Improved Production Process Map and Safety of Millet‐Based Fermented Beverage

Abstract

ABSTRACTThe present study aimed to develop a standardized process map to produce a microbiologically safe and consumer‐acceptable Brukina beverage. Field interactions and observations were employed for the baseline data, while an improved production process was developed and utilized to produce a Brukina beverage. The microbial safety of the new approach was assessed by determining the total coliform, yeast and mold, as well as Staphylococcus aureus. A consumer preference test was conducted to validate the contribution of the improved and hygienic steps to the overall acceptability. The existing production processes for manufacturing Brukina beverage did not embrace Good Manufacturing Practices (GMPs) and as such, the resultant beverage was contaminated with coliforms and S. aureus. Moreover, the sensory characteristics including taste, mouthfeel, viscosity and overall acceptability, were negatively affected. The inclusion of food safety management practices and efficient production steps has a greater tendency of producing microbiologically safe and market‐acceptable fermented millet‐based beverages while safeguarding consumers’ health and satisfaction.