• Dinesh A. Kunkari
• Mansi Lokhande
• Sandip T. Gaikwad

Millets are a type of grain that can withstand the harsh conditions found in areas of Asia and Africa. They have a high level of insect and disease resistance. Millets are now regarded as a component of multigrain and gluten-free cereal goods in these locations, despite not being a substantial part of the average American or European diet. Millets have low bioavailability and poor digestion since they naturally contain ant nutritional components. Consumers' concerns about nutrition and health are becoming more important while making food decisions. The technology of processing turns the grain into a form that can be eaten, enhancing its quality. Unfortunately, the consumption of these crops is restricted, especially in non-traditional locations, due to a lack of knowledge about the best processing methods. This review study tries to comprehend millets' process capability, future potential, and technology. Traditional processing techniques for millets lack any type of standardisation and are labour-intensive, dull, harsh, and hygienic. By the development of fundamental technological inputs, such as suitable operating conditions, standardised process parameters, and equipment, the usage of millets was concentrated at the home and industrial levels.

Millets, Processing equipment, Traditional, Advancement.

"Traditional and Advance Processing Technology of Millets- A Review", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 4, page no.f386-f404, April-2023, Available :http://www.jetir.org/papers/JETIR2304947.pdf

"Traditional and Advance Processing Technology of Millets- A Review", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 4, page no. ppf386-f404, April-2023, Available at : http://www.jetir.org/papers/JETIR2304947.pdf