Pearl millet flour and green gram milk based probiotic beverage.

The probiotic beverage was developed using germinated and ungerminated pearl millet flour and green gram milk. The germinated and ungerminated pearl millet flour was added to green gram milk at different concentrations (0.5–2.5 %) along with sugar and cardamom. The mixtures were then inoculated with probiotic bacteria Lactobacillus acidophilus incubated at 37 °C for 6 h. Characterization of probiotic beverages was carried out during storage at (4 ± 1)°C for 21 days. The germinated flour beverage had high acidity as compared to the ungerminated flour beverage. The probiotic count in germinated and ungerminated flour beverages ranged from 8.19 to 8.77 × 107 and 8.04 to 8.52 × 107 log CFU/mL, respectively. Antioxidant activity, polyphenol content increased with an increase in the concentration of flour in the beverage. The LC-MS analysis found the existence of vitexin and isovitexin as the main polyphenolic compounds in the probiotic beverage. Non-dairy probiotic beverage prepared with 0.5 % germinated millet flour gave the best taste, color, texture, and rheological properties. • Probiotic beverages were prepared using pearl millet flour and green gram milk. • Lactobacillus acidophilus was used as probiotic inoculum for beverage. • Good viability of probiotic bacteria was observed till three weeks at 4 °C temperature. • Cereal probiotic beverage is very nutritious and potential alternative to dairy probiotic. • Sensory analysis found probiotic beverage with 0.5 g germinated pearl millet flour scored maximum. [ABSTRACT FROM AUTHOR]