Abstract:
The objective of this study was to determine the effect of spontaneous fermentation on proximate
composition, physicochemical and microbial characteristics of sprouted millet-acha blends with the aim
of producing fermented flour blends for traditional beverage. Pearl millet and acha grains were sprouted,
milled and blended into different ratios. The blends were mixed with water, fermented for 72 h and dried
in an air-oven. Proximate composition, pH, titratable acidity and microbial profile were determined using
suitable methods. Moisture contents ranged from 5.60 to 5.94% and 10.44 to 13.33% for unfermented and
fermented flour blends, respectively. Increase in pearl millet proportions significantly decreased (p ≤
0.05) crude fat, ash, fibre and protein contents of the blends. In contrast, carbohydrate contents
increased with increase in pearl millet proportion. Fermentation decreased significantly (p ≤ 0.05) the fat,
fibre and carbohydrate contents of the flour blends; whereas ash and protein contents were significantly
increased (p ≤ 0.05) with fermentation. pH values decreased with simultaneous increase in titratable
acidity during fermentation. A total of 13 bacteria were isolated during fermentation, namely,
Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus leichmonnii,
Lactobacillus cellobiosus, Lactobacillus casei, Pediococcus sp., Streptococcus thermophilus,
Micrococcus luteus, Bacillus subtillis, Pseudomonas aeruginosa, Staphylococcus aureus and Proteus
vulgaris. Fermentation has a potential to improve protein and mineral contents of pearl millet-acha flour
blends for beverage preparation.
