Development of novel indigenous pearl millet based fermented Skim milk product

The present study was aimed to develop pearl millet based fermented skim milk product. The strain, L. rhamnosus RSI3 isolated from indigenous cereal based fermented milk product Rabaadi was screened and finally selected for starter formulation on the basis of appreciable phytate degrading activity and significant antibacterial and antifungal activity against pathogens. However, this culture didn't happen to be a good acid producer and hence was paired with a prolific acid producing compatible S. thermophilus ST20, a native strain isolated from dahi. With these strains as starter cultures, method of development of cereal based fermented milk product was standardized using skim milk and ungerminated pearl millet (Pennisetum glaucum) flour as raw material and cumin (Cuminum cyminum) , black pepper (Piper nigrum), curry patta (Murraya koenigii) and salt as flavouring agents. The product so developed was analyzed for fat, protein, moisture, ash, acidity content and HCl extractability of minerals (as an index of bioavailability of minerals).