WO2024047662A1

WO2024047662A1 - Fermented multi-millet fruit based vegan probiotic composition and method of preparing the same

Info

Publication number: WO2024047662A1
Application number: PCT/IN2023/050581
Authority: WO
Inventors: Ritu Chhatwal
Original assignee: Ritu Chhatwal
Priority date: 2022-08-29
Filing date: 2023-06-17
Publication date: 2024-03-07

Abstract

The present invention provides a fermented multi-millet fruit-based vegan probiotic composition to improve gut health. The fermented multi-millet fruit-based vegan probiotic composition includes a millet flour mixture including one or more millet flours; a probiotic component; and an enzyme component. The millet flour mixture is treated with the enzyme component and fermented by the probiotic component to produce the fermented multi-millet fruit-based vegan probiotic composition. The fermented multi-millet fruit-based vegan probiotic composition further includes a pre-biotic component, a pasteurized fruit component, a flavor component, and a stabilizer. The fermented multi-millet fruit-based vegan probiotic composition of the present disclosure has an optimum nutritional profile, a good sensory profile, and an improved shelf-life. The fermented multi-millet fruit-based vegan probiotic composition of the present disclosure is produced into a ready-to-drink beverage and provides gut health to end users.

Description

FERMENTED MULTI-MILLET FRUIT BASED VEGAN PROBIOTIC COMPOSITION

AND METHOD OF PREPARING THE SAME

BACKGROUND

Technical Field

[0001] The embodiments herein generally relate to a fermented food composition, and more specifically to a fermented multi-millet and fruit-based ready-to-drink vegan composition with pre -biotic and pro-biotic ingredients.

Description of the related art

[0002] The gut microbiome and its importance to our overall health is a topic of increasing research in the medical community. Various research over the past decades has found relations between gut health and the immune system. The gut is where the body gets rid of metabolic waste and toxins. If the gut is unhealthy, the body will struggle to rid itself of those toxins. If the metabolic waste and toxins remain in the body, it can cause many issues including chronic fatigue, chronic illnesses, and inflammation throughout the body.

[0003] An unhealthy gut commonly appears as inflammation, abdominal cramps, indigestion, frequent illness, irregular bowel movements, constipation. Headaches, poor concentration, and memory, trouble sleeping, and issues with cravings or bad moods are also symptoms and critical indicators of a poor microbiome in the gut. Several factors contribute to poor gut health. Stress is one of the most common factors that affect gut health. Stress increases intestinal permeability causing an imbalance of bad than good bacteria in the gut. Generally, antibiotics harm beneficial bacteria in the gut. Further, prolonged use of antibiotics decreases vitamin B12 within the gut, which is essential for cell production and brain function. Highly processed foods can upset the balance of the gut microbiota, which can lead to unpleasant gastrointestinal symptoms. A higher level of diversity in gut bacteria is associated with improved health.

[0004] Fermented foods are great dietary sources of probiotics and consuming fermented foods greatly contributes to improving the gut microbiome. Probiotics are associated with a variety of health benefits, including improved digestion and better immunity. Getting probiotics through whole foods is a simple way to take advantage of fermented foods’ health benefits while reducing the risk of side effects associated with probiotic use, such as digestive issues. Fermented food products naturally comprise probiotics that help in health maintenance and disease prevention. However, fermented products especially food products from fermented grains are not suited to everyone's taste. They are often un-stable, and water-off making the product unpalatable for consumption. Furthermore, the fermented food products turn color which is also not appreciated by consumers. Fermented dairy products are good substrates for probiotic delivery, but a large number of lactose intolerant people, their high fat and cholesterol content, and also due to the growing vegan diets, consumers are seeking alternatives.

[0005] Therefore, there arises a need to address the aforementioned technical drawbacks in existing technologies for producing a probiotic -rich fermented composition with plant-derived alternatives to improve gut health.

SUMMARY [0006] In view of a foregoing, an embodiment herein provides a fermented multimillet fruit-based vegan probiotic composition that includes, (i) 0.5% to 15% weight by weight (w/w) of a millet flour mixture; (ii) 0.01% to 0.05% w/w of enzyme component; and (iii) 0.01% to 0.5% w/w of a probiotic component. The millet flour mixture is treated with the enzyme component, and fermented by the probiotic component to form the fermented multi-millet fruit-based vegan probiotic composition that has a synergistic effect of providing optimum nutritional profile, good sensory profile and improved shelf-life.

