Abstract
Single as well as mixed culture fermentations of pearl millet with yeasts ( Saccharomyces cerevisiae or Saccharomyces diastaticus) and lactobacilli ( Lactobacillus brevis or Lactobacillus fermentum) significantly increased the total soluble sugars, reducing and non-reducing sugar content, with a simultaneous decrease in the starch content, of pearl millet flour. S. diastaticus and/or its combination with the lactobacilli hydrolysed the starch content to the maximum and, therefore, resulted in higher concentrations of total soluble, reducing and non-reducing sugars when compared to those of unfermented millet flour.
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