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The effect of fermentation using endogenous grain microflora at 30 °C on the primary nutrients in finger millet (Eleusine coracana) is reported. The fermentation decreases the starch and long-chain fatty acid content. The pH drops by 2.1 units, leading to an increase of about 6.5 and 3.7 times in lactic and acetic acid contents, respectively. These are the major organic acids produced during fermentation. The total fat content decreased by about 42.9%, which favorably agrees with total loss in long-chain fatty acid content. The total microbial flora increased rapidly during the first 24 h of fermentation. Controlled fermentation using a mixed-culture inoculum taken from 18 and 48 h fermented millet decreased the fermentation time markedly as measured in terms of pH and titratable acidity. Keywords: Finger millet; Eleucine coracana; natural fermentation; primary nutrients; biochemical changes; carbohydrates; fatty acids

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