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<p>The emergence of functional foods, especially millet-based synbiotic beverages, has gained attention due to their nutritional and health advantages. <i>Bati mandia</i>, an underutilized indigenous millet, shows potential as a sustainable and nutrient-dense substrate. The study examines the synbiotic millet-based beverage formulated with <i>Leuconostoc mesenteroides</i> using germinated &amp; raw grain flour. The study aimed to shorten beverage preparation to 12&#xa0;min 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. The quality parameters were evaluated based on changes in microbial load and nutri-functional properties. The G beverage showed the highest prebiotic content, while GS had the lowest. Protein, crude fiber, and microbial counts were enhanced in the sonicated and combined treatments. The GS beverage increased the bioactive compounds and reduced antinutrients significantly (<i>p</i> ≤ 0.01) except 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 <i>Bati mandia</i>-based synbiotic beverages a promising functional food. Thus, this study illustrates that ultrasonication functions as a rapid and sustainable alternative to prolonged germination. It offers practical potential for the development of time-efficient and nutrient-dense functional beverages from underutilized millets.</p>

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Effect of germination and germination-Assisted ultrasound processing on the Physicochemical, Functional, and nutritional properties of Millet-Based synbiotic beverage

  • 期刊论文

  • 发表日期：

    2026年1月17日

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  • Singamayum Firdosh Nesha,
  • Chingakham Ngotomba Singh,
  • Ganga Kishore,
  • K. Kamaleeswari,
  • Nongmaithem Seema Chanu,
  • C. Subith,
  • Priyanka Aswal Rawat,
  • Madhuresh Dwivedi,
  • G. Jeevarathinam

摘要

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. 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 min 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. The quality parameters were evaluated based on changes in microbial load and nutri-functional properties. The G beverage showed the highest prebiotic content, while GS had the lowest. Protein, crude fiber, and microbial counts were enhanced in the sonicated and combined treatments. The GS beverage increased the bioactive compounds and reduced antinutrients significantly (p ≤ 0.01) except 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. Thus, this study illustrates that ultrasonication functions as a rapid and sustainable alternative to prolonged germination. It offers practical potential for the development of time-efficient and nutrient-dense functional beverages from underutilized millets.