[0007] In some embodiments, the millet flour mixture includes 0.5% to 4.5% w/w of Jowar flour, 0.5% to 4.5% w/w of Bajra flour, and 0.2% to 3.5% w/w of Ragi flour, the probiotic component is Lactobacillus rhamnosus GG (LGG), and the enzyme component includes0.01% to 0.02% w/w of a first enzyme component that is alpha-amylase and 0.01% to 0.05% w/w of a second enzyme component that is gluco amylase.

[0008] In some embodiments, the fermented multi-millet fruit-based vegan composition further comprises (i) 2% to 8% w/w of a pre -biotic component that includes inulin; (ii) 5% to 15% w/w of a pasteurized fruit component that includes at least one of (i) a fruit concentrate or (ii) a fruit juice of one or more fruit components that are selected from a group consisting of apple, stone fruit including mango, and litchi, berry fruit including strawberry, raspberry, blackberry, and blue berry citrus fruit including lemon or a combination thereof; (iii) 0.01% to 0.5% w/w of a flavor component that that comprises at least one natural flavor or natural extract of at least one of apple, strawberry, mango, or litchi; (iv) 0.015% to 0.30% w/w of a stabilizer that includes pectin; and (v) 65% to 85% w/w of water. [0009] In some embodiments, the pasteurized fruit component is obtained by subjecting at least one of (i) the fruit concentrate or (ii) the fruit juice of the one or more fruit components into pasteurization for 45 - 50 seconds at 85-95degrees Celsius and cooling down below 30 - 35 degrees Celsius.

[0010] In some embodiments, the pasteurized fruit component includes 7% to 12% w/w of mango juice concentrate, 6.5% to 11.5% w/w of litchi juice concentrate, 4% to 8% w/w of mixed berry fruit concentrate, and 4% to 8% w/w of jaljeera fruit juice.

[0011] In some embodiments, the fermented multi-millet fruit-based vegan probiotic composition includes 0.5% to 4.5% w/w of Jowar flour; 0.5% to 4.5% w/w of Bajra flour; 0.2% to 3.5% w/w of Ragi flour; 0.01% to 0.02% w/w of alpha amylase enzyme, 0.01% to 0.05% w/w of gluco amylase enzyme, 0.01% to 0.5% w/w of Lactobacillus rhamnosus GG (LGG); 2% to 8% w/w of inulin; 7% to 12% w/w of mango juice concentrate, 6.5%-l 1.5% w/w of litchi juice concentrate; 4% to 8% w/w of mixed berry fruit concentrate, 4% to 8% w/w of jaljeera fruit juice, 0.01% to 0.5% w/w of natural apple flavor; 0.015% - 0.30% w/w of pectin; and 65% to 85% w/w of water.

[0012] In some embodiments, the fermented multi-millet fruit-based vegan probiotic composition is formulated into a ready-to-drink beverage. In some embodiments, the fermented multi-millet fruit-based vegan probiotic composition includes a pH of 4.1 - 4.3, a brix value of 9 - 14, and a specific gravity of 1.011 - 1.013.

[0013] In some embodiments, the fermented multi-millet fruit-based vegan probiotic composition has a shelf life of about 45 - 60 days at refrigerated conditions (e.g. 4 - 8° C).

