DEVELOPMENT AND SENSORY CHARACTERIZATION OF FINGER MILLET PROBIOTIC BEVERAGE
Main Article Content
Keywords
Finger millet, functional food, kefir grains, probiotic
Abstract
Fermented millets have been included in traditional fermented foods across various cultures worldwide. Kefir is a different fermented product that is worth highlighting because it has special sensory, nutritional, and medicinal qualities as well as microbial activity. The aim of the present study was to develop a functional probiotic beverage from finger millet using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Three variations consisting of 5%, 10%, and 15% (w/w) finger millet powder were inoculated with 2% kefir grains and incubated at 25 ℃ for 4 hours. Sensory analysis was performed with 30 untrained panellists using a 9-point scale hedonic in the acceptance tests. The one- way ANOVA test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The samples prepared showed good acceptance by the panellists, and the sample T2 had the highest scores in the acceptance test. Additional research is required to examine the microbial viability, nutritional content, and shelf life of the low-fat version of the product. Furthermore, efforts should be made to enhance its acceptability.
References
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3. Ayub, M., Castro-Alba, V., & Lazarte, C. E. (2021). Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content. Journal of Functional Foods, 87, 104831.
4. Begum, P. S., Madhavi, G., Rajagopal, S., Viswanath, B., Razak, M. A., & Venkataratnamma, V. (2017). Probiotics as functional foods: potential effects on human health and its impact on neurological diseases. International Journal of Nutrition, Pharmacology, Neurological Diseases, 7(2), 23-33.
5. Budhwar, S., Sethi, K., & Chakraborty, M. (2020). Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains. Food Production, Processing and Nutrition, 2, 1-17.
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7. Chaudhary, J. K., & Mudgal, S. (2020). Antidiabetic and hypolipidemic action of finger millet (Eleusine coracana)-enriched probiotic fermented milk: An in vivo rat study. Food technology and biotechnology, 58(2), 192.
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10. David, B. M., Michael, A., Doyinsola, O., Patrick, I., & Abayomi, O. (2014). Proximate composition, mineral and phytochemical constituents of Eleusine coracana (finger millet). International Journal of Advanced Chemistry, 2(2), 171-174.
11. Dey, S., Saxena, A., Kumar, Y., Maity, T., & Tarafdar, A. (2022). Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense). Journal of Food Quality, 2022.
12. Di Stefano, E., White, J., Seney, S., Hekmat, S., McDowell, T., Sumarah, M., & Reid, G. (2017). A novel millet-based probiotic fermented food for the developing world. Nutrients, 9(5), 529.
13. Fana Haile, S. A., & Fisseha, A. (2015). Effects of pre-treatments and drying methods on chemical composition, microbial and sensory quality of orange-fleshed sweet potato flour and porridge. American Journal of Food Science and Technology, 3(3), 82-88.
14. Feyera, M., Dasa, F., & Kebero, K. (2021). Formulation and Quality Evaluation of Finger Millet Based Composite Food Products. International Journal of Nutrition and Food Sciences, 10(3), 59-65.
15. Fred, O. H., Sheunda, P., Kibuka, J., Kumar, A., Rathore, A., Manyasa, E., & Ajaku, D. (2021). Characterization of finger millet germplasm for mineral.
16. Ganguly, S., Sabikhi, L., & Singh, A. K. (2019). Effect of whey-pearl millet-barley based probiotic beverage on Shigella-induced pathogenicity in murine model. Journal of Functional Foods, 54, 498-505.
17. Gholami, Z., & Ansari, S. (2021). Effects of roasting conditions on physicochemical properties of the watermelon seed. Iranian Journal of Chemistry and Chemical Engineering, 40(2), 615-626.
18. Gowda, N. N., Siliveru, K., Prasad, P. V., Bhatt, Y., Netravati, B. P., & Gurikar, C. (2022). Modern processing of Indian millets: a perspective on changes in nutritional properties. Foods, 11(4), 499.
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20. Hasan, M. N., Sultan, M. Z., & Mar-E-Um, M. (2014). Significance of fermented food in nutrition and food science. Journal of Scientific Research, 6(2), 373-386.
21. Hejazi, S. N. (2016). Development of innovative probiotic finger millet-and amaranth-based weaning products. McGill University (Canada).
22. Huang, J., Liu, W., Kang, W., He, Y., Yang, R., Mou, X., & Zhao, W. (2022). Effects of microbiota on anticancer drugs: Current knowledge and potential applications. EBioMedicine, 83, 104197.
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24. Khurana, H. K., & Kanawjia, S. K. (2007). Recent trends in development of fermented milks. Current Nutrition & Food Science, 3(1), 91-108.
