Millet (Pennisetum glaucum) is an important grain that has many health benefits, rich in minerals and phytochemicals, of which there are 70 varieties around the world, unlike other grains, Millet can grow in arid environments especially due to climate change, making It has the potential to become a global food crop. Millet has always been known as a poor crop. Recently, researchers are interested in benefiting from the high nutritional values ​​of millet when compared to other major grains such as wheat and rice, which is a good source of dietary fiber and rich in calcium. Millet contains about 283 mg phosphorous% and 3.9 mg of iron also contains important amino acids such as isoleucine (4.4 g), leucine (9.5 g), methionine (3.1 g) and phenylalanine (5.2 g). Also, millet contains B vitamins, especially niacin, B 6 and folic acid, unfortunately, because it contains some anti-nutritional factors, millet has long been not used for nutrition, and now, after knowing many methods of processing that can be used to improve the nutritional value and bioavailability access to these grains has become of interest to researchers, and thus, this review focuses on the effect of germination and fermentation on reducing anti-nutritional factors in millet.