[0014] In another aspect, a method of preparing a fermented multi-millet fruit-based vegan probiotic composition is provided. The method includes (i) obtaining a millet flour mixture by blending one or more millet flours; (ii) blending 0.5% to 15% weight by weight (w/w) of millet flour mixture with 65% to 85% of water at ambient conditions for about 10 minutes to obtain a millet slurry, wherein the millet slurry is mixed well using a blender and then heated till temperature reaches 60-70 degrees Celsius (° C); (iii) homogenizing the heated millet slurry in a homogenizer at 1000 RPM to 4500 RPM at 2500 pounds per square inch (psi) to obtain a homogenized slurry; (iv) adding 0.01 - 0.05% w/w of an enzyme component with the homogenized slurry to obtain an enzyme-millet slurry, wherein the enzyme-millet slurry is mixed for about 5-7 minutes, then the temperature of the enzymes- millet slurry is increased to 70-80 degrees Celsius and then maintained for 30 minutes with constant stirring at 15-30 RPM speed to obtain an enzyme treated slurry; (v) pasteurizing the enzyme treated slurry until the enzyme treated slurry reaches temperature of 90-100 degrees Celsius, wherein the pasteurized enzyme treated slurry is transferred to a fermenter and cooled down to 37-42degrees Celsius to obtain a cooled enzyme treated slurry; (vi) fermenting the cooled enzyme treated slurry at a temperature between 37 to 39 degrees Celsius by adding 0.01% to 0.5% w/w of a probiotic component for 4 to 6 hours to obtain a fermented slurry; and (vii) reducing the temperature of the fermented slurry to below 8 degrees Celsius, and adding 5%-15% w/w of a pasteurized fruit component, 0.01% to 0.5% w/w of a flavor component, 2% to 8% w/w of a pre -biotic component, and 0.015% - 0.30% w/w of a stabilizer to the fermented slurry to obtain a final mixture, wherein the final mixture is mixed in a high-speed shear mixer at a temperature below 8 degrees Celsius to obtain the fermented multi-millet fruit-based vegan probiotic composition.

[0015] In some embodiments, the fermented multi-millet fruit-based vegan probiotic composition is prepared by, (a) obtaining a millet flour mixture by blending one or more millet flours; (b) blending 0.5% to 15% weight by weight (w/w) of the millet flour mixture with 65%-85% w/w of water at 15-30 RPM speed at ambient conditions for about 10 minutes to obtain a millet slurry; (c) adding 0.01% to 0.02% w/w of a first enzyme component with the millet slurry in a tank to obtain an enzyme-millet slurry and mixing the enzyme-millet slurry for about 5-7 minutes in a mixer; (d) passing the enzyme-millet slurry through high shear mixing, then heating till temperature reaches 70-80 degrees Celsius (°C), and maintaining for 30 minutes with constant stirring at 15-30 RPM speed to obtain an enzyme treated slurry; (e) cooling the enzyme treated slurry to 60 to 70 degrees Celsius (° C); (f) passing the cooled enzyme treated slurry through a homogenizer and homogenizing at 1000 RPM to 4500 RPM at 2500 pounds per square inch (psi) to obtain a homogenized slurry; (g) pasteurizing the homogenized slurry until it reaches temperature of 90-100 degrees Celsius; (h) transferring the pasteurized slurry to a fermenter and cooling down to 37-39 degrees Celsius; (i) fermenting the cooled and pasteurized slurry at a temperature between 37 to 42 degrees Celsius by adding 0.01%-0.5% w/w of a probiotic component and 0.01% to 0.05% w/w of a second enzyme component for 4 to 6 hours to obtain a fermented slurry; (j) reducing the temperature of the fermented slurry to below 8 degrees Celsius and adding 5% to 15% w/w of a pasteurized fruit component, 2% to 8% w/w of a pre-biotic component, 0.01% - 0.5% w/w of a flavor component, and 0.015% - 0.30% w/w of a stabilizer to the fermented slurry to obtain a final mixture; and (k) mixing the final mixture in the high-speed shear mixer at a temperature below 8 degrees Celsius to obtain the fermented multi-millet fruitbased vegan probiotic composition.

[0016] These and other aspects of the embodiments herein will be better appreciated and understood when considered in conjunction with the following description and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.

BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The embodiments herein will be better understood from the following detailed description with reference to the drawings, in which:

[0018] FIG. 1 illustrates a fermented multi-millet fruit-based vegan probiotic composition according to some embodiments herein;

[0019] FIGS. 2A and 2B are flow diagrams that illustrate a method of preparing a fermented multi-millet fruit-based vegan probiotic composition according to some embodiments herein; and

[0020] FIGS. 3 A and 3B are flow diagrams that illustrate a method of preparing a fermented multi-millet fruit-based vegan probiotic composition according to some embodiments herein.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

[0021] The embodiments herein and the various features and advantageous details thereof are explained more fully with reference to the non-limiting embodiments that are illustrated in the accompanying drawings and detailed in the following description. Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.

