Development and evaluation of millet based fermented beverages

Abstract

Millets are the small grains belongs to poaceae family and are called as nutri-rich cereals. Millet-based traditional fermented beverages are an integral part of various cultures. These beverages are produced through natural fermentation, involving lactic acid bacteria, yeast, and fungi, which contribute to their unique flavors, textures, and health benefits. The present study aimed to develop fermented beverages from the selected millets. The three millets viz. White Ragi, Foxtail and Sorghum were used for the development of beverages followed by sensory evaluation from panelist through 9-point hedonic scale. Among the developed beverages, Foxtail Millet Fermented Beverage (FMFB) scored highest in all sensory attributes compared to others. The developed beverages were subjected to physcio-chemical, proximate and mineral composition and microbial analysis. All the three products were found to be acidic with 3.9, 4.10 and 4.90 in SFMB (Sorghum Fermented Millet Beverage), FMFB and WRFB (White Ragi Fermented Beverage) respectively. The titrable acidity of the products ranged from 1.60% and 1.80% whereas total suspended solids were ranged from 8.40 to 10.0%. The nutrient composition of the developed products found to have minimum changes in carbohydrate, protein, ash, calcium, iron and magnesium. Result of microbial analysis reported that microbes like E coli, moulds and fungus were absent in the developed beverages. The findings suggest that the development of millet-based fermented beverages presents a promising avenue for creating nutritious, functional, and sustainable alternatives to conventional drinks.