Microencapsulation of Potential Probiotic Strain Isolated from the Traditionally Fermented Finger Millet and Incorporation into Millet Chocolate

Abstract

Finger millet is the one that is commonly and highly favored millet due to its health newlinebenefits to humans. Regular consumption of finger millet helps to control various body newlineailments by regulating blood glucose level. It is low in cost, highly nutritious and rich in newlineprebiotic compounds. Although finger millet is highly nutritious and easily available it is newlineoften ignored and neglected in recent years due to lack of awareness and proper research in newlinethis field. The present work aimed at isolating the strains from traditionally fermented newlinefinger millet porridge and characterizing the its probiotic properties by various in vitro newlinetests in order to microencapsulate the potential probiotic strain in finger millet and newlineincorporate in the millet-based chocolate. The safety aspect of the chocolate was newlinedetermined by in vivo studies newline