COMPARATIVE PRODUCTION OF MULTIPLE-MILLETS VINEGAR AND PHYSICO-CHEMICAL AND ANTIBACTERIAL PROPERTIES STUDY

Abstract

Vinegar is a liquid obtained after alcoholic \uf002uid is exposed to oxygen in controlled conditions. Millet vinegar was\nproduced basically to \uf001nd a replacement for the commonly used and less economical apple cider vinegar. Initially, four\nmillets 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\nreaction mixture for alcoholic and acetic acid fermentation. Vinegar so obtained after 7 days of alcoholic fermentation and 15 days of acetic acid\nfermentation is measured for its various physicochemical parameters. Vinegar showed signi\uf001cant acidity of (5.5%) as acetic acid and various\nvitamins and minerals with low energy value. Vinegar also showed notable antimicrobial property with respect to selected bacterial species.\nOverall attempt for vinegar production using millets was successful. Further investigation on other properties and by improving vinegar\nproduction with controlled parameters could produce better vinegar.