AbstractPlant-based, low-glycaemic, gluten free, and nutrient-dense food alternatives are preferable over traditional staple food products. For this purpose traditional millet grains and the technique of fermentation seems to be the best alternative, which not only provide food products of high nutritional quality, but they also support digestive system. Fermented millets offer nutritional benefits by providing nutritious food. During present study, sushi rolls were prepared by fermenting millets and substituting them with rice, foxtail, sorghum, and ragi millets along with. pickled vegetables. The nutritional changes in fermented millets were assessed. Fermentation increased availability of essential nutrients like iron, calcium, vitamins, and amino acids.
Sharma et al. (Wed,) studied this question.