Hi Himanshu Tiwari

"Classify millets based on their culinary uses and preparation methods, highlighting their versatility and potential for innovation in food processing and product development." is very interesting.

There are many different types of millet. Common ones include sorghum, Kibi-millet, Awa-millet, and Hie-millet. In Japan, types are further subdivided according to the ratio of amylose to amylopectin in starch.

I would be happy to have a meaningful discussion.

Hie=Japanese millet[Echinochloa esculenta]

Awa=Foxtail millet [Setaria italica]

Kibi=common millet [Panicum miliaceum]