Formulation and Evaluation of Foxtail Millet Composite Mix for Probiotication

摘要

In the present study composite mix was developed for preparation of non-dairy based probiotic product using foxtail millet and other ingredients. Foxtail millet composite mix was developed by incorporating foxtail millet flour at 40, 50, 60 and 70 percent level and subjected to sensory evaluation. The best accepted variation was taken and analyzed for its physico-functional, colour, macronutrients and micronutrient composition using standard protocol. The results from the analysis of macronutrientssuch as moisture, protein, fat, crude fibre, carbohydrate, energy and ash of developed composite mix were 5.75 g, 19.53 g, 5.95 g, 3.45 g, 65.28 g, 392.79 Kcal and 3.53 g/100g, respectively. Colour analysis depicted the better lightness (L*) and slight green colour (a*) in the acceptable range. Later the best accepted composite mix variation was processed and inoculated with Lactobacillus acidophilus and incubated at 37°C for 24-72 hrs. After 72 hrs of fermentation the samples were decimally diluted inprepared dilution series. Dilutions were plated on MRS agar for Lactobacillus acidophilus and incubated at 37°C for 24 hrs. Populations in colony forming units (CFU / ml) were counted. Lactobacillus acidophilus was found capable of multiplying in foxtail millet composite mix at different inoculum level with CFU / ml ranging from 2.85 x 10~8 to 3.21 x 10~8. Hence, it could be concluded that foxtail millet composite mix can be best suitable substrate for development of non-dairy based probiotic productwith good quality protein.