Development of Synbiotic Millet-Based Beverage through Germination and Ultrasound Processing: Evaluation of Physicochemical and Functional Attributes

Abstract

Objective: The emergence of functional foods, especially millet-based synbiotic beverages, has gained attention due to their nutritional and health advantages. Bati Mandia, an underutilized indigenous millet, shows potential as a sustainable and nutrient-dense substrate. Methods: The study examines the synbiotic millet-based beverage formulated with Leuconostoc mesenteroides using germinated & raw grain flour. The study aimed to shorten beverage preparation to 12 minutes using ultrasonication while achieving nutrient enhancement comparable to a 4-day germination process. Four formulations were prepared: control non-germinated (NG), germinated (G), non-germinated sonication (NGS), and germinated-sonication (GS), with GS showing the best results. Results and conclusion:The quality parameters were evaluated based on changes in microbial load and nutrifunctional properties. The G beverage showed the highest prebiotic content, while GS had the lowest. Proximate analysis revealed protein increase from 6.08% to 8.02% and crude fiber from 0.27 g/100 ml to 0.4 g/100 ml in GS. The NGS provided the highest microbial count of 8.8±0.287 log CFU/mL, followed by the NG beverage at 8.52±0.35 log CFU/mL. The GS beverage increased the bioactive compounds and reduced antinutrients significantly (p ≤ 0.01) except for saponin. In NGS, the volatile profile shifted from hydrocarbons to oxidized aldehydes, ketones, and alcohols, a transformation confirmed by electronic nose (E-nose) analysis. All the treated beverages exhibit shear-thinning behavior. The NGS beverage exhibited a more favorable response in time reduction and antinutrient decrease while providing comparable nutrient enhancement to the G beverage. Overall, GS treatment enhanced nutritional quality, flavor diversity, and functionality, making Bati Mandia-based synbiotic beverages a promising functional food.