25. Kumar, A., Metwal, M., Kaur, S., Gupta, A. K., Puranik, S., Singh, S., ... & Yadav, R. (2016). Nutraceutical value of finger millet [Eleusine coracana (L.) Gaertn.], and their improvement using omics approaches. Frontiers in plant science, 7, 934.
26. Kaur, L., & Shah, S. (2022). Production of bacterial cellulose by Acetobacter tropicalis isolated from decaying apple waste. Asian Journal of Chemistry, 34(2), 453-458.
27. Kaur, L., & Shah, S. (2022). Screening and Characterization of Cellulose-Producing Bacterial Strains from Decaying Fruit Waste. Int J Food Nutr Sci;11:8-14.
28. Kaur L., (2018) Influence of height and weight on physical fitness index of amateur gymers of age 17 years. Int Res J Eng Technol,5,3236-40.
29. Verma,S & Kaur,L. . (2018). Identification Of Waste Utilizing Bacteria From Fruit Waste. Global Journal for Research Analysis Volume-7(6, June).66.
30. Łopusiewicz, Ł., Drozłowska, E., Trocer, P., Kwiatkowski, P., Bartkowiak, A., Gefrom, A., & Sienkiewicz, M. (2020). The effect of fermentation with kefir grains on the physicochemical and antioxidant properties of beverages from blue lupin (Lupinus angustifolius L.) seeds. Molecules, 25(24), 5791.
31. Maity, C., Bagkar, P., Dixit, Y., Tiwari, A., & Gupta, A. K. (2020). Process and storage stability of Bacillus coagulans LBSC in food matrices and appraisal of calorific restriction. Applied Food Biotechnology, 8(1), 57-69.
32. Makokha, A. O., Oniang'o, R. K., Njoroge, S. M., & Kamar, O. K. (2002). Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolour) and finger millet (Eleusine coracana) grain varieties grown in Kenya. Food and nutrition bulletin, 23(3_suppl1), 241-245.
33. Mbithi-Mwikya, S., Van Camp, J., Yiru, Y., & Huyghebaert, A. (2000). Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting. LWT-Food Science and Technology, 33(1), 9-14.
34. Meena, L & Buvaneswaran, Malini & Byresh, T & C K, Sunil & Rawson, Ashish & Venkatachalapathy, Natarajan. (2022). Ultrasound Treated-Freeze dried white finger millet-based probiotic beverage powder: Effect on proximate, colorimetric, and technological properties.
35. Molinos, A. C., Gálvez, A., Raj, A., Chauhan, A., Gupta, A. D., Chye, F. Y., ... & Bira, Z. M. (2016). Indigenous Fermented Foods of south Asia. Indigenous Fermented Foods of South Asia, 7(1).
36. Mridula, D., & Sharma, M. (2015). Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk. LWT-Food Science and Technology, 62(1), 482-487.
37. Owheruo, J. O., Ifesan, B. O., & Kolawole, A. O. (2019). Physicochemical properties of malted finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum). Food science & nutrition, 7(2), 476-482.
38. Ragaee, S., Abdel-Aal, E. S. M., & Noaman, M. (2006). Antioxidant activity and nutrient composition of selected cereals for food use. Food chemistry, 98(1), 32-38.
39. Ratra, S., Kaur, L., & Thukral, B. (2016). Effect of Aloe vera and wheat grass juice as an edible coating to prolong the shelf life of bananas. International Research Journal of Engineering and Technology, 3(5), 2648– 2655.
40. Reddy, B. H. R., Thankachan, P., Hatakayama, M., Hiremath, N., Moretti, D., Nanjareddy, Y. A., ... & Sreeman, S. M. (2022). A Natural Low Phytic Acid Finger Millet Accession Significantly Improves Iron Bioavailability in Indian Women. Frontiers in Nutrition, 1046.
41. Sharma, S. (2023). Effect of germination on the physicochemical and anti-nutritional properties of finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum), and sorghum (Sorghum bicolor).
42. Shobana, S., Krishnaswamy, K., Sudha, V., Malleshi, N. G., Anjana, R. M., Palaniappan, L., & Mohan, V. (2013). Finger millet (Ragi, Eleusine coracana L.): a review of its nutritional properties, processing, and plausible health benefits. Advances in food and nutrition research, 69, 1-39.
2. Admassu, S., Teamir, M., & Alemu, D. (2009). Chemical composition of local and improved finger Millet [Eleusine Corocana (L.) Gaetrtin] varieties grown in Ethiopia. Ethiopian Journal of Health Sciences, 19(1).
3. Ayub, M., Castro-Alba, V., & Lazarte, C. E. (2021). Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content. Journal of Functional Foods, 87, 104831.
4. Begum, P. S., Madhavi, G., Rajagopal, S., Viswanath, B., Razak, M. A., & Venkataratnamma, V. (2017). Probiotics as functional foods: potential effects on human health and its impact on neurological diseases. International Journal of Nutrition, Pharmacology, Neurological Diseases, 7(2), 23-33.
