The appropriate solution to the problem of quality variability and microbial stability of traditional non-alcoholic pearl millet fermented beverages (NAPMFB) is the use of starter cultures. However, potential starter cultures need to be tested in the production process. We aimed to identify and purify bioburden lactic acid bacteria from naturally fermented pearl millet slurry (PMS) and assess their effectiveness as cultures for the production of NAPMFB. Following the traditional Kunun-zaki process, the PMS was naturally fermented at 37 °C for 36 h. The pH, total titratable acidity (TTA), lactic acid bacteria (LAB), total viable count (TVC) and the soluble sugar were determined at 3 h interval. The presumptive LAB bacteria were characterized using a scanning electron microscope, biochemical tests and identified using the VITEK 2 Advanced Expert System for microbial identification. The changes in pH and TTA followed a non-linear exponential model with the rate of significant pH decrease of 0.071 h⁻¹, and TTA was inversely proportional to the pH at the rate of 0.042 h⁻¹. The Gompertz model with the mean relative deviation modulus, 0.7% for LAB and 2.01% for TVC explained the variability in microbial growth during fermentation. The LAB increased significantly from 6.97 to 7.68 log cfu/mL being dominated by Leuconostoc, Pediococcus, Streptococcus and Enterococcus with an optimum fermentation time of 18 h at 37 °C and 4.06 pH. L. mesenteroides and P. pentosaceus created an acidic environment while E. gallinarum increased the pH of the pearl millet extract (PME). Innovative NAPMFB was produced through assessment of LAB from PMS to PME fermented with L. mesentoroides (0.05%) and P. pentosaceus (0.025%) for 18 h, thereby reducing the production time from the traditional 24 h.

Non-alcoholic cereal beverages (NACB) are usually produced through uncontrolled fermentation driven by a cocktail of bacteria resulting in final product variability. Hence, to commercialise fermented traditional cereal beverages bioburden microbial cultures are required. This investigation aimed to evaluate the physicochemical, nutritional, and sensory characteristics of NACB produced using pure cultures of Leuconostoc mesenteroides and Pediococcus pentosaceus. Pearl millet extract (PME) pasteurised at 85 °C for 15 min and cooled to 40 °C was inoculated with Leuconostoc mesenteroides and Pediococcus pentosaceus at 0.050% and 0.025% (1:0.5), respectively, and fermented at 37 °C for 18 h, referred to as plain non-alcoholic pearl millet beverage (PNAPMB). Moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced following the same method as PNAPMB but a 4% moringa leaf extract powder was added before hydration of the pearl millet powder. The traditional non-alcoholic pearl millet beverage (TNAPMB) was prepared by mixing water and pearl millet flour (1:1.25; PMF:Water) and hydrated for 3 h at 25 °C. The mixture was divided into ¼ slurry which was mixed with sprouted rice flour (SRF) and ¾ portion that was gelatinised with 1 L of boiling water and cooled to 40 °C. The two portions were mixed and fermented at 37 °C for 18 h, followed by sieving, dilution with water (1:0.5, filtrate:water), and pasteurization for 15 min at 85 °C. The growth of lactic acid bacteria, pH, total titratable acidity (TTA), and sugar in PNAPMB and MSNAPMB were determined at 3 h intervals during fermentation. The final beverages were also analysed for proximate, colour and metabolites. The lactic acid bacteria were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log CFU/mL (pH 4.14) and 3.58 to 8.38 log CFU/mL (pH 3.65) for PNAPMB and MSNAPMB, respectively. The total titratable acidity significantly (p < 0.05) increased from 0.14 to 0.22% and from 0.17 to 0.38% in PNAPMB and MSNAPMB, respectively. The protein, total fat, moisture total sugar, and carbohydrates differed significantly (p < 0.05) among the samples. PNAPMB was preferred by a consumer panel followed by MSNAPMB and TNAPMB. Volatile compounds with beneficial anti-inflammatory and anti-pathogenic properties were identified in the beverages. Innovative fermentation of pearl millet extract using purified bioburden cultures was possible and the added Moringa oleifera leaf powder improved the nutritional quality of the resulting beverage.

