Dehulling, polishing, milling, malting and germination, fermentation and flaking/puffing can make more user friendly & give a long shelter life. A gluten-free bakery market is being tapped into by means of biscuits, cakes, cookies and ready-to-eat foods are made out of millet flour, giving a boost to breakfast cereals, instant mixes such as idli, dosa etc.

By improving functional value, fortification involves adding vitamins, minerals, or probiotics.

Endorsing millet as a "superfood" in accordance with world health trends.