<![CDATA[Abstract. Hotong (Setaria italica) has promising potential as a functional food ingredient, but its native flour requires technological enhancement for broader utilization. This study evaluated the effects of solid-state fermentation using Lactobacillus plantarum, Saccharomyces cerevisiae, and their combination for 24, 48, and 72 h on the physicochemical and functional properties of hotong flour. Fermentation significantly improved flour characteristics, with outcomes strongly influenced by microbial type and duration. L. plantarum at 72 h produced flour with the highest water-holding capacity and brightness, indicating suitability for products requiring high water-holding capacity and light color. In contrast, S. cerevisiae and mixed cultures enhanced antioxidant activity, while short-term L. plantarum fermentation better preserved phenolic content. These findings demonstrate that targeted fermentation conditions can be strategically selected to produce hotong flour with characteristics optimized for specific food applications, supporting its potential development as a versatile functional ingredient.]]>
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