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Valorisation of Fermented Millet Beverage Lees: A Viable Supplementation Alternative for Animal Feed Formulation
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Abstract
The alcoholic beverage industry has endorsed significant progress with a retail valuation surpassing $1.5 trillion in 2023. This study aims to evaluate the potential of valorising millet lees, a by-product of millet-based fermented beverages, as a sustainable ingredient for animal feed. Pearl millet (Pennisetum glaucum) and finger millet (Eleusine coracana) were preferred Comprehensive proximate study was attended to determine the moisture, fat, ash, fibre, protein, and carbohydrate content in both fermented and unfermented millet lees. Functional characteristicswere determined to evaluate the practical application of millet lees in feed formulations. Additionally, physicochemical qualities were analysed to understand the storage and handling requirements of the feed. Fourier Transform Infrared spectroscopy was employed to investigate the molecular arrangement and structural changes occurring in the millet lees all along fermentation. The verdicts plan that incorporating millet lees into animal feed formulations, also aligns with the principles of a circular economy. This study highlights the feasibility of millet fermented beverage lees as a sustainable and healthy feed ingredient, providing to the advancement of global sustainability efforts in the food and beverage industry.
Springer Science and Business Media LLC
Title: Valorisation of Fermented Millet Beverage Lees: A Viable Supplementation Alternative for Animal Feed Formulation
Description:
Abstract
The alcoholic beverage industry has endorsed significant progress with a retail valuation surpassing $1.
5 trillion in 2023.
This study aims to evaluate the potential of valorising millet lees, a by-product of millet-based fermented beverages, as a sustainable ingredient for animal feed.
Pearl millet (Pennisetum glaucum) and finger millet (Eleusine coracana) were preferred Comprehensive proximate study was attended to determine the moisture, fat, ash, fibre, protein, and carbohydrate content in both fermented and unfermented millet lees.
Functional characteristicswere determined to evaluate the practical application of millet lees in feed formulations.
Additionally, physicochemical qualities were analysed to understand the storage and handling requirements of the feed.
Fourier Transform Infrared spectroscopy was employed to investigate the molecular arrangement and structural changes occurring in the millet lees all along fermentation.
The verdicts plan that incorporating millet lees into animal feed formulations, also aligns with the principles of a circular economy.
This study highlights the feasibility of millet fermented beverage lees as a sustainable and healthy feed ingredient, providing to the advancement of global sustainability efforts in the food and beverage industry.
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