Synbiotic beverage from browntop millet ( <i>Urochloa ramosa</i> ) supplemented with skim milk powder: process optimization and characterization

Synbiotic beverages have become a boon for health-conscious people as these beverages can offer a variety of health benefits. The present study aimed to produce a novel synbiotic beverage from browntop millet (<i>Urochloa ramosa,</i> previously <i>Brachiaria ramosa</i>). <i>Lacticaseibacillus rhamnosus</i> was used for the fermentation of the browntop millet. Multi-response methodology optimization was performed, and maximum ferric-reducing antioxidant power (FRAP) concentration, reducing sugar and protein concentration was observed at 757.42 µ mol Fe (II)/ml, 90.38 mg/ml, and 1.31 mg/ml, respectively. The study also observed an excellent cell hydrophobicity (85.7%) of the probiotic strain. Thus, the final product obtained had a DPPH value of 54.89 ± 2.2 %.