Barnyard millet (Echinochloa frumentacea) is a nutritious minor millet that can help fight malnutrition and improve food security in areas that face drought. However, its short shelf life and susceptibility to spoilage have limited its widespread use. Thermal processing methods, like roasting and puffing, are increasingly recognized for their ability to improve nutritional quality and extend storage stability. This review looks at recent scientific studies on how thermal treatments affect barnyard millet. It highlights how these processes preserve and enhance bioactive compounds, lower antinutrients, and increase shelf life. The best processing conditions, especially roasting at 130?C for 15 minutes, have been found to greatly boost antioxidant activity, nutrient accessibility, and storability. These findings provide a basis for using thermal processing to create long-lasting, nutritious barnyard millet products, which can support sustainable eating habits and food security efforts.