Abstract

A value added alcoholic beverage was produced from under-utilized millets such as kodo millet and little millet by fermentation. The biochemical changes of alcoholic beverage was analysed at different time intervals from 0 h to 192 h. It was found that the Total Soluble Solids (TSS) content was 7.4% to 11.2% from 0 h to 192 h. The pH was recorded as 6.8 at 0 h and it declined to 4.1 at 96 h, and it reached 4.5 at 192 h. Total Titrable Acidity was in the range of 3.0 % to 5.87 %. Reducing sugar content was maximum at 96 h and reduced gradually from 6.42 % to 6.12 % in 144 h to 192 h respectively. The alcohol content was 10.9 % (V/V) at 192 h. The content of alcohol increased to 71 % from 48 h to 192 h. The prepared alcoholic beverage was organoleptically evaluated for flavour, pleasant or bitter taste, sweet or sourness on a five point hedonic scale and the developed product scored very good category with good flavor, sweet, less sour and pleasant taste. The present study proved that alcoholic beverage can be developed from millets by fermentation.

Keywords: Alcoholic beverage, TSS, TTA, alcohol, fermentation