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This chapter critically reviews recent advancements in fermentation technologies that have enabled the transition of millets from conventional dietary staples to high-value functional food ingredients. Building upon traditional fermentation practices prevalent in Africa and Asia, it elucidates how controlled fermentation strategies can be leveraged to enhance the nutritional profile, bioavailability, and techno-functional properties of millets, thereby facilitating the development of prebiotic, probiotic, and synbiotic-enriched products. Special emphasis is given on emerging synbiotic formulations that integrate selected probiotic microorganisms with the intrinsic prebiotic constituents of millets, leading to improved gut health, immunomodulatory effects, and potential mitigation of chronic disease risk. The chapter further addresses practical and industrial applications, including the development of non-dairy probiotic alternatives for lactose-intolerant populations and climate-resilient functional foods to support global nutritional security and sustainability.

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Advances in Fermentation Technology for Millet: Development of Prebiotics, Probiotics, and Synbiotics

  • 章节

  • 发表日期：

    2026年

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  • S. Dhivya,
  • Jobil J. Arackal,
  • S. Tharani,
  • T. Manonmani,
  • Ann Justin Kappen,
  • Deepa Rajeev

摘要

This chapter critically reviews recent advancements in fermentation technologies that have enabled the transition of millets from conventional dietary staples to high-value functional food ingredients. Building upon traditional fermentation practices prevalent in Africa and Asia, it elucidates how controlled fermentation strategies can be leveraged to enhance the nutritional profile, bioavailability, and techno-functional properties of millets, thereby facilitating the development of prebiotic, probiotic, and synbiotic-enriched products. Special emphasis is given on emerging synbiotic formulations that integrate selected probiotic microorganisms with the intrinsic prebiotic constituents of millets, leading to improved gut health, immunomodulatory effects, and potential mitigation of chronic disease risk. The chapter further addresses practical and industrial applications, including the development of non-dairy probiotic alternatives for lactose-intolerant populations and climate-resilient functional foods to support global nutritional security and sustainability.