Background: Non-alcoholic cereal-based beverages (NACBs) are important to the cultural traditions of sub-Saharan Africa (SSA), as each region uses locally grown cereals to create unique beverages. However, they are often seen as inferior to dairy products due to their lower protein content (1-3%) and lysine levels (0.18-3.38%), compared to dairy, which contains 3-4% protein and 7.50-8.20% lysine, along with the presence of anti-nutrients. Objectives: This review reveals recent advancements in food fortification, supplementation, and processing innovations that enhance the nutritional value of these beverages while addressing sensory characteristics that influence consumer preferences. Methods: An overview literature analysis from the past decade (2015-2024) was conducted on supplementation and fortification techniques, processing methods, and health benefits of NACBs while highlighting their cultural significance and production processes. Additionally, the review highlights these techniques’ potential health, economic, and social advantages. Results: While fortification and supplementation can significantly enhance the nutritional profile of NACBs, they may also alter taste, potentially leading to decreased consumer acceptance. For example, NACB, with 5% of the whole moringa, scored 4.33 versus 7.62 for the control beverages. Conclusions: There is a pressing need for ongoing research to identify effective fortificants and supplements that improve taste without compromising nutritional benefits. Enhancing the sensory appeal of fortified NACBs can address nutrient deficiencies and positively influence public health and economic participation in SSA. Overall, these efforts hold significant promise for improving the health and well-being of populations across the region.

As global trends continue to embrace environmentally friendly, plant-based diets, food systems that are nutrient-dense, climate-resilient, and economically viable in addressing protein–energy malnutrition, micronutrient deficiencies, and food insecurity have increased. Although cereal–legume combinations are widely recognised to be highly nutritious, most studies have focused primarily on enhancing compositional efficiency and have overlooked their interactions with the food matrix and the processing-mediated transformations they undergo. This review combines recent findings examining cereal–legume food matrices as functional systems, with particular emphasis on nutritional complementarity, bioactive interactions, processing-induced modifications, and sensory acceptability. Studies indicate that cereals and legumes provide complementary amino acid profiles, dietary fibre, essential micronutrients, and phytochemicals within these composite matrices that influence digestibility, bioavailability, antioxidant activity, and glycaemic response. Processing methods, including fermentation, germination, roasting, and extrusion, modulate these interactions by releasing bound phenolics, reducing antinutritional factors, and altering starch–protein–phenolic complexes, thereby affecting health functionality and sensory quality. However, inadequately optimised processing can affect nutrient retention and consumer acceptability. Overall, this review emphasises the relevance of integrating food matrix science and processing optimisation for the production of functional, acceptable, and sustainable cereal–legume foods that promote product innovation, public health improvement, and the utilisation of underutilised crops for sustainable food systems.

The rising demand for plant-based, lactose-free functional beverages amid gut health concerns positions finger millet (FM, Eleusine coracana) as a promising substrate. This study assessed sprouting and fermentation inoculum effect: dairy starters (Streptococcus thermophilus and Lactobacillus bulgaricus) or backslopping with commercial Mageu on microbial growth, fermentation dynamics, nutrition, antioxidants, color, and texture of FM beverages. Microbial growth increased modestly over 48 h OD₆₀₀ = 0.169–0.201, peaking in non-sprouted FM with dairy starters (ND) at OD600 = 0.201). ND showed the fastest pH decline (ΔpH = 2.19), while sprouted FM with dairy starters (SD) or backslopping (SB) had controlled acidification. Total titratable acidity increased from 0.14 to 0.66%, with the highest total soluble solids in sprouted substrates (SD = 11.26 °Brix; SB = 10.97 °Brix). Proximate analysis revealed SB had high crude fiber (2.86%) and SD highest protein (4.02%). Sprouted beverages excelled in minerals (SB Ca = 27.00 mg/100 g; SD Ca = 25.75 mg/100 g), while ND or non-sprouted FM fermented spontaneously (NS) had high Fe (4.31%, 2.65%) and K (48.08%, 38.32%). ND showed peak antioxidants: phenolics 10.54 µg/mL, DPPH 87.80%, FRAP 21.24 µM Fe²⁺/g, ABTS 79.09%. Sprouted beverages displayed distinct color (L* = 37.67–39.65, C* = 25.94–27.03) versus commercial Mageu (L* = 57.89, C* = 14.50) and favorable texture (firmness 12.78–13.40 g, secondary peak force ~−7.2 g). Controlled fermentation of sprouted FM yields nutrient-dense, antioxidant-rich, vegetarian beverages with superior attributes, affirming its functional potential.