FSSAI has now framed a comprehensive group standard for 15 types of millets specifying eight quality parameters ie, maximum limits for moisture content, uric acid content, extraneous matter, other edible grains, defects, weevilled grains, and immature and shrivelled grains, to ensure availability of good quality 

Millets basic contain 65–75% of complex carbohydrates, 5.6–12% protein, fat, 2–5%, 15–20% crude fibre and 2.5–3.5% minerals.

Best millet flour is Pearl Millet Flour: 

Also known as Bajra in Hindi, pearl millet flour is a popular choice in India and Africa. It has a slightly nutty flavor and is an excellent source of protein, fiber, and iron.