Millets are the 5th most important cereals in the world after wheat, maize, rice and barley. It is a minor cereal containing abundant of nutrients but its consumption is lacking to a certain extent mainly due to the lack of ready-to-cook or ready-to-eat products and processing of millet to prepare ready to cook (RTC) foods can increase its economic and nutritional value. The processing, physical, chemical and nutritional aspects were analysed against the commercially available foxtail and proso flakes to standardise. The decorticated grains were steeped in 5 L of potable water at ambient conditions (30 ± 2ºC) for 10 hr, autoclaved at 180ºC under the pressure of 20 to 24 lbs/psi for 10 min dried at 50ºC in a mechanical dryer to 18 ± 1% moisture content. The processed grains were rolled to flakes in a heavy-duty roller flakes machine with an aperture size of 0.25 mm. The commercial foxtail and proso flakes had higher values for all physical parameters than standardised ones.

Nowadays, demand and aspiration for nutritionally balanced snacks that are palatable, portable, convenient is high. Increasing demand from consumers for nutritious snacks has provoked the researcher to develop food bars that are nutritious and convenient. The bar was  developed with the flakes of millets like foxtail (Setaria italica) and proso (Panicum miliaceum) along with other ingredients like jaggery, liquid glucose, skimmed milk powder, cocoa powder, dates, flax seeds, sesame seeds, groundnuts and soya granules. With different incorporation, four combination millet snack bars prepared were 50%, 60%, 70% and 80% of foxtail and proso flakes. The most acceptable was 50% millet flakes bar by the semi - trained panellist.