Millet bran is rich in fats, and not removing it might reduce shelf life, as it could become rancid faster. De-branning will also reduce cooking time, making the grain softer and less chewy.
As it contains high levels of fibre and Vitamin B, bran is used as a dietary supplement and added to breads and breakfast cereals. It is also used in soups, fish stews, pastry, and cakes.
Wholemeal flour contains less gluten than white flour simply because the weight is also made up of other matter such as bran and wheat ... and a wider choice of grain varieties means that millers ...
Whole grains contain the germ (as in wheat germ) and the bran portions of the grain, along with all the antioxidants, vitamins and minerals. Whole grains are high in fiber, virtually fat-free ...