Abstract:
Yoghurt is a cultured milk product obtained by lactic acid fermentation through the
action of Lactobacillus bulgaricus and Streptococcus thermophilus and resulting in
reduction of pH with coagulation. Minor millets are cited as important addendum for
major cereals. Millets are nutritionally superior to major cereal crops with respect of
energy value, proteins, fat and minerals. Blending of millet grains or their milling
fractions combined with other treatments is one of the most convenient techniques to
produce food products with high nutritional value and functionality and to promote their
utilization in a large range of food products. Hence the present study was done to
formulate millet-based yoghurt from finger and proso millet milk. Millet
concentrations at 10%, 20% and 30%, respectively were taken as independent
variables. Optimization of process variables was done based on sensory evaluation of the
developed yoghurtsamples. Sensory evaluation revealed that yoghurt prepared from
10% proso millet milk extract and 20 % finger millet milk extract secured high scores
in organoleptic evaluation. Physiochemical analysis of the optimized yoghurt samples
was conducted using the standard procedures. From the microbial analysis, it was
understood that millet-based yoghurt could be safely stored for a period of 14 days
under refrigerated storage.
