Physico- Chemical and Functional Parameters of Fermented Little Millet (Panicum Sumantrense) Flour

Millets are common grains consumed at households’ level and processing is done at traditionally and industrially. Fermentation is a traditional food processing method that causes degradation of grain components, especially starch and soluble sugars. Fermentation was carried out for little millet flour at 30°C for 24 hr to analyze the different parameters. The pH decreases (14.6%) while titratable acidity increases (91.5%) after fermentation. There was a 57% decrease in bulk density and 37.7% decrease in tapped density also after fermentation. Fermentation leads to decrease in water absorption index by 8%, water solubility index by 33% and hydrophilic- lipophilic index by 11%. There was a decrease in moisture (8.71%) and ash (9.8%) after fermentation in little millet flour. The protein content increases by 23.8% after fermentation of little millet flour. After fermentation, the fat and crude fiber content of little millet flour decreases with 9.6% and 19%. Carbohydrate and energy were increased by only 1.49% and 2.29% after fermentation in little millet flour.