International Journal of Agriculture Extension and Social Development

author(s)
Namrata Agrawal, Pradeep Kumar Singh, Surbhi Yadav, Swati Gupta, Ranvijay Singh, Bhavana Gupta, Sanjay Shukla and Akshay Garg

abstract
The objective of this research was to develop a probiotic chicken meat spread fermented with Lactobacillus acidophilus (LAB-Lactic acid bacteria)) and malted sorghum (millet) flour as a substrate, and to evaluate its quality as a fresh product and during storage for 16 days at refrigeration temperature. The chicken meat spread was prepared by adding malted sorghum flour at levels of 0%, 2%, 4%, and 6% as a substrate in the product formulation, along with Lactobacillus acidophilus at a concentration of 1 million cfu/g of product. Various formulations of the product were prepared: C (meat spread only), C₁ (meat spread with 0% malted sorghum flour + LAB), T₁ (meat spread with 2% malted sorghum flour + LAB), T₂ (meat spread with 4% malted sorghum flour + LAB), and T₃ (meat spread with 6% malted sorghum flour + LAB). The sensory parameters revealed that there was a substantial difference which was significant (p≤0.05) indicating the superiority of T₂ group followed by T₁. Hence, the addition of 4% malted sorghum flour to chicken meat spread, along with LAB, showed appreciable effects on its sensory attributes, resulting in appreciable quality probiotic chicken meat spread. The cost economics analysis revealed that final cost of chicken meat spread estimated per kg ranged as Rs. 396.20, 413.70, 376.29, 338.35 and 307.43 in C, C₁, T₁, T₂ and T₃ respectively.