There is an ever-increasing global population that requires adequate and healthy food in the face of climate emergencies and depleting natural resources. Millets can contribute to meet this demand. These can withstand harsh climate conditions, providing solutions to food security. Because millets are often the only crops that can be harvested during dry seasons, they can be a vital food source for populations at risk of food insecurity. For thousands of years, people have benefited from millets’ nutritional properties. Millet is an abundant source of essential macro- and micronutrients, carbohydrates, protein, dietary fiber, lipids, and phytochemicals. The processing techniques have a significant impact on the nutrient content and digestibility of millets. This review focuses on the nutritional properties and processing of Indian millets. It also considers the impact of traditional and modern processing techniques on the nutritional properties of millet. An extensive literature review was carried out using research and review articles on millet processing techniques such as fermentation, germination, dehusking, extrusion, puffing, popping, milling, and so on. Germination and fermentation improved the overall nutritional characteristics of millets, whereas excessive dehusking, polishing, and milling reduced dietary fiber and micronutrients. Understanding the changes in the nutrient value caused by processing can assist the food industry, researchers, and consumers in selecting a suitable processing technique to optimise nutrient value, increase nutrient bioavailability, and help combat food and nutrition security.

Keywords: Millets, nutrition, processing, bioavailability, food security.