Vol. 9, Issue 1 (2020)

Author(s):
Shendage SN, Patharkar SR and Annapurwe BN

Abstract:
The present investigation was carried to Study the physicochemical and proximate composition of cereal based Probiotic beverages made with millet (Panicum) and barley (Hordeum vulgare) as cereal by fortification with garden cress (Lepidium sativum) seed 2 percent and pumpkin(Cucurbita) seed powder 2 percent into it fermenting with Lactobacilli and Bifidobacteria cultures got the results as pH 4.01, total soluble solids 14.6 ⁰Brix, viscosity 35 ceti-poise and titratable acidity 0.4 percent physical results and Chemical analysis in terms percent as of moisture 81.28, crude fat 1.823, crude protein 3.43, ash 1.27 and total carbohydrate 11.25.