Millets, known as nutricereals, are vital minor crops that contribute significantly to nutritional security. They are a rich source of carbohydrates, proteins, dietary fiber, vitamins, and minerals. Their gluten-free nature makes them suitable for individuals with diabetes, celiac disease, or cardiovascular conditions. Despite their benefits, millets are underutilized due to their limited shelf life, which is affected by rancidity, microbial growth, and enzymatic activity from lipase, lipoxygenase, peroxidases, and polyphenol oxidase. Their higher lipid content and bran layer compared to refined grains make them more prone to spoilage. Conventional processing methods often strip essential nutrients, reducing their health benefits, impacting efficiency, and shelf life. To address these challenges, innovative millet processing techniques are being developed to enhance longevity. Advanced processing preserves nutrients and improves millet-based goods’ functionality and storage. Packaging advances and processing innovations have helped preserve millet quality. Millet storage stability also requires preventing insect infestation, which threatens stored millets. Multiple fumigation methods have been used to protect millets after harvest and processing. These approaches control pests and maintain grain quality, extending shelf life and food safety. These improvements help millet preservation become more popular, improving food security and the economy. This chapter details these advancements, stressing critical obstacles and future research opportunities to maximize millet shelf life, storage stability, and use.