[0022] As mentioned, there remains a need for a probiotic-rich fermented composition with plant-derived alternatives to improve gut health. The embodiments herein achieve this by proposing a fermented multi-millet fruit-based vegan probiotic composition that is produced by treating one or more millets with enzymes, and then fermenting with added vegan probiotic cultures. The fermented multi-millet fruit-based vegan probiotic composition comprises a blend of at least one millet, probiotics, pre-biotics, fruit concentrates, stabilizer, and flavoring agents. The fermented multi-millet fruit-based vegan probiotic composition of the present disclosure has an optimum nutritional profile, a good sensory profile, and an improved shelf-life. The fermented multi-millet fruit-based vegan probiotic composition of the present disclosure is produced into a ready-to-drink beverage and provides gut health to end users. Referring now to the drawings and more particularly to FIGS. 1 through 3B where similar reference characters denote corresponding features consistently throughout the figures, there are shown preferred embodiments. As used herein, several terms are defined below:

[0023] The term "fermented multi-millet fruit-based probiotic vegan composition" used herein refers to an edible food composition comprising edible materials (especially, more than one millets and fruits), ingredients, additives, etc. that are fermented with vegan probiotic cultures. [0024] The term “probiotic component” refers to any sources with vegan probiotic cultures/microorganisms.

[0025] The term “vegan probiotic cultures” refers to live probiotic bacteria strains that occur from vegan/plant sources, unlike traditional dairy varieties.

[0026] The term “pre-biotic component” refers to any food sources with pre-biotic or soluble dietary fibre content.

[0027] The term “fruit component” refers to any fruit sources. The term “pasteurized fruit component” refers to the fruit component that is subjected to pasteurization process.

[0028] The term “fruit concentrate” refers to any fruits with the water removed.

[0029] The term “enzyme component” refers to any sources with enzymes.

[0030] The term “mixed berry” refers to a mix of one or more berries including strawberry, blueberry, raspberry, and blackberry.

[0031] The term "jaljeera" refers to a mix of lemon fruit with one or more spices including tamarind, cumin, etc.

[0032] The term “flavor component” refers to any food sources with flavors.

[0033] The term “beverage” means herein edible drink/stuff that is intended for ingestion by humans.

[0034] The term “organoleptic properties” refers to a sensory property of a food or beverage such as taste, color, odor, and mouthfeel.

[0035] The term “ready-to-drink” used herein refers to a fermented multi-millet fruitbased vegan composition which is essentially ready to drink as beverage for human consumption with minimal or no additional preparation such as mixing, cooking, heating, etc. [0036] The term “shelf-life” used herein refers to a time period within which the fermented multi-millet fruit-based vegan composition remains acceptable for organoleptic, nutritional, and safety purposes, for a consumer or a retailer. Shelf life depends on physical, microbiological and chemical processes taking place in the fermented multi-millet fruit-based vegan composition when stored under recommended condition. Chemical changes include oxidation of food, change and loss in colour, change in pH, enzymatic deterioration. Physical tests assessed are moisture content, textural changes, breakage or clumping of food. Microbial assessment for absence of pathogenic microorganism as per regulatory standards is carried out. Apart from microbial and chemical shelf life of food products, sensory aspects of the products like its flavor, texture and appearance for example play a vital role in consumer acceptability.

[0037] The term “gut health” used herein refers to a function of a digestive system which is a group of organs that break down consumed foods or nutritional products in order to absorb its nutrients.

[0038] FIG. 1 illustrates a fermented multi-millet fruit-based vegan probiotic composition according to some embodiments herein. The fermented multi-millet fruit-based vegan probiotic composition includes a millet flour mixture; a probiotic component; and an enzyme component.

[0039] The millet flour mixture includes one or more millet flours and may be obtained by blending the one or more millet flours. The one or more millet flours may be selected from a group comprising of jowar flour (sorghum), ragi flour (finger millet), pearl millet flour (bajra), little millet flour, foxtail millet flour, barnyard millet flour, or a combination thereof. The fermented multi-millet fruit-based vegan probiotic composition may include the millet flour mixture in a concentration ranging from 0.5% to 15% weight by weight (w/w).In some embodiments, the millet flour mixture includes 0.5% to 4.5% w/w of Jowar flour, 0.5% to 4.5% w/w of Bajra flour, and 0.2% to 3.5% w/w of Ragi flour.

[0040] The millet flour mixture may serve as food for the probiotic component. In some embodiments, the millet flour mixture, especially sugars and/or fibres in the millet flour mixture are treated with the enzyme component and fermented by the probiotic component to produce the fermented multi-millet fruit-based vegan probiotic composition.

