Potentials Oflactobacillus Plantarumandpichia Kudriavzeviiin Co-Fermentation Of Sourdough From Millet

The use of millet in the production of gluten-free sourdough has significant benefits such as its suitability for individuals with gluten sensitivity. Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation.Lactobacillus plantarumMLd27 andPichia kudriavzeviiMYd23 were selected, used individually and mixed starter cultures to produce sourdough. The specific volume (3.07 +/- 0.06 cm(3) g(-1)) of the bread made with unmalted flour andPichia kudriavzeviiMYd23 was significantly higher (P < 0.05) compared to all the other samples. The protein, ash and fibre contents of the bread samples ranged from 10.1 to 11.4, 2.2 to 4.5 and 1.45 to 1.74 g/100 g, respectively. The sourdough bread samples were generally acceptable, while spontaneously fermented bread from malted flour showed the significantly highest (P < 0.05) overall acceptability of (7.90). The production of gluten-free millet sourdough bread can aid in food security.