Solid State Fermentation of Millet for The Preparation of Porridge

Millets, which are consumed most popularly by the rural and tribal populations in South India, is a rich source of nutrients. Millet Porridge (Koozhu) is a popular South Indian traditional food made from locally available millet grains. The study was undertaken to investigate microbial succession and changes occurring during natural and induced fermentation of three different millet grains viz., Finger millet (Eleucine corocana), Pearl millet (Pennisitum typhoides) and Sorghum (Sorghum bicolor). Fermentation is allowed for 24 h and samples were analyzed for microbial, nutritional and rheological changes. The fermentation was carried out in three different ways as natural fermentation, curd inoculated fermentation and fermentation by addition of boiled rice water. In all samples, Lactic acid bacteria (LAB) and total bacterial counts were found to increase throughout fermentation. Protein content was found to increase after fermentation. It varies for each type of inoculum added. Ash percentage which represents the mineral content of the product also determined for various proportion of porridge. This study identified dominant characteristics of fermentation which can be used to enhance the product quality and a good source of probiotic supplement.