*Indian Traditional Fermented Foods: The Role of Lactic Acid Bacteria DOI: http://dx.doi.org/10.5772/intechopen.110741*

phosphorus [124]. Consumption of such fermented foods may help to improve prevailing mineral deficiencies due to their limited bioavailability of such coarse grains [125– 128]. The effect of processing parameters such as dehulling, cooking, and fermentation on the antioxidants present in pearl millets during the preparation of *rabadi* revealed that cooking and fermentation result in improved flavonoids [129]. Furthermore, using germinated pearl millet grains, the optimization of *rabadi* preparation was performed by response surface methodology. The most acceptable product is prepared with 5.3% flour and 72% water based on the type of curd (**Figure 10**) [11, 130].
