Millets have been neglected despite their nutritive value and therapeutic use. Barnyard (Echinochala frumentacea) is one of the underutilized minor millet which has high-quality nutraceutical potential. Its expediency has made it an essential food source mainly in arid and semi-arid region. Processing particularly malting results in biochemical modification improve nutritional quality and reduce anti -nutrients content. The investigation attempts have been made to assess the proximate composition (moisture, ash, protein, fiber, fat, carbohydrate, vitamin-C, calcium and iron); functional properties (water absorption capacity, oil absorption capacity, bulk density, swelling capacity) of malted and unmalted barnyard flour and sensory appraisal of malted barnyard flour based rusk by 5-point composite and 9-point hedonic scale. The results showed that malted barnyard flour had significant difference for…………. whereas protein (11.82±0.19g/100g) and carbohydrate (66.35±0.26 g/100g) were insignificant at p≤0.05. The functional properties exhibited that water absorption capacity (69.1±0.15), oil absorption capacity (209.4±0.11) and swelling capacity (3.53±0.23) were significant whereas bulk density (0.78±0.03) showed insignificant difference at p≤0.05 level when compared to unmalted barnyard flour. Variant I-Rusk (80:20;wheat flour: malted barnyard flour) had insignificant(p≤0.05) mean sensory scores in terms of color, appearance, texture, crispiness, taste and overall acceptability when compared to control Rusk(100%wheat flour). Therefore, the improvement in term of nutrients, functional properties and sensory quality that would be a vital key to expand the spectrum of malted barnyard millet flour in bakery products and their significant contribution to national food security and potential health benefits.