This research work aimed to investigate the impact of dry heat treatment (DHT) on the morphological, structural, and physicochemical properties of native finger millet starch (FMS), with the goal of enhancing its applicability in thin films. Both native and modified starches were utilized in the production of biodegradable edible thin films, which are primarily starch‐based. The incorporation of modified starch allowed for the development of state‐of‐the‐art films, specifically designed to accommodate photosensitive food products. The influence of DHT on FMS was examined through various parameters, including moisture content, amylose content, ash content, swelling power, and solubility. Subsequently, a sequential evaluation was conducted to assess the morphology, structural and thermal stability, film thickness, water vapor permeability, water solubility, and mechanical properties of thin films produced from both FMS and DHT‐modified FMS. Regarding the modification of FMS, the solubility of FMS exhibited improvement, while amylose content, swelling, ash, and moisture content exhibited a decline. Thin films fabricated using DHT‐modified FMS displayed enhanced homogeneity and continuity, devoid of cracks and holes typically observed in native FMS‐based thin films. Furthermore, the mechanical properties, water solubility, and water vapor permeability of the films were also improved as a result of the DHT treatment. It can be inferred that the DHT modification technique significantly alters the physicochemical properties of FMS, thereby enhancing its potential for various food applications. These results demonstrated that DHT could be useful for enhancing the physical and nutritional properties of high amylose finger millet starch. Hence, the edible films made from DTH modified starch hold great promise, as they have the potential to revolutionize the food packaging industry by providing sustainable and innovative solutions
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