Chemical Analyses and Cost of Production of Probiotic Ambil Using Finger Millet (Eleusine coracana) Flour
Tejas Meshram *
Department of Animal Husbandry and Dairy Science, 9 College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi 10 Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
S. S. Ramod
Department of Animal Husbandry and Dairy 12 Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi 13 Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
V. B. Kadav
Department of Animal Husbandry and Dairy 15 Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi 16 Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
N. N. Prasade
Department of Animal Husbandry and Dairy 12 Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi 13 Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India and Department of Soil Science and Agril. Chemistry, Dr. 18 Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, 19 Maharashtra, India.
N. H. Khobragade
Department of Soil Science and Agril. Chemistry, Dr. 18 Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, 19 Maharashtra, India.
A. J. Mayekar
Department of Animal Husbandry and Dairy 21 Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi 22 Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
M. N. Patond
Department of Animal Husbandry and Dairy 21 Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi 22 Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India and Department of Animal Husbandry and Dairy 24 Science, Anand Niketan College of Agriculture, Warora, Chandrapur 25 Maharashtra, India.
R. P. Mahadik
Department of Agricultural Extension Education, 27 College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi 28 Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
Shreeyash Sangale
Department of Animal Husbandry and Dairy Science, 9 College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi 10 Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India.
Dwij Sawant
Department of Animal Husbandry and Dairy 24 Science, Anand Niketan College of Agriculture, Warora, Chandrapur 25 Maharashtra, India, Department of Agricultural Extension Education, 27 College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi 28 Vidyapeeth, Dapoli, Ratnagiri, Maharashtra, India and Department of Animal Husbandry and Dairy Science, 30 Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra, India.
*Author to whom correspondence should be addressed.
Abstract
“The present study was conducted to assess the quality parameters of Finger millet-based probiotic Ambil incorporated with probiotic Curd containing Lactobacillus casei. It was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV, Dapoli (M.S.). To The study aimed to evaluate the effect of different levels of probiotic Curd (25%, 30%, 35%, and 40%) with 6% finger millet flour on the chemical composition and cost of production. Chemically, T3 also showed notable increases in total solids, protein, fat, ash, and crude fiber content. Cost analyses revealed a gradual increase in production cost with rising levels of probiotic Curd, with the T3 treatment costing Indian Rs. 42.66 per litre. This study demonstrates the potential of probiotic Curd (L. casei) in enhancing the nutritional and sensory qualities of traditional Ambil, offering a novel functional food alternative for health-conscious consumers.
Keywords: Finger millet ambil, probiotic curd, dairy fermentation