**6. Conclusion**

In general, this book chapter covered the nutritional composition of millets, processing and utilisation of millets grains or flour into traditional based products and non-alcoholic beverages. Different types of millet such as pearl millet, proso millet, kodo millet, finger millet, foxtail millet and little millet) are currently being utilised for different purposes (bread, cookies, muffins, chapatti and biscuit. The availability of gluten free value-added millet products globally may help mitigate the incidence of celiac disease and obesity. Therefore, there is a need for commercialisation and development of value-added gluten-free food products from millets.
