Effect of Different Treatments on Chemical Components of Fermented Probiotic Millet Dried Mix

Abstract

Aims: The purpose of this study was to develop fermented probiotic millet dried mix by incorporating a probiotic Lactobacillus acidophilus and to ascertain how different processes used in the product's development affected its chemical components. Study Design: Fermented probiotic millet dried mix was developed by fermentation of germinated finger millet flour and Reconstituted Skim Milk (RSM) with L. acidophilus. The impact of various treatments on moisture, crude protein, crude fiber, total ash, alcoholic acidity and phytate content were investigated. Place and Duration of Study: Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, Karnataka, India between June 2023 and April 2024. Methodology: Moisture, crude protein, crude fiber, total ash, alcoholic acidity and phytate content were examined after various treatments such as soaking, germination, autoclaving, fermentation and drying of millet dried mix. Results: At 10% L. acidophilus inoculum level and a 1:1.5 millet to RSM ratio, a maximum viability of 9.52 log10 cfu/g was reported after 30 h of fermentation. After freeze drying of fermented probiotic millet mix with 2% Skim Milk Powder (SMP) as a cryoprotective agent, viability was retained to 9.50 log10 cfu/g. The optimized fermented probiotic millet dried mix had 4.76% moisture, 11.94% crude protein, 6.50% crude fiber, 4.74% total ash, 1.90% alcoholic acidity and 1.73 mol/kg of phytate. Conclusion: The resultant fermented probiotic millet dried mix was rich in nutrients and the probiotic L. acidophilus helps to improve gut health. Thus, the product had combined therapeutic and nutritional benefits of probiotics with millet.