One of the oldest methods used for preservation of fruits, vegetables, millets and other food products to increase their shelf life is drying. Cereals have a significant share in millet production both in the world and china. It acts a source of raw material for many food products. The important parameters of drying includes temperature, velocity and relative humidity. Drying and drying rate curves should be plotted to determine the drying kinetics of the products. Experiments are conducted in a tray dryer using different kinds of millets ( foxtail millet ,little millet, kodo millet )  for various drying temperatures ( 30- 60˚C)  and with different time intervals .The temperature and time are measured and recorded for every 15 minutes. The measured data is used to obtain drying and drying rate curves. The curves indicate that drying process takes place in the falling rate period   If drying is continued, the slope of the curve, the drying rate, becomes less steep (falling rate period) and gradually tends to nearly horizontal at very long times. The product moisture content will become constant at the "equilibrium moisture content", from the data collected during falling rate period and is calculated. Time and temperature are used as a parameters for the dried millet quality.  It is essential to follow up drying course and to decide whether it is obtained or not by drying processing method. Too long drying course may have bad effects for quality and food safety because of high fermentations and mould growth.  Also, drying to a too low moisture content can result in income losses.