Isolated pearl millet and sorghum proteins were modified using micronization technique via high shear homogenization at 15000 rpm for 10 mins and characterized for techno-functionality, in vitro protein digestibility, electrokinetic potential, particle size, structural and thermal behavior along with the native proteins. The particle size for micronized pearl millet protein (PMP) and sorghum protein (SP), marked reduction from 4.12 μm to 1.60 μm and 3.07 μm to 1.40 μm, respectively. Micronized proteins exhibited improved functional properties, discerned as improved water and fat absorption capacity (4.14, 4.59, and 3.52, 3.74 g/g respectively), surface hydrophobicity (189.78 and 215.89), solubility (65.34 and 67.92 %), surface properties and biological properties (89.26 and 85.65 %) in comparison to native proteins, respectively. Highest improvement in the functionality were observed for micronized SP, even though micronized PMP showed fairly similar increase in functional properties. Also, the micronized PMP and SP exhibited change in the conformation of protein as alteration in interrelated nuances of FTIR spectra, microstructure, and zeta potential in comparison to native counterparts. Furthermore, results for colorimetric response suggested significant structural changes. The slight decrease in the denaturation enthalpies (ΔH) values of -0.12 to -0.05 J/g and - 9.22 to -9.09 J/g were observed for micronized PMP and SP, respectively.