Impact of starter culture on nutraceutical and functional properties of underutilized millet-legume co-fermented Indian traditional product

Abstract The influence of starter culture on finger millet-horse gram (cereal-legume) co-fermented Indian indigenous food product (dosa) on antioxidant and nutraceutical properties was investigated. Microbial consortium (Lactobacillus plantarum, Enterococcus faecalis and Saccharomyces cerevisiae) was used as starter inoculum. Controlled fermentation (8 h, 5% inoculum) enhanced the total phenolic content 1.5-fold which certainly associated with antioxidant activities. Significant (p