Post-Harvest Handling of Millets Threshing, Drying, Processing and Storage

This chapter summarizes the various facets of threshing, drying, processing, and storage of millets after harvest to minimize post-harvest loss, with a focus on how they might be turned into consumables with additional worth. To maintain the integrity of grains, reduced damages, and innovations in processing techniques from basic processes like dehulling and milling to sophisticated technologies like extrusion, fermentation, and enzymatic treatments, the improvised methods are discussed thoroughly. Drying is one of the most important steps of post-harvest handling as millets have hygroscopic quality and it makes them extremely vulnerable to problems like growth of mold, discoloration, and aflatoxin contamination, if drying is not done properly. Nevertheless, they are also susceptible to lipid oxidation, a prevalent issue related to millet flour's shelf life. The goal of such methods is to prolong the shelf life of lipids by reducing oxidation. New developments in the post-harvest handling of millets, such as the use of artificial intelligence (AI), are revolutionizing conventional methods by improving productivity, accuracy, and quality assurance. AI-driven systems minimize waste while improving sorting, grading, and moisture control. These developments save expenses, increase processing efficiency, and support sustainability. Therefore, the chapter explores post-harvest and storage methods, emphasizing both conventional and contemporary methods. It also examines more sophisticated approaches including photovoltaic and hydraulic dryers, emphasizing how important it is to preserve ideal seed hydration levels to guarantee adequate protection and prolong longevity.