Abstract: A formulation and process providing a method producing millet-based flour that binds together when combined with water, comprising: mixing finger millet flour and chickpea flour in approximately a 70 to 30 ratio w/w; matching the particle size of said millet flour and said chickpea flour by sieving through 60 mesh, adding sugar to said millet flour and chickpea flour in the range of 0.01% to 3% and preferably between 1.9% to 2.1% (of 100% of flour) to mask bitterness in the flavor of said millet; adding 10% to 20% starch from a gluten free source (rice, potato, tapioca) and preferably 15% (of 100% flour) of gelatinized starch to facilitate binding together of said millet flour and said chickpea flour when mixed with said water to form a dough and the dough kneaded.

Abstract: A process providing a method for production of probiotic functional food products from plant substrates, the method comprising: activation of probiotic bacteria in an agar-agar formulation; formulation of water active plant substrates; culturing and incubation of water active plant substrates with activated probiotic bacteria; cooling and refrigeration.