[0041] The probiotic component may be added to the fermented multi-millet fruitbased vegan probiotic composition to ferment the sugars/fibres in the millets. The probiotic component may be a vegan probiotic culture. The probiotic component may be selected from a group comprising of Lactobacillus rhamnosus GG (LGG), Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus salivarius, Lactobacillus casei, Lactobasillus brevis, Lactobacillus johnsonii, Lactobacillus delbrueckii sub- sp. Bulgaricus, Bacillus coagulans, Lactobacillus fermentum, Lactobacillus caucasicus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus amylovorus, Lactobacillus gallinarum, Lactobacillus delbrueckii, Bifidobacterium bifidum, Bifidobacterium lactis, Bifidobacterium breve, Bifidobacterium longum, Bifidbacterium animalis, Bifidobacterium infantis, Streptococcus thermophilus, Saccharomyces boulardii, Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus gasseri, or a combination thereof. In some embodiments, the probiotic component is Lactobacillus rhamnosus GG. The fermented multi-millet fruit-based vegan composition may include the probiotic component in a concentration ranging from 0.01% to 0.5% w/w. [0042] The enzyme component may be added to break down the larger starch molecules of the millets into smaller sugar molecules, thereby reducing fermentation time by providing the sugar molecules to the probiotic component as food that ease the fermentation process by the probiotic component. The enzyme component further helps in (i) reducing viscosity of the fermented multi-millet fruit-based vegan probiotic composition; (ii) improving solid percentage (%) of the fermented multi-millet fruit-based vegan probiotic composition; and (iii) increasing sweetness of the millets to make the fermented multi-millet fruit-based vegan probiotic composition sensorially more appealing. In some embodiments, the enzyme component is amylase. The fermented multi-millet fruit-based vegan probiotic composition may include the enzyme component in a concentration ranging from 0.01% to 0.05% w/w. In some embodiments, the enzyme component includes a first enzyme component and a second enzyme component. In some embodiments, the first enzyme component is alpha amylase. In some embodiments, the second enzyme component is gluco amylase. The fermented multi-millet fruit-based vegan probiotic composition may include the first enzyme component in a concentration ranging from 0.01% to 0.02% w/w and the second enzyme component in a concentration ranging from 0.01% to 0.05% w/w.

[0043] The fermented multi-millet fruit-based vegan composition further includes a pre-biotic component, a pasteurized fruit component, a flavor component, and a stabilizer.

[0044] The pre-biotic component may be added to obtain the fermented multi-millet fruit-based vegan probiotic composition with improved fibre content. The pre-biotic component may be selected from a group comprising of inulin, fructo-oligosaccharides, polydextrose, soybean oligosaccharides, soya poly-saccharides and soya oligosaccharides, isomalto-oligosaccharides, gluco-oligosaccharides, xylo-oligosaccharides, isomaltulose, gentio-ologsaccharides, lactulose, lactoferrin, sugar alcohols such as lactitol, sorbitol, maltitol, inositol, and isomalt, galacto-oligosaccharides, partially hydrolyzed guar gum (guar gum derivative), pectin, resistant dextrin, or a combination thereof. In some embodiments, the pre -biotic component is inulin. The fermented multi-millet fruit-based vegan composition may include the pre -biotic component in a concentration ranging from 2% to 8% w/w.

[0045] The pasteurized fruit component may be added to the fermented multi-millet fruit-based vegan probiotic composition to (i) provide an optimum pH (4.1- 4.3) for the survival of the probiotic component, and (ii)improve the organoleptic properties of the fermented multi-millet fruit-based vegan probiotic composition. The pasteurized fruit component may be at least one of (i) a fruit concentrate, or (ii) a fruit juice of one or more fruit components that may be selected from a group consisting of apple; stone fruit including mango, and litchi; berry fruit including strawberry, raspberry, blackberry, and blue berry; citrus fruit including lemon; or a combination thereof. The fruit concentrate or fruit juice of the one or more fruit components may or may not contain one or more spices. For example, the pasteurized fruit component includes jaljeera that may contain lemon, and at least one spices selected from tamarind, cumin, mint, ginger, pepper, black salt, etc. In some embodiments, the pasteurized fruit component is a combination of mango juice concentrate, litchi juice concentrate, mixed berry fruit concentrate, and jaljeera fruit juice. The fermented multi-millet fruit-based vegan probiotic composition may include the pasteurized fruit component in a concentration ranging from 5% to 15% w/w. In some embodiments, the pasteurized fruit component may be obtained by subjecting at least one of (i) the fruit concentrate or (ii) the fruit juice of the one or more fruit components into pasteurization for 45 - 50 seconds at 85-95degrees Celsius and cooling down below 30 - 35 degrees Celsius. In some embodiments, the pasteurized fruit component includes 7% to 12% w/w of mango juice concentrate, 6.5% to 11.5% w/w of litchi juice concentrate, 4% to 8% w/w of mixed berry fruit concentrate, and 4% to 8% w/w of jaljeera fruit juice.

