Development of Various Millet Based Probiotic Beverages Using Different Strains of Lactobacillus

In present times, there has been an increased interest to adapt healthy diets, which help in preventing diseases, and as a consequence, the study and development of new functional foods has gained much importance. The allergy to dairy products affects negatively some persons. Lactose intolerance and the cholesterol content are two major drawbacks related to the fermented dairy products. Traditions and economic reasons that limit the use of dairy fermented products in some developing countries promote the idea of reduction of milk components as vehicles for the probiotic agents. Most of the Probiotics are Lactic acid bacteria and traditionally dairy products have been the vehicle for the delivery of Probiotics. Due to the consumer demand recently, has converted to non- dairy based probiotic products such as fruits and vegetables and cereal based products. Millets are unique among the cereals because of the richness of both Micronutrients and Macronutrients. Fermentation of the Millets have the positive influence due to the change of increase in amino acids, breakdown of proteins etc. . . In this describes the application of probiotic cultures in non-dairy food products.