Integrating omics and sensory in fermented non-alcoholic finger millet beverages: a review

Abstract

Finger millet (Eleusine coracana), a nutrient-dense, drought-tolerant cereal, holds vast potential for non-alcoholic beverages in sub-Saharan Africa and South Asia. Despite its high calcium, fiber, and micronutrient content, its large-scale beverage application remains limited due to variability in spontaneous fermentation, safety concerns, fragmented research linking microbial ecology with sensory optimization, and industrial preference for maize-based systems. This review synthesizes current knowledge on finger millet nutrition, traditional and modern fermentation processes, sensory attributes, and emerging omics technologies to improve fermentation outcomes. Traditional spontaneous fermentation produces distinctive flavors but inconsistent and poses safety risks, whereas controlled fermentation enhances safety and reproducibility but may compromise traditional sensory qualities. Omics technologies provide opportunities to link microbial metabolism with sensory traits and guide standardized fermentation systems. A conceptual validation framework integrating baseline metabolite characterization, trait definition, multi-omics starter validation, and translational feasibility is proposed to support scalable, culturally relevant, and nutritionally enhanced finger millet beverages.