Chemical Analysis and Cost of Production of Probiotic Ambil Using Sorghum (Sorghum bicolor) Flour

The present study was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV, Dapoli (M.S.), to evaluate the quality parameters of Sorghum-based Probiotic Ambil enriched with varying levels (20%, 30%, 40%, and 50%) of Probiotic curd (L. acidophilus). The investigation focused on chemical composition, including total solids, fat, protein, ash, and crude fiber. Increasing the proportion of probiotic curd led to a decrease in total solids (12.75%) and crude fiber (1.49%), while fat (1.83%), protein (2.86%), and ash (1.33%) contents increased, enhancing the nutritional value. Cost analysis demonstrated that production cost increased with higher probiotic levels, with the most acceptable formulation (T3) costing Rs. 49.31/L. This study highlights the potential of Sorghum-based Probiotic Ambil, standardized with 40% L. acidophilus curd, as a nutritious and consumer-appealing traditional beverage.