The present invention is directed to a food composition comprising a fermented starch in amount of up to 15 wt% and 0.1 to 10 wt% of a fermenting organism. The food composition provides health benefits and has desirable organoleptic properties. The invention is also directed to a method of producing such food composition. The method comprises the steps of mixing a starch or starch containing food ingredient with water or a water containing fluid in a ratio of 1/99 to 15/85, heating the mix of water or water-containing fluid and starch or starch containing food ingredient, cooling down the heated mix to a temperature suitable for fermenting, inoculating the cooled down mix with a fermenting organism, fermenting the heated starch containing food ingredient.
