Abstract: The optimum fermentation technological factors were studied on foxtail millet beverage by Orthogonal of Regression Design.The results were the starting sugar concentration 12% ,fermented at 37℃ for 60h using 2.5% inoculum. We also compared the changes of nutritive compositions between fermented and nonfermented millet. The results showed that the nutritive value increased obviously by the lactic acid fermentation.

Key words: Foxtail millet Lactic acid fermentation Orthogonal of regression design