Development and Optimization of a Novel Health Drink Comprising Seaweed, Algae, and Lab from Food Waste Origin

Author : Chimnapure Prasenjit Motiram^#, Chichula Meghana^#, Dharanie S^#, Lavanya M, Nivetha S and S. Vignesh*
Mail Id : vignesh@iifpt.edu.in

Abstract

Millet-based health beverages are gaining popularity as individuals increasingly seek nutritious and innovative alternatives to traditional drinks. These health drinks not only hold commercial viability but also boast notable therapeutic and nutritional attributes. This study specifically focused on crafting a novel fermented health drink utilizing proso millet as a foundational ingredient, complemented by seaweed and SCP for added nutrient supplementation and therapeutic potential. Proso millet, abundant in proteins, vitamins, minerals, dietary fiber, and polyphenols, stands out as a gluten-free option, catering to individual’s intolerant to gluten. Its high lecithin content contributes to neurological health. Seaweeds, particularly Sargassum sp., emerge as a noteworthy source of bioactive chemicals with potential health benefits, offering phenols and polysaccharides that aid in blood sugar and blood pressure regulation. The inherent antibacterial and antioxidant properties of Sargassum sp make it a promising therapeutic agent. Chlorella sp, a commercially produced unicellular green algae, is recognized worldwide as a nutritional supplement rich in minerals and vitamins, including D and B12.The health drink sample exhibited enhanced antimicrobial activity, and a detailed nutritional analysis revealed elevated protein content due to the inclusion of spirulina and chlorella spp. Gas Chromatography-Mass Spectrometry (GC-MS) results highlighted a rich array of metabolites in the beverage, contributing to metabolic health. The synergistic combination of proso millet, seaweed, and chlorella presents a diverse range of nutritional benefits, offering a holistic approach to enhancing overall health and well-being for consumers.

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Author information

Authors and Affiliations

(^#Equally Contributed)

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Thanjavur – 613 005, Tamil Nadu

*Corresponding author. Email: vignesh@iifpt.edu.in

 

Editor Information

Editors and Affiliations

Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. M. Loganathan

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