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Cereals and millets are superior in nutritional quality compared to other fermentable substrates, because these plentiful resources contain some of the necessary minerals, vitamins, sterols, growth factors and dietary fibre, thereby fulfilling the essential nutrient needs of mankind (Chavan and Kadam, 1989). Millets are rich in antioxidants much higher than other major cereal crops so they are used as nutraceuticals (Balasubramanian, 2013). Millets are major food component in various traditional foods and drinks such as bread and porridges, and is also a major source of proteins and carbohydrate, as well as other essential phytonutrients (Habiyaremye et al., 2017).

Studies on Sensory Properties of Dahi Blended with Biofortified Bajra Flour