Millet grains, before consumption and for preparing of food, are usually processed by commonly used traditional processing techniques include decorticating, malting, fermentation, roasting, flaking, and grinding to improve their edible, nutritional, and sensory properties. Every 100 grams of millets contain 378 calories of energy, 4.2 grams of total fat out of which saturated fat is 0.7 grams, total carbohydrate content is 73 grams, dietary fibre is 8.5 grams, protein content is 11 grams, folate is 85 mcg, niacin is 4.720 mg, Pantothenic acid is 0.848 mg, and Riboflavin is 0.290 mg.

Value of millet production is more than the food grains it produces. Millet straw can be fed or used as bedding for livestock and poultry scratch. Field stubble does not need tillage as it allows subsequent crops to be planted directly into millet stubble to prevent erosion and provide more soil moisture for them that would evaporate during tillage. Thirdly, after removing millet seed coats for food preparation, the seed coats (rather than being discarded) can be used for bed pillows, mattresses, or on chairs for sitting comfort.

Dr Gary Wietgrefe Sir thank you for your contribution to the discussion.

In fact processing techniques such as dehulling, soaking, germination, roasting, drying, polishing and milling are followed to make millets fit for consumption. Millet grains, before consumption and for preparing of food, are usually processed by commonly used traditional processing techniques include decorticating, malting, fermentation, roasting, flaking, and grinding to improve their edible, nutritional, and sensory properties. Millet grains, before consumption and for preparing of food, are usually processed by commonly used traditional processing techniques include decorticating, malting, fermentation, roasting, flaking, and grinding to improve their edible, nutritional, and sensory properties. Every 100 grams of millets contain 378 calories of energy, 4.2 grams of total fat out of which saturated fat is 0.7 grams, total carbohydrate content is 73 grams, dietary fibre is 8.5 grams, protein content is 11 grams, folate is 85 mcg, niacin is 4.720 mg, Pantothenic acid is 0.848 mg, and Riboflavin is 0.290 mg, Thiamine. A one-cup serving of cooked millet provides about 207 calories. Most of the calories come from carbohydrates and consume 41.2 grams of carbohydrates in a one-cup serving, along with 2.3 grams of fiber and 0.2 grams of naturally occurring sugar. The rest of the carbohydrates in millet are starch