Climate change, water scarcity, escalating food bills, population growth, and other social implications are probable to substantially endanger agricultural and global food security in the twenty-first century, particularly for the world's poorest residents who live in deserts and partitions. Scientists and nutritionists are challenged by these effects to look into the production, processing, and consumption of alternative food sources in order to eradicate eagerness and poverty. The world's main food supply and a large portion of the diet of the ordinary human are cereal grains. Millet, which is also a significant source of carbs and proteins for the locals, is a drought-resistant crop in Africa and Asia's semi-arid tropical areas. Furthermore, millet grain is gaining popularity among technologists, food scientists, and nutritionists due to its important impact on national food availability and potential medical benefits. To assess the possible health benefits and nutritional worth of millet grains, this report reviewed recent advancements in the research that had been conducted up to that point. As well as the difficulties, constraints, and prospects for promoting millet use as food for a vast and expanding population, processing technologies used to enhance the millet's edible and nutritional qualities are examined.