Traditional millet-based foods can be value-added through modern processing techniques in several ways to enhance consumer acceptance:

• Textural improvement: Techniques such as extrusion, baking, puffing, and micronization can improve crispness, softness, or mouthfeel, making products more appealing.
• Flavor and aroma enhancement: Roasting, fermentation, and controlled enzymatic treatments can develop desirable nutty or sweet notes while reducing off-flavors.
• Nutrient retention and fortification: Controlled processing preserves heat-sensitive vitamins and bioactive compounds, and allows incorporation of functional ingredients like proteins, fibers, or probiotics.
• Convenience formats: Development of ready-to-eat (RTE) snacks, ready-to-cook (RTC) mixes, and shelf-stable products caters to modern lifestyle needs.
• Aesthetic appeal: Modern shaping, coloring (using natural colorants), and packaging improve visual attractiveness, increasing marketability.
• Shelf-life extension: Techniques like vacuum packaging, modified atmosphere packaging, and proper moisture control enhance storage stability without compromising quality.

These approaches allow traditional millet foods to meet contemporary sensory, nutritional, and convenience expectations, thereby broadening consumer acceptance and market reach.