Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using co-culture containing an exopolysaccharide-producer strain probiotic strain. First, fermentation factors affecting beverage were studied to ascertain required starter culture cereal matrix which would support its production. Co-culturing Weissella confusa 2LABPT05 Lactiplantibacillus plantarum 299v in millet showed best fermentative performance. The yoghurt-like contained both strains above 108 CFU/mL improved nutritional physicochemical profiles, compared unfermented control: higher content threonine, arginine, GABA glutamine, increased protein digestibility, 25 % vs 64 %, significant production dextran, 0 16 apparent viscosity, 12 mPa.s 35 mPa.s. developed prototype is innovative, organoleptically acceptable, with high quality, promising potential for targeting international markets different population groups from children elderly.