Fermented millets as next-generation functional foods: insights into microbiota modulation and gastrointestinal health

Abstract

Millets are nutrient-rich, climate-resilient grains widely consumed in developing nations. Fermentation enhances their nutritional and functional properties, offering potential benefits for gut health. This review examines the impact of fermented millet products on gut microbiota composition, digestive health, and their functional bioactivity. An extensive literature review was conducted, analysing traditional and modern fermented millet products, associated microbial consortia, biochemical changes during fermentation, and their health implications, especially in relation to gut flora and metabolic regulation. Fermentation significantly enhances the nutritional quality of millets by improving the bioavailability of minerals, reducing antinutritional factors, and enriching bioactive compounds, including polyphenols and dietary fibre. Lactic acid bacteria and yeasts in fermented products enhance protein digestibility, short-chain fatty acids (SCFA) production, and gut microbial diversity. These changes contribute to immune modulation, anti-inflammatory responses, and mitigation of gut dysbiosis. Numerous traditional fermented millet foods, such as Koko, Fura, and Dosa, enriched with probiotics, show health-promoting potential. Modern innovations focus on developing shelf-stable, functional millet-based products. Fermented millet products offer a promising, sustainable dietary strategy to enhance gut health and prevent chronic diseases. Their integration into functional foods can support global nutrition and combat food insecurity.