The present study examined the food value, techno-functional properties, and potential metabolites of Agave sisalana Perrine (Ram kandmool, RKM) flour. The proximate analysis revealed that RKM flour has a moisture content (10.74 %), fat content (1.12 %), protein content (5.42 %), and crude fiber content (11.35 %). The total carbohydrate content was 15.11 %, with an energy value of 385.76 kJ 100 g-1, and total sugar content of 36.61 mg glucose g-1. Additionally, the high total phenolic content (310.79 mg GAE g-1) and total flavonoid content (51.32 mg QE g-1) highlight its significant antioxidant properties, as evidenced by DPPH* and ABTS scavenging activities of 71.22 % and 93.68 %, respectively. Functional properties such as solubility index increase with temperature, indicating good solubility in hot food preparations, while the swelling ratio peaks at 70 °C, making it a valuable thickening agent. FTIR, SEM, LCMS, and amino acid analysis revealed a complex chemical composition, high surface area due to the rough, porous surface of RKM fibers, and significant health-benefiting compounds, respectively. Overall, RKM flour's diverse nutritional and functional properties, high mineral content, and significant antioxidant properties make it a valuable ingredient for food formulations aimed at improving health outcomes.