## 1 Introduction  
Collectively, millet encompasses a group of small-seeded annual cereal grains. Most important millet species include the finger, fortail, pearl, and proso types, which are cultivated in different parts of the globe [1, 2, 3]. Millet, aside from its indigenous nature, has been with human for about 7000 years, and still remains indispensable largely within the semi-arid tropic regions of the globe. Millet is also very vital for human consumption, considering the useful calorie source [4, 5]. In Africa as well as Asia, millet is key within the traditional food systems. In the USA, millet is economically important, sold in health food stores, different from the Western Hemisphere where it serves as catch and a forage crop [6]. Among important global cereal crops, millet has reasonable nutritional and medicinal components. For instance, the chemical composition of millet is believed to comprise antioxidants, essential amino acids, dietary fiber, dietary minerals, phytochemicals, polyphenols, vitamin B, as well as its zero gluten content [2; 7; 8; 9]. Besides, millets are able to slowly release their sugars, which as a result, bring about a low glycemic index [10]. Additionally, in vivo studies have demonstrated a millet-based diet with significantly lower blood glucose when compared to other cereals [11; 12; 13]. Further, millets comprise fatty acids, specifically the highly polyunsaturated types, as well as non-starchy polysaccharides [2; 14]. Processing of millets has largely involved two basic food processing methods that include fermentation and malting, both of which deliver a diversity of products. Beverages, whether alcoholic or nonalcoholic, produced from millet appear increasingly prevalent over other (cereal) product types [3]. Fermentation is economically important because, through the microbial action, the process transforms substrates into new products. Biochemical changes during this process result in modification of substrate, and production of volatiles [15; 16; 17]. Activating the enzymes with pH variations, the fermentation process enhances the enzyme performance of amylases, hemicellulases, and proteases [17]. Fermented food production, largely underpinned by either natural or spontaneous (fermentation) processes, requires microorganisms, some of which are undesirable [3] Specifically, the microorganisms involved in the fermentation process of millet include lactic acid bacteria and yeasts [16; 17]. The fermentation process in pearl millet involves noticeable changes in chemical composition, mineral contents, etc. [17; 18]. Such fermentation-led changes also appear beneficial. Fermentation process of cereals is believed to improve the nutritional value [19], reduce anti-nutritional factors such as phytate, which could influence both digestibility and rheology of starch-protein [20], and decrease the solubility of such minerals as calcium, iron, and zinc [21]. Besides, malting of millet remains a traditional practice in Africa, where the malt is employed in alcoholic fermented/lactic acid oriented beverages [22]. Malting can activate proteases that degrade protein, to improve its bioavailability [3], increase the extractability of calcium, iron, and zinc in millets, and reduce its phytic acid [3]. The malting process comprises three main operations, which include (a) soaking; (b) germination; and (c) drying/klining. The modern-day malting process has been met with ample debate among researchers, with different propositions being suggested [3]. Ginger (_Zingiber officinal_) is not only a flowering plant with rhizome, but also a common spice employed by diverse cultures across the globe [23; 24]. Ginger positions itself, as per folk medicine, in the context of diuretic food, tonic, as well as disinfect, based on components like glucosinolate, sterols, and triterpenes [23]. Characteristic and organoleptic properties of ginger is substantiated by volatile oil as well as extractable pungent solvent component.