Millets are recognised for their superior nutritional value compared to other widely consumed cereals such as rice, wheat, and maize. Proso millet (PM), a minor millet variety, is particularly notable for its high protein content and abundance of phytochemicals and antioxidants, which possess anticarcinogenic and antidiabetic properties. As a gluten-free grain, PM serves as an excellent alternative to wheat for individuals with gluten sensitivity, including those with celiac disease. PM is also rich in dietary fibre and resistant starch, which are minimally digestible, thereby aiding in satiety and the gradual release of glucose into the bloodstream, helping to prevent type 2 diabetes and obesity. However, despite possessing a high nutritional profile, PM contains anti-nutrients like tannins, saponins, and phytic acid, which bind to minerals and macromolecules such as protein and starch. Which in turn reduces their bioavailability. Traditional processing methods like roasting, frying, and puffing help decrease these anti-nutrients. Unlike these high-temperature methods, biochemical processes such as germination and fermentation also reduce anti-nutrient content and occur at lower temperatures. Additionally, these processes enhance the bioactive compound, mineral and protein content of grains and improve their digestibility, sensory attributes, functional and cooking properties. Enhanced lipase activity following germination and fermentation results in a reduction of fat content, thereby mitigating rancidity caused by fat oxidation and subsequently extending the shelf life of the flour. Furthermore, the elevated antioxidant levels produced during biochemical processing protect lipids from oxidation. Hydration is essential for germination and fermentation, but conventional hydration is time-consuming and can degrade product quality. Ultrasound (US) is a non-thermal technique that can accelerate hydration and germination processes as found in case of pulses and legumes. While major millets like sorghum, pearl millet, and finger millet have been extensively studied, minor millets, particularly PM, have not been thoroughly investigated, especially concerning their hydration and germination responses to external stimulus like US, nor have their process parameters been optimized. With the increasing population and shifting dietary preferences towards healthy, nutritionally rich, and gluten-free foods, there is significant potential for the development of ready-to-eat (RTE) biochemically processed millet-based products in India.