Millets are climate-resilient nutri-cereals valued for their dietary fibre, micronutrient density, and low glycaemic index, yet the choice of pre-treatment and drying method can substantially alter their proximate composition. This study evaluated the combined effect of two pre-treatments (soaking for 24–26 h and sprouting for 60–74 h following a 10–12 h soak) and three drying methods (oven drying at 40 ± 2 °C, open sun drying, and shade drying) on the moisture, carbohydrate, protein, crude fibre, fat, and ash content of eight millet varieties – finger millet (Eleusine coracana), sorghum (Sorghum bicolor), pearl millet (Pennisetum glaucum), proso millet (Panicum miliaceum), foxtail millet (Setaria italica), little millet (Panicum sumatrense), barnyard millet (Echinochloa frumentacea), and browntop millet (Brachiaria ramosa). Proximate analysis was carried out in triplicate using standard AOAC (2016) protocols. Sprouting reduced mean carbohydrate content from 68.66% (unprocessed) to 65.14-66.22% while increasing crude fibre from 7.93% to 10.08-10.54%, whereas soaking increased carbohydrate content to 69.00–69.27% and moderately reduced fibre relative to the unprocessed grain. Protein content was highest after soaking (8.49-8.84% mean) and comparable to or higher than sprouted and unprocessed samples in most varieties, with foxtail millet consistently recording the highest protein (11.35-11.86%) among all treatments. Oven drying produced the lowest residual moisture within each pre-treatment group, while shade-dried, sprouted samples retained the highest moisture and fibre. Fat content declined most sharply in soaked, oven-dried samples, particularly in great millet and browntop millet. These findings indicate that soaking combined with oven drying is best suited for maximising carbohydrate and protein recovery with minimal fat loss, whereas sprouting combined with shade or sun drying favours fibre enrichment, and that the optimal processing combination should be selected according to the intended nutritional or functional application of the millet flour.