Fermented millets: Enhancing nutrition, gut health, and sustainable food systems

Abstract

Fermented millets present a promising avenue for enhancing nutrition, gut health, and sustainable food systems. Millets are nutrient-dense, climate-resilient crops that require minimal inputs and offer significant potential for addressing malnutrition and environmental challenges. Fermentation enhances the nutritional profile of millets by reducing antinutrients, improving mineral bioavailability, and increasing functional metabolites such as short-chain fatty acids, B-vitamins, and bioactive peptides. Fermented millets modulate gut microbiota, promoting beneficial bacteria like Faecalibacterium, Bifidobacterium, and Lactobacillus while reducing pathogens. They also generate bioactive compounds that improve insulin sensitivity, glucose control, and protect against metabolic disorders. Fermented millet-based beverages provide a sustainable, plant-based alternative to dairy probiotics, suitable for diverse dietary needs. Millet cultivation aligns with Sustainable Development Goals by supporting food security, nutrition, and environmental sustainability. However, challenges in sensory quality, shelf life, and consumer acceptance need to be addressed through research and product innovation. Future prospects include the development of synbiotic millet products, application of omics technologies for process optimization, and integration into public health nutrition programs. This review synthesizes current evidence on the nutritional, functional, and therapeutic potential of fermented millets, emphasizing their role in gut health, metabolic regulation, and sustainable food systems.