Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications

Abstract

Fermented millet beverages are gaining attention as a sustainable and nutritious alternative to traditional functional foods, combining the nutritional benefits of millets with the transformative effects of fermentation. This review explores the microbial dynamics, biochemical changes, and health benefits of these beverages. Fermentation boosts nutrient bioavailability, reduces anti-nutritional factors, and produces bioactive compounds like antioxidants and probiotics that support gut health, metabolism, and immunity. It also enhances the synthesis of vitamins, minerals, and peptides, offering potential benefits for managing chronic conditions. Key factors such as temperature, pH, oxygen levels, and substrate composition influence fermentation, with specific microorganisms enhancing both nutritional and sensory qualities. These beverages align with sustainability goals, as millets thrive in resource-limited environments, and their gluten-free nature caters to dietary needs, including those with celiac disease. The review highlights the cultural significance of millet beverages while advocating for their integration into modern health markets and commercial viability • Fermented millet beverages boost nutrition by enhancing vitamins, minerals, probiotics. • Fermentation improves millet's digestibility, reduces anti-nutrients, adds bioactives. • Millet fermentation uses microbes to create gut health and cognitive-promoting drinks. • Advances in microbial ecology and strain improvement support innovative millet products. • Fermented millet beverages offer dietary diversity, sustainability, and functional innovation.

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