Chemical Analyses and Cost of Production of Probiotic Ambil Using Finger Millet (Eleusine coracana) Flour
Tejas Meshram, S. S. Ramod, V. B. Kadav, N. N. Prasade, N. H. Khobragade, A. J. Mayekar, M. N. Patond, R. P. Mahadik, Shreeyash Sangale, Dwij Sawant
Advances in Research · pp. 156–166 · Published 12 Sep 2025
10.9734/air/2025/v26i51475Abstract
“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.
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