Nutritional composition and functional properties of a fermented product (KOOZH): A review.

Koozh is a cereal‐based fermented food product made from finger millet (Eleucine corocana) which is a neglected cereal and has a promising potential for health promotions. It is produced both traditionally and modernly using millet grain and is offered in both drinks and porridge. Lactic acid bacteria (LAB) dominate Koozh's microbial composition. Koozh is a famous street snack in many areas of the world and is the most commonly consumed healthy meal during specific events. Koozh contains bioactive components, including p‐Coumaric and ascorbic acid, which have several nutraceutical benefits such as anti‐allergenicity, anti‐inflammatory, anti‐microbial, antioxidant activity, anti‐carcinogenicity, and anti‐diabetic activity. Additionally, Koozh is also used against various disorders like hypercholesterolemia, intermittent claudication, benign prostatic hyperplasia, and cardiovascular diseases. In the nutshell, there is adequate evidence in favor of the medicinal significance of Koozh but needs further scientific interest to explore its health endorsing aspects for strengthening the claims. Furthermore, the production technology, brief history, nutritional composition, and functional properties of Koozh are also in the limelight of the current review article. Novelty impact statement: Food security is under threat due to the growing population of emerging nations, climate change, and diminishing resources. As a result, in the future, we will not only need to manufacture more, and also efficient agriculture in order to survive on our planet. Traditionally, humans have used fermentation to preserve food, but they are unintentionally producing more nutritious and healthier food, which can help with a variety of health issues. Koozh contains bioactive components, including p‐Coumaric and ascorbic acid, which have several nutraceutical benefits such as anti‐allergenicity, anti‐inflammatory, anti‐microbial, antioxidant activity, anti‐carcinogenicity, and anti‐diabetic activity, which makes it novel. [ABSTRACT FROM AUTHOR]