Modification of the bioactivity, digestibility and rheological behaviour of different millets by lactic acid fermentation

Summary Seven different millets, foxtail, kodo, little, finger, browntop, barnyard and pearl, were subjected to solid‐state fermentation by Lactobacillus plantarum and the extent of biomodification in functional, anti‐nutritional, in vitro starch and protein digestibility was studied. Fermentation significantly reduced phytic acid up to 80.84% and increased water absorption index, total phenolic content and antioxidant activity of millets. Pasting properties of millets were significantly affected by fermentation with increased peak and lower setback viscosity. In vitro protein digestibility and resistant starch increased while rapidly digestible starch and glycaemic index decreased upon fermentation. Solid‐state fermentation of millets can effectively lead to their biomodification lowering anti‐nutrients and improving digestibility.