The effect of lactic acid bacteria and yeast interaction on the quality of pearl millet (PM) sourdough bread was investigated. Lactobacillus plantarum (A), Pediococcus pentosaceus (B), Lactobacillus pentosus (C), Saccharomyces cerevisiae (D) and Candida milleri (E) cultures were used singly and in combinations in sourdough fermentation. The proximate, physical and sensory properties of bread were evaluated using standard methods. The protein content ranged from 13.07% - 14.32%, ash (1.77% - 1.99%), fat (8.01% - 9.32%), crude fibre (0.77% - 1.25%), moisture (21.08% - 22.65%), carbohydrate (51.28%- 54.23%), loaf weight (75.28 g-108.32 g), loaf volume (89 cm3 – 130 cm3) and specific volume (1.0 cm3/g - 1.26 cm3/g). PMABE (Pearl Millet + Lb. plantarum + Lb. pentosus + C. milleri) was scored acceptable. The crude protein, fat, ash, fibre content and specific volume differed depending on the type of starters used in the development of sourdough bread. The use of co-cultures as starters could improves the physicochemical quality and acceptability of sourdough bread. Saccharomyces cerevisiae have been implicated in dough development, however, this study have shown that Candida milleri could also be a substitute in dough development in the pastry industry.