5. Budhwar, S., Sethi, K., & Chakraborty, M. (2020). Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains. Food Production, Processing and Nutrition, 2, 1-17.
6. Chaudhary, J. K., & Mudgal, S. (2020). Antidiabetic and hypolipidemic action of finger millet (Eleusine coracana)-enriched probiotic fermented milk: An in vivo rat study. Food technology and biotechnology, 58(2), 192.
7. Chaudhary, J. K., & Mudgal, S. (2020). Antidiabetic and hypolipidemic action of finger millet (Eleusine coracana)-enriched probiotic fermented milk: An in vivo rat study. Food technology and biotechnology, 58(2), 192.
8. Chaudhary, Jinal & Sreeja, V. (2020). Effect of incorporation of Finger millet (Eleusine coracana) on the antimicrobial, ACE inhibitory, antioxidant and antidiabetic potential of a milk millet composite probiotic fermented product. Indian Journal of Dairy Science. 73. 222-230. 10.33785/IJDS. 2020.v73i03.005.
9. Chavan, M., Gat, Y., Harmalkar, M., & Waghmare, R. (2018). Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume. LWT, 91, 339-344.
10. David, B. M., Michael, A., Doyinsola, O., Patrick, I., & Abayomi, O. (2014). Proximate composition, mineral and phytochemical constituents of Eleusine coracana (finger millet). International Journal of Advanced Chemistry, 2(2), 171-174.
11. Dey, S., Saxena, A., Kumar, Y., Maity, T., & Tarafdar, A. (2022). Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense). Journal of Food Quality, 2022.
12. Di Stefano, E., White, J., Seney, S., Hekmat, S., McDowell, T., Sumarah, M., & Reid, G. (2017). A novel millet-based probiotic fermented food for the developing world. Nutrients, 9(5), 529.
13. Fana Haile, S. A., & Fisseha, A. (2015). Effects of pre-treatments and drying methods on chemical composition, microbial and sensory quality of orange-fleshed sweet potato flour and porridge. American Journal of Food Science and Technology, 3(3), 82-88.
14. Feyera, M., Dasa, F., & Kebero, K. (2021). Formulation and Quality Evaluation of Finger Millet Based Composite Food Products. International Journal of Nutrition and Food Sciences, 10(3), 59-65.
15. Fred, O. H., Sheunda, P., Kibuka, J., Kumar, A., Rathore, A., Manyasa, E., & Ajaku, D. (2021). Characterization of finger millet germplasm for mineral.
16. Ganguly, S., Sabikhi, L., & Singh, A. K. (2019). Effect of whey-pearl millet-barley based probiotic beverage on Shigella-induced pathogenicity in murine model. Journal of Functional Foods, 54, 498-505.
17. Gholami, Z., & Ansari, S. (2021). Effects of roasting conditions on physicochemical properties of the watermelon seed. Iranian Journal of Chemistry and Chemical Engineering, 40(2), 615-626.
18. Gowda, N. N., Siliveru, K., Prasad, P. V., Bhatt, Y., Netravati, B. P., & Gurikar, C. (2022). Modern processing of Indian millets: a perspective on changes in nutritional properties. Foods, 11(4), 499.
19. Gyawali, P. (2021). Production Trend, Constraints, and Strategies for Millet Cultivation in Nepal: A Study from Review Perspective. International Journal of Agricultural and Applied Sciences, 2(1), 30-40.
20. Hasan, M. N., Sultan, M. Z., & Mar-E-Um, M. (2014). Significance of fermented food in nutrition and food science. Journal of Scientific Research, 6(2), 373-386.
21. Hejazi, S. N. (2016). Development of innovative probiotic finger millet-and amaranth-based weaning products. McGill University (Canada).
22. Huang, J., Liu, W., Kang, W., He, Y., Yang, R., Mou, X., & Zhao, W. (2022). Effects of microbiota on anticancer drugs: Current knowledge and potential applications. EBioMedicine, 83, 104197.
23. Jan, S., Kumar, K., Yadav, A. N., Ahmed, N., Thakur, P., Chauhan, D., & Dhaliwal, H. S. (2022). Effect of diverse fermentation treatments on nutritional composition, bioactive components, and anti-nutritional factors of finger millet (Eleusine coracana L.). Journal of Applied Biology and Biotechnology, 10(1), 46-52.
24. Khurana, H. K., & Kanawjia, S. K. (2007). Recent trends in development of fermented milks. Current Nutrition & Food Science, 3(1), 91-108.
