Optimization of fermentation parameters for production of malted and alcoholic beverage from Kodo and little millet

Three worts from combinations (50:75, 50:50 and 75:50) of Kodo millet, Paspalum scrobiculatum and little millet, Panicum sumatrense were taken to study the effect of the combination of two millets on the quality of the beverage. Worts were analysed and fermented with Saccharomyces cerevisiae. Optimization of the parameters for fermentation (inoculum level and fermentation period) was carried out for good quality beverage production from the combination of both the millets. Among the inoculum levels used (0.06, 0.08 and 0.1%) the pH and residual reducing sugars of beverage were found to decrease up to 0.1 per cent inoculum. The alcohol content increased as inoculum level increased up to 0.1 per cent. Similarly in the case of different fermentation periods (5, 7 and 10 days), decrease in the pH and residual reducing sugars was observed up to tenth day and alcohol content increased significantly. Among the three combinations little/Kodo millet (50:50) was found to be best in all aspects when tested organoleptically.