Comparative Analysis of the Effects of Fermentation on Prebiotic Activity and Sensory Attributes of Barley (hordeum Vulgare) and Millet (pennisetum Glaucum) Products.

Fermentation plays a significant role in enhancing the nutritional and sensory properties of cereal based foods. This study examines the comparative effect of fermentation on the prebiotic activity and sensory attributes of barley (Hordeum vulgare) and millet (Pennisetum glaucum). The research investigates how fermentation influences the growth of Lactobacillus plantarum, a beneficial gut bacterium, and assesses the sensory attributes of fermented based products. Fermentation was carried out under controlled conditions, and prebiotic activity was evaluated using optical density (OD600) measurements to calculate the growth rate, colony-forming unit (CFU) counts, and prebiotic activity scores (PAS). Sensory evaluation was conducted using a nine-point hedonic scale with untrained panelists. The results showed that fermentation significantly enhanced prebiotic activity of both grains, with millet demonstrating higher prebiotic activity (PAS = 1.03) than barley (PAS = 1.02). The CFU/mL values also indicated higher bacterial growth in millet compared to barley. Sensory evaluation revealed that while both grains were generally accepted, fermented barley received higher preference scores, particularly for taste and overall acceptability. These findings suggest that millet and barley can serve as functional food ingredients for improving gut health, with potential for developing fermented products tailored to consumer preferences. Further research is recommended to optimize fermentation conditions and improve the sensory appeal of millet-based products.