/100g, following an evaluation of the physical and functional properties. Good storage stability and freshness were indicated by water activity and rehydration ratio falling within the permissible range. Kodo millet flour's nutritional composition included moisture, protein, fat, ash and crude fiber, carbohydrate, energy, vitamin C, dietary fiber, and percentage of radical scavenging activity. These were 9.34 ± 0.23%, 7.60 ± 0.30%, 1.44 ± 0.15%, 1.39 ± 0.05%, and 4.06 ± 0.03%, 77.05 ± 0.42%, 345.77 ± 0.9%, and 0.67 ± 0.32%, 14.78 ± 0.21%, 77.28 ± 0.35%, and 55.22 ± 1.60%, corresponding to the respective nutritional composition.