[0046] The flavor component may be a natural flavor or a natural extract of at least one of apple, strawberry, mango, and litchi, or other natural flavor. In some embodiments, the flavor component is natural apple flavor. The fermented multi-millet fruit-based vegan probiotic composition may include the flavor component in a concentration ranging from 0.01 - 0.5% w/w.

[0047] The stabilizer may be selected from a group consisting of amidated or non- amidated pectin, gelatin, xanthan gum, citrus fiber, gellan gum, carboxymethyl cellulose, lecithin, agar, carrageenan, pregelatinized modified or native food starch, or a combination thereof. In some embodiments, the stabilizer is pectin. The fermented multi-millet fruit-based vegan probiotic composition may include the stabilizer in a concentration ranging from 0.015 - 0.30% w/w.

[0048] In some embodiments, the flavor component, the pre -biotic component, and the stabilizer are also subjected to pasteurization along with the one or more fruit components.

[0049] In some embodiments, the fermented multi-millet fruit-based vegan probiotic composition includes 0.5% to 15% w/w of millet flour mixture, 0.01% to 0.5% w/w of the probiotic component, 2% to 8% w/w of the pre-biotic component, 5% to 15% w/w of the pasteurized fruit component,0.01% to 0.05% w/w of the enzyme component, 0.01% to 0.5% w/w of flavor component; 0.015% to 0.30% w/w of the stabilizer; and 65% to 85% w/w of water. Fruit juice may be used in replacement of water. [0050] The one or more millets in the millet flour mixture are homogenized, enzyme treated, and fermented with the probiotic component at specific process conditions to obtain the fermented multi-millet fruit-based vegan probiotic composition. The fermented multimillet fruit-based vegan probiotic composition does not contain cholesterol, added sugar, and preservatives.

[0051] Table 1 shows the fermented multi-millet fruit-based vegan probiotic composition according to some embodiments herein.

[0052] The above-mentioned ingredients and formulation window enables the creation of a unique set of food product values. In some embodiments, a total concentration of the millet flour mixture (a combination of Jowar flour, Bajra flour, and Ragi flour) is below 20% w/w in the fermented multi-millet fruit-based vegan probiotic composition. With this concentration (<20%) of the combination of Jowar flour, Bajra flour, Ragi flour and other millets, the fermented multi-millet fruit-based vegan probiotic composition (i.e. product) is obtained with optimum nutritional profile, improved consistency, and acceptable/improved sensorial values (a taste profile). A higher percentage constitution (>20% w/w) of the millet flour mixture causes undesirable consistency after homogenization, coagulation during pasteurization, and unsuitable taste profile.

[0053] In some embodiments, a total concentration of the enzyme component (amylase) is between 0.01% to 0.05% w/w in the fermented multi-millet fruit-based vegan probiotic composition. The addition of the enzyme component in this concentration range (i) reduces viscosity of the millet flour mixture (in slurry) post cooking, (ii) helps in avoiding gelation during pasteurization due to high viscosity, (iii) increases sweetness of the millets which make the fermented multi-millet fruit-based vegan probiotic composition sensorially more appealing, and (iv) reduces fermentation time by providing the sugar to the probiotic component by breaking the starch of the millets into simple sugars. A higher or lower percentage constitution (>0.05% w/w and < 0.01% w/w) of the enzyme component causes higher viscosity, makes the fermented multi-millet fruit-based vegan probiotic composition as non-palatable, and increases the fermentation time.

