Millet-based fermented beverage production involved transforming millet grains into drinkable forms through both traditional and modern fermentation techniques. This chapter aimed to investigate millets potential as a foundational ingredient for nutritious and functional beverages, drawing on their inherent health benefits and cultural value. Methods included traditional malting processes comprising steps such as soaking, germination, and drying of millet grains as well as modern optimization techniques, including response surface methodology, to enhance the quality of the beverages. The study’s main findings demonstrated that fermentation significantly enriched the beverages’ nutritional profiles, boosting the availability of essential amino acids and phenolic compounds. For example, beverages derived from pearl millet showed notably higher antioxidant activity and total phenolic content compared to those based on other cereals. Additionally, sensory evaluations indicated that flavored variants, such as those infused with coconut or carrot, were well-received by consumers, suggesting promising market potential. The chapter concluded that millet-based fermented beverages offer a valuable source of nutrition and contribute to greater food diversity and sustainability within dietary practices.