Research Projects

Researchers are exploring functional fermented foods, including millet-based ones, to improve gut health and reduce non-communicable diseases risk. Fermenting these foods with elite Lactobacillus sp. reduces their anti-nutritional properties, enhances immunity, and improves texture and viscosity. The project aims to develop a spicy yoghurt-like fermented beverage from millets, and probioticate traditional millet porridge using retort processing for improved stability. The project also explores the potential of microgreens from millets as super foods, assessing their bioavailability, functionality, and effect on gut microbiota.