Synbiotic fermented barnyard millet drink: Exploring its nutritional profile, sensory attributes, and bioactive health potentials

• This plant-based functional beverage addresses nutritional deficiencies. • Eight fermented drinks were developed using L. rhamnosus and S. cerevisiae . • Spirulina sp ., can be incorporated as a microbial fortificant in health drinks. • GC–MS analysis revealed rich bioactives present in these fermented drinks. The global market for functional beverages made from plant-based or non-dairy milk is rapidly growing. In developing tropical countries, plant-based food resources are insufficient to meet the protein needs of humans and animals. Millets, particularly barnyard millet, offer significant nutritional benefits due to their drought and pest resistance, high energy yield, and rich content of fiber, protein, iron, and zinc. This study developed eight health drink samples using barnyard millet and Spirulina sp., fermented with Lactobacillus rhamnosus and Saccharomyces cerevisiae . The protein content of bacterial fermented samples ranged from 1.39 % to 4.61 %, and yeast fermented samples from 2.52 % to 4.09 %. Carbohydrate content ranged from 5 % to 14.8 %, suitable for diabetics. The energy value ranked as LRFFD > LRFUFD > SCFFD > SCFUFD > SCFSP > LRFSP > LRFM > SCFM. Bacterial fermented samples had viscosities from 37.55 to 49.49 Pa.s., and fungal fermented samples from 37.55 to 49.59 Pa.s. GC–MS analysis identified oleic acid, which lowers cholesterol and reduces inflammation, and hexadecenoic acid, beneficial in managing Alzheimer's disease. Probiotics in the drinks support gastrointestinal health. Sensory evaluation showed that the LRFFD and SCFFD drinks had a good taste due to the incorporation of flavour.