Development and evaluation of fermented millet milk based curd

Abstract

Millet is an important cereal and nutritious food rich in minerals and phytochemicals. The concern in use of millets is its ant nutritional factors, which can be improved by various processing methods. With this view, soaking and germination parameters of five minor millets were standardized for extraction of millet milk. The water absorption ability and germination percentage was higher in 24h of soaking and germination which influences the yield of millet milk. The highest milk yield was obtained from foxtail millet, little millet and proso millet. The millet milk thus obtained was pasteurized and fermented with commercial curd culture NCDC 260 for 6h. The pH of millet milk curd ranged from 3.5 to 4.16. Based on sensory evaluation, overall acceptability of the developed product was high. The results of the study indicated that the nutritive value can be improved by germination and fermentation. Millet based curd can add value and novelty to the final product.