Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product

• Published in: Food Chemistry: X Vol. 22; p. 101483
• Main Authors: Samtiya, Mrinal, Badgujar, Prarabdh C., Chandratre, Gauri A., Aluko, Rotimi E., Kumar, Ashwani, Bhushan, Bharat, Dhewa, Tejpal
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.06.2024; Elsevier
• Subjects: Bioavailability; Biofortified pearl millet; Fermented food; Lactic acid bacteria; Micronutrients; Nutritional attributes; Probiotics; Probiotics; Micronutrients; Lactic acid bacteria; Fermented food; Biofortified pearl millet; Bioavailability; Nutritional attributes
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101483

The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno-functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (either alone or in combination) of Limosilactobacillus fermentum MS005 (LF) and Lactobacillus rhamnosus GG 347 (LGG). To optimize fermentation time, time intervals 8, 16, and 24 h were explored, while the temperature was kept 37 °C. Results of protein digestibility showed that LF (16 h) and LGG (24 h) fermented samples had significantly higher (P < 0.05) protein digestibility of 90.75 ± 1.6% and 93.76 ± 3.4%, respectively, than that of control (62.60 ± 2.6%). Further, 16 h fermentation with LF showed enhanced iron (39%) and zinc (14%) bioavailability. The results suggested that LF with 16 h fermentation is most suitable for making millet-based fermented products with superior techno-functional attributes and micronutrient bioavailability. •Fermented milk/millet product had higher protein digestibility than unfermented.•Fermented milk/millet product had enhanced iron bioavailability than unfermented.•Fermentation with Lactobacillus rhamnosus led to higher levels of total polyphenols.•Fermentation with Limosilactobacillus fermentum produced most reductions in tannin.•Fermentation with both bacteria yielded a product with strongest DPPH scavenging.