Author(s):

Shakshi Sharma and Nivedita Sharma

Abstract: In the present study, probiotic enriched nutritional malt beverage has been prepared from kodo millet grains collected from different districts of Himachal Pradesh, India. Malt beverage was prepared in four sets by adding different combinations of in-house probiotic cultures i.e. Set A with Pediococcus acidilactici L1, Set B with Lactobacillus plantarum L2, Set C with Lactobacillus fermentum F3, Set D with a consortium of Pediococcusacidi lactici L1, Lactobacillus plantarum L2 and Lactobacillus fermentum F3 along with a control (without probiotics). These were then further subjected to nutritional, microbiological and sensorial analysis. The nutritional content in set D containing 53.11% antioxidants, 24.2g proteins, 5.5g fats, 14.5g carbohydrates and 8.3g crude fiber was found to be higher as compared to all other sets. The microbiological evaluation indicated that the lactic acid bacteria were found to be predominant during the 5^th day of storage. Sensorial analysis of the Set D showed maximum acceptability on 9 point hedonic scale, thus proving it to be the best in terms of taste, texture and color.

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