Chemical Analysis and Cost of Production of Probiotic Ambil Using Sorghum (Sorghum bicolor) Flour
Shreeyash Sangale
*
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
S. S. Ramod
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
V. B. Kadav
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
N. N. Prasade
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
S. S. More
Regional Fruit Research Station, Vengurla, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
A. J. Mayekar
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
R. P. Mahadik
Department of Agriculture Extension Education, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
M. N. Patond
Department of Animal Husbandry and Dairy Science, Anand Niketan College of Agriculture, Warora, Chandrapur, Maharashtra, India.
Tejas Meshram
Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
*Author to whom correspondence should be addressed.
Abstract
The present study was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV, Dapoli (M.S.), to evaluate the quality parameters of Sorghum-based Probiotic Ambil enriched with varying levels (20%, 30%, 40%, and 50%) of Probiotic curd (L. acidophilus). The investigation focused on chemical composition, including total solids, fat, protein, ash, and crude fiber. Increasing the proportion of probiotic curd led to a decrease in total solids (12.75%) and crude fiber (1.49%), while fat (1.83%), protein (2.86%), and ash (1.33%) contents increased, enhancing the nutritional value. Cost analysis demonstrated that production cost increased with higher probiotic levels, with the most acceptable formulation (T3) costing Rs. 49.31/L. This study highlights the potential of Sorghum-based Probiotic Ambil, standardized with 40% L. acidophilus curd, as a nutritious and consumer-appealing traditional beverage.
Keywords: Sorghum-based probiotic Ambil, probiotic curd, Sorghum bicolor