<p>The waste generated from fermented millet beverages is around 4 to 6% of total alcoholic beverage production exceeding around 2 million tons. This study aims to evaluate the potential of valorising millet lees, a by-product of millet-based fermented beverages. Pearl millet (<i>Pennisetum glaucum</i>) and finger millet (<i>Eleusine coracana</i>) lees were obtained after the production of alcoholic beverage were subjected to proximate study to determine the moisture, fat, ash, fibre, protein, and carbohydrate content in both fermented and unfermented millet lees. Functional characteristics were determined to evaluate the practical application of millet lees in feed formulations. Additionally, physicochemical qualities were analysed to understand the storage and handling requirements of the lees. Fourier transform infrared spectroscopy was employed to investigate the molecular arrangement and structural changes occurring in the millet lees all along fermentation. Incorporating millet lees into valuable by-products, also aligns with the principles of a circular economy. This study highlights the feasibility of millet fermented beverage lees as a sustainable ingredient, providing wide range of applications in food processing that includes extraction of valuable bioactive compounds and incorporating in feed formulations that aligns with the global sustainability efforts in the food and beverage industry.</p> Graphical Abstract <p></p>