Fortification and blending of millets with other cereals or legumes play a crucial role in enhancing their nutritional and therapeutic potential. Millets are naturally rich in fiber, minerals, and bioactive compounds, but blending with protein- or micronutrient-rich cereals (like wheat or rice) and legumes (such as chickpea or lentils) can create a more balanced macronutrient profile, improving protein quality, amino acid composition, and overall energy value. Fortification with vitamins, minerals, or functional ingredients further addresses micronutrient deficiencies, enhancing therapeutic benefits such as improved glycemic control, cardiovascular support, and antioxidant activity. These strategies not only maximize health outcomes but also maintain palatability and consumer acceptability, making millet-based products suitable for functional foods, dietary interventions, and broader population consumption.