The finger millet (Eleusine coracana L.) flour was subjected to lactic acid fermentation using two strains of Lactobacillus, that is, with Lactobacillus brevis (BF) and Lactobacillus plantarum (PF), with yeast (Saccharomyces cerevisiae L.) (YF), and with yeast + ammonium sulfate used as fermentation activator (YAF) and combined treatment of yeast and L. brevis (CF) at an interval of 12, 24, and 36 h. The samples after drying were evaluated for their nutritional, anti-nutritional, minerals, and bioactive components. The total phenolic contents enhanced significantly (P ≤ 0.05) during all fermentation treatments but the highest values were observed after PF treatment. Similarly, there was a significant (P ≤ 0.05) enhancement in the antioxidant activity during all fermentation treatments, and the highest activity was observed during YAF treatment. Fermentation significantly (P ≤ 0.05) enhanced the crude proteins content but decreased the crude fiber and fat contents. A significant (P ≤ 0.05) increase in mineral content such as Cu, Fe, Mn, and Zn was observed after all fermentation treatments. Anti-nutrients such as phytic acid and tannins were reduced significantly (P ≤ 0.05) and the greatest reductions were observed during treatment with L. brevis (BF). Similarly, the tannin contents get reduced significantly (P ≤ 0.05) during all fermentation treatments. The present study, therefore, shows that fermentation could be the most effective method for improving the nutritional and bioactive components, as well as the antioxidant capacity of finger millet flour with a significant reduction in anti-nutritional components.
Key words: Antinutrients, Antioxidant activity, Bioactive compounds, Fermentation, Lactobacillus brevis, Lactobacillus plantarum
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