Comparative study of prebiotic and probiotic potentiality of millets

Author(s)	Ms. Bhagyashree Ajaykumar Debnath, Dr. Maninder Kaur Dhaliwal
Country	India
Abstract	This study investigates the prebiotic and probiotic potential of four nutritionally rich millets—finger millet, sorghum, foxtail millet, and barnyard millet—through microbial isolation, biochemical characterization, and controlled fermentation. Lactic acid bacteria were isolated using MRS-based culturing and identified through phenotypic, biochemical, and 16S rRNA analyses. Fermentation kinetics were evaluated using pH shifts as indicators of acidification and microbial activity. Finger millet demonstrated the most stable pH profile and highest compatibility with probiotic strains, followed by sorghum, while barnyard millet showed excessive acidification. The findings highlight finger millet as a promising substrate for functional food development, supporting both probiotic viability and prebiotic fermentability. This work underscores the potential of millet-based formulations in gut health modulation and future functional beverage innovation.
Keywords	finger millet,sorgum millet prebiotic and probiotics evaluation
Published In	Volume 8, Issue 1, January-February 2026
Published On	2026-01-15
DOI	https://doi.org/10.36948/ijfmr.2026.v08i01.66732

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