ABSTRACT
Millets are considered as food security crops due to their sustainability in adverse agro-climatic conditions, and they have potential to broaden the genetic diversity in the food basket and improve food and nutrition security. Millet grains, before consumption and for preparing food, are usually processed to improve their edible, nutritional, and sensorial properties by using traditional processing techniques. Related to improvement of nutritional characteristics, sensory properties, and convenience, there are some processing technologies that are used in the manufacturing of food products. Milling generally involves removal of bran, i.e., the pericarp, the seed coat, the nucellar epidermis, and the aleurone layer. Milling of small millets is done by adoption of both wheat and rice-milling techniques. Millets were earlier decorticated at the household level by hand pounding. Millets were earlier decorticated at the household level by hand pounding.
