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.

The plan to boost grain conservation and curb food waste was issued by the General Office of the Communist Party of China ...