Chapter 9 - Intervention of fermentation in preservation and nutritional enhancement of common millets

Abstract

This study aimed to investigate the influence of lactic acid bacteria (LAB) fermentation on different millets and to determine total polyphenolic content, antioxidant, and antibacterial properties. LAB cultures were isolated from homemade cured using MRS agar and then it was used for fermentation of selected different millet substrates. The total polyphenolics content and DPPH radical scavenging abilities of raw and fermented millet substrates were estimated by ultraviolet/visible spectrophotometric methods. Quantitative analysis showed that fermented millets have a higher amount of free phenolics and flavonoid components. Moreover, antinutritional values of millets fermented by LAB show a reduced level of tannin content compared to raw millets. The influences of LAB on millet fermentation were identified by Fourier-transform infrared analysis and it provided a clear idea about LAB activity during the fermentation of millet substrate. These biological substances significantly play a vital role to increase the shelf life of fermented millets. Based on the findings, LAB fermented millets were comparatively effective in total polyphenolics content with the lowest antinutritional values, antioxidant, and antibacterial properties and might be promising values for application in food products and preservation.