25. Kumar, A., Metwal, M., Kaur, S., Gupta, A. K., Puranik, S., Singh, S., ... & Yadav, R. (2016). Nutraceutical value of finger millet [Eleusine coracana (L.) Gaertn.], and their improvement using omics approaches. Frontiers in plant science, 7, 934.
26. Kaur, L., & Shah, S. (2022). Production of bacterial cellulose by Acetobacter tropicalis isolated from decaying apple waste. Asian Journal of Chemistry, 34(2), 453-458.
27. Kaur, L., & Shah, S. (2022). Screening and Characterization of Cellulose-Producing Bacterial Strains from Decaying Fruit Waste. Int J Food Nutr Sci;11:8-14.
28. Kaur L., (2018) Influence of height and weight on physical fitness index of amateur gymers of age 17 years. Int Res J Eng Technol,5,3236-40.
29. Verma,S & Kaur,L. . (2018). Identification Of Waste Utilizing Bacteria From Fruit Waste. Global Journal for Research Analysis Volume-7(6, June).66.
30. Łopusiewicz, Ł., Drozłowska, E., Trocer, P., Kwiatkowski, P., Bartkowiak, A., Gefrom, A., & Sienkiewicz, M. (2020). The effect of fermentation with kefir grains on the physicochemical and antioxidant properties of beverages from blue lupin (Lupinus angustifolius L.) seeds. Molecules, 25(24), 5791.
31. Maity, C., Bagkar, P., Dixit, Y., Tiwari, A., & Gupta, A. K. (2020). Process and storage stability of Bacillus coagulans LBSC in food matrices and appraisal of calorific restriction. Applied Food Biotechnology, 8(1), 57-69.
32. Makokha, A. O., Oniang'o, R. K., Njoroge, S. M., & Kamar, O. K. (2002). Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolour) and finger millet (Eleusine coracana) grain varieties grown in Kenya. Food and nutrition bulletin, 23(3_suppl1), 241-245.
33. Mbithi-Mwikya, S., Van Camp, J., Yiru, Y., & Huyghebaert, A. (2000). Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting. LWT-Food Science and Technology, 33(1), 9-14.
34. Meena, L & Buvaneswaran, Malini & Byresh, T & C K, Sunil & Rawson, Ashish & Venkatachalapathy, Natarajan. (2022). Ultrasound Treated-Freeze dried white finger millet-based probiotic beverage powder: Effect on proximate, colorimetric, and technological properties.
35. Molinos, A. C., Gálvez, A., Raj, A., Chauhan, A., Gupta, A. D., Chye, F. Y., ... & Bira, Z. M. (2016). Indigenous Fermented Foods of south Asia. Indigenous Fermented Foods of South Asia, 7(1).
36. Mridula, D., & Sharma, M. (2015). Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk. LWT-Food Science and Technology, 62(1), 482-487.
37. Owheruo, J. O., Ifesan, B. O., & Kolawole, A. O. (2019). Physicochemical properties of malted finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum). Food science & nutrition, 7(2), 476-482.
38. Ragaee, S., Abdel-Aal, E. S. M., & Noaman, M. (2006). Antioxidant activity and nutrient composition of selected cereals for food use. Food chemistry, 98(1), 32-38.
39. Ratra, S., Kaur, L., & Thukral, B. (2016). Effect of Aloe vera and wheat grass juice as an edible coating to prolong the shelf life of bananas. International Research Journal of Engineering and Technology, 3(5), 2648– 2655.
40. Reddy, B. H. R., Thankachan, P., Hatakayama, M., Hiremath, N., Moretti, D., Nanjareddy, Y. A., ... & Sreeman, S. M. (2022). A Natural Low Phytic Acid Finger Millet Accession Significantly Improves Iron Bioavailability in Indian Women. Frontiers in Nutrition, 1046.
41. Sharma, S. (2023). Effect of germination on the physicochemical and anti-nutritional properties of finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum), and sorghum (Sorghum bicolor).
42. Shobana, S., Krishnaswamy, K., Sudha, V., Malleshi, N. G., Anjana, R. M., Palaniappan, L., & Mohan, V. (2013). Finger millet (Ragi, Eleusine coracana L.): a review of its nutritional properties, processing, and plausible health benefits. Advances in food and nutrition research, 69, 1-39.
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Published
Aug 16, 2023
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How to Cite
Bhavya Kathuria, & Lakhvinder Kaur. (2023). DEVELOPMENT AND SENSORY CHARACTERIZATION OF FINGER MILLET PROBIOTIC BEVERAGE. Journal of Population Therapeutics and Clinical Pharmacology, 30(4), 677–684. https://doi.org/10.53555/jptcp.v30i4.2544
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Author Biographies
Bhavya Kathuria
Manav Rachna International Institute of Research and Studies
Lakhvinder Kaur
Manav Rachna International Institute of Research and Studies