This study presents influence of millet flour blend on chemical, functional, nutritional quality and sensory evaluation of noodles prepared from pearl millet flour and fermented flour. In the present investigation development of nutrient rich noodles through fermentation at different time (24 hrs, 48 hrs, 72 hrs). Fermented noodles at 72 hours of fermentation got good results as compare to nonfermented noodles. Results revealed that among all the fermented noodles 72 hours noodle got good result in both the varieties. In fermented noodles moisture, protein content, fat and fibre content increased with increase in fermentation time and carbohydrate decreases with increase in fermentation time. overall sensory evaluation of developed noodle and fermented noodles flour was in the range of highly acceptable at 72 hrs of fermentation.