Abstract
Vinegar is a liquid obtained after alcoholic uid is exposed to oxygen in controlled conditions. Millet vinegar was produced basically to nd a replacement for the commonly used and less economical apple cider vinegar. Initially, four millets were selected as whole grains and heated with 5 folds of water at 90 to 100°C for 2 to 3 hours. Further the liquid obtained was used as reaction mixture for alcoholic and acetic acid fermentation. Vinegar so obtained after 7 days of alcoholic fermentation and 15 days of acetic acid fermentation is measured for its various physicochemical parameters. Vinegar showed signicant acidity of (5.5%) as acetic acid and various vitamins and minerals with low energy value. Vinegar also showed notable antimicrobial property with respect to selected bacterial species. Overall attempt for vinegar production using millets was successful. Further investigation on other properties and by improving vinegar production with controlled parameters could produce better vinegar.
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