The present investigaton was carried out to assess the effect of processing treatments (malting, blanching and roasting) on nutritional composition and shelf life of pearl millet; to develop flours from unprocessed and processed grains and chapatis from stored unprocessed and processed flours for organoleptic acceptability and shelf life. Nutritional evaluation of unprocessed and processed pearl millet indicated that processing treatments contributed significant improvement in nutritional composition. Protein content in Control (unprocessed) pearl millet was 11.20 per cent (Dhanshakti) whereas protein content of processed pearl millet ranged between 10.19 to 11.81 per cent. Total calcium and iron content were maximum in roasted pearl millet. In vitro protein and starch digestibility in processed as well control pearl millet ranged between 53.66 to 74.43 per cent and 21.63 to 44.80 mg maltose/g, respectively. Data revealed that all the developed flours and chapatis were organoleptically acceptable to panelists from I.C College of Home Science and were in the category of ‘liked moderately’ to ‘liked slightly’ on 90th day of storage whereas, the flours developed from unprocessed grain and chapatis developed from unprocessed flours were in the category of ‘neither like nor dislike’ on 90th day of storage. Among all the processing treatments malting showed maximum increase in in vitro digestibility and highest reduction in anti nutrients content in developed flours. In vitro digestibility of flours developed from processed pearl millet was higher than unprocessed grains. Shelf life study indicated that flours developed from processed grains could be stored well upto 90 days. There was a gradual increase in the level of fat acidity and peroxide value and remained in organoleptically acceptable range by the end of storage period. Thus, the processing of pearl millet can enhance its nutritional composition and shelf life.