Purpose of review <p>Fermentation, a traditional food processing technique enhances the nutritional and functional properties of millets which contribute to gut health and overall well-being. This study aims to explore the advancements in ethnic fermented millet-based food products focusing on their nutritional benefits, health-promoting properties, and potential to address global food security and malnutrition.</p> Recent findings <p>Highlights that millets, as nutrient-dense grains rich in dietary fiber, proteins, vitamins, and minerals, are further enhanced through fermentation. This technique improves nutrient bioavailability, extends shelf-life, and introduces beneficial microorganisms that support gut health. Fermented millet products exhibit functional properties such as antioxidant, anti-inflammatory, immune-modulatory, and probiotic activities. Additionally, fermentation reduces anti-nutritional factors, making millets more digestible and nutritious. These products have shown promise in alleviating malnutrition and serving as traditional remedies, particularly in food-insecure regions.</p> Summary <p>The review emphasises that fermented millet-based food products offer significant nutritional and health benefits, making them valuable for improving food security. Fermentation enhances their functional properties, making them a sustainable and health-promoting addition to modern diets. Integration of millet fermentation into the food industry presents a viable strategy for diversifying diets, promoting gut health, and supporting sustainable agriculture. Future research should focus on optimizing fermentation processes, scaling production, food safety and exploring the long-term health impacts of these products to fully harness their potential in global food systems.</p> Graphical Abstract <p></p>