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Fermented Millet Technology and Products

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Millets and Millet Technology

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Abstract

Millets are small pack of grains with several health benefits and dense nutrients including protein, essential fatty acids, dietary fiber, B-vitamins, and minerals. However, its utilization is still limited to the local consumers due to the lack of convenience food products. Processing technology, such as fermentation, is being used to prepare traditional millet products in Asian and African countries. For millet fermentation, specifically two types of fermentation are used, i.e., lactic acid bacteria fermentation and yeast fermentation that can be spontaneous or nonspontaneous. Fermentation technology is known to improve the nutritional quality of food products though it has some limitations such as contamination with toxic microorganisms, etc. Therefore, the intervention of innovative approaches with the fermentation can make it a safer and better technology. This chapter discusses the effect of the fermentation technology on nutritional composition of the millets, current developments in fermented millet-based products, and the technological advancements explored in the millet fermentation technology.

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Authors and Affiliations

  1. Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, India

    Jyoti Semwal, Mohammad Hassan Kamani & M. S. Meera

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  1. Jyoti Semwal
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  2. Mohammad Hassan Kamani
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  3. M. S. Meera
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Correspondence to M. S. Meera .

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Editors and Affiliations

  1. Directorate of Education, Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India

    Anil Kumar

  2. ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India

    Manoj Kumar Tripathi

  3. Division of Crop Improvement, ICAR-Vivekananda Institute of Hill Agriculture, Almora, Uttarakhand, India

    Dinesh Joshi

  4. Department of Genetics & Plant Breeding, Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India

    Vishnu Kumar

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Semwal, J., Kamani, M.H., Meera, M.S. (2021). Fermented Millet Technology and Products. In: Kumar, A., Tripathi, M.K., Joshi, D., Kumar, V. (eds) Millets and Millet Technology. Springer, Singapore. https://doi.org/10.1007/978-981-16-0676-2_12

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