[0054] In some embodiments, a total concentration of the pasteurized fruit component is between 5% to 15% w/w in the fermented multi-millet fruit-based vegan probiotic composition. The one or more fruit components with this concentration range provide to the fermented multi-millet fruit-based vegan probiotic composition a pH of about 4.1- 4.3, which is the optimum pH for the survival of the probiotic component for longer period (for example, 45 - 60 days) at 8 - 10° C, thereby improving a shelf life of the fermented multi-millet fruit-based vegan probiotic composition without hampering the efficacy of the probiotic component (Lactobacillus rhamnosus GG).A higher or lower percentage constitution (>0.15% w/w and < 5% w/w) of the pasteurized fruit component may change the pH and hampers the efficacy of the probiotic component. Further, impacts the organoleptic properties of the fermented multi-millet fruit-based vegan probiotic composition.

[0055] In some embodiments, a total concentration of the pre-biotic component is between 2% to 8% w/w in the fermented multi-millet fruit-based vegan probiotic composition. The pre-biotic component with this concentration range provides improved fibre content to the fermented multi-millet fruit-based vegan probiotic composition. A variation in the concentration of the pre-biotic component may affect the nutritional value of the fermented multi-millet fruit-based vegan probiotic composition. [0056] The fermented multi-millet fruit-based vegan probiotic composition may be formulated into a ready-to-drink beverage. In some embodiments, the fermented multi-millet fruit-based vegan probiotic composition may be in a form of liquid formulation, a liquid concentrate, or in a solid form, in which case, the fermented multi-millet fruit-based vegan probiotic composition is reconstituted with water to make a ready-to-drink beverage at the time of consumption. Regardless of the form, the fermented multi-millet fruit-based vegan probiotic composition is stable for extended periods of time at refrigerated condition (e.g. 4 - 8° C) upto 45 - 60 days.

[0057] Table 2 explains a nutritional profile of the fermented multi-millet fruit-based vegan probiotic composition according to some embodiments herein.

[0058] FIGS. 2A and2B are flow diagrams that illustrate a method of preparing a fermented multi-millet fruit-based vegan probiotic composition according to some embodiments herein. At step 202, a millet flour mixture is obtained by blending one or more millet flours. In some embodiments, the millet flour mixture includes Jowar flour, Bajra flour, and Ragi flour.

[0059] Visual inspection of the millets may be performed by a quality analyst. The frequency of monitoring the millets is on a lot basis. The inspected lot is accepted or rejected based on the quality clearance. The millets are ground into flour after obtaining quality clearance. The millet flour mixture may be sieved in a Vibro-shifter. The Vibro-shifter uses a BSS #60 sieve along with a 10,000 gausses magnetic grill at the outlet for magnetic separation of super fine contaminants from the millet flour mixture. The magnetic grill is capable of separating contamination particles as small as 1 micron. Visual inspection of the sieved millet flour mixture may be performed by a quality analyst to identify contaminants in the sieved millet flour mixture. The frequency of monitoring of the sieved millet flour mixture is on a lot basis. The inspected lot is accepted or rejected based on the quality clearance. [0060] At step 204, 0.5% to 15% weight by weight (w/w) of millet flour mixture is blended with 65%-85% of water at a speed of 15 RPM (Revolution Per Minute) to 30 RPM at ambient conditions for about 10 minutes to obtain a millet slurry. The water may be a Reverse Osmosis treated water. The blending may be performed in a mixing tank with agitator. At step 206, the millet slurry is mixed well in a blender and then heated till temperature reaches 60-70 degrees Celsius (° C). The millet slurry may be mixed using any of methods such as dispersion, shear pump, venturi, etc. in the blender.

[0061] At step 208, the heated millet slurry is passed through a homogenizer and homogenized at 1000RPM to 4500 RPM at 2500 pounds per square inch (psi) to obtain a homogenized slurry. The homogenizer may be a two-stage homogenizer. The heated millet slurry may be homogenized at 2500 psi at a first stage, and 500 psi at a second stage.

[0062] Physical monitoring may be performed during the homogenization process on a lot basis. If a variation is observed based on the sensory information, the pressure/time combination is adjusted. Acidity, Brix & pH of the homogenized slurry is also checked.

[0063] At step 210, the homogenized slurry is added withO.Ol - 0.05% w/w of an enzyme component in a tank to obtain an enzyme-millet slurry and the enzyme-millet slurry is mixed for about 5-7 minutes in a mixer. In some embodiments, the enzyme component is alpha amylase and gluco amylase. The tank may be a jacketed kettle with stirrer. At step 212, the temperature of the enzymes-millet slurry is increased to 70-80 degrees Celsius and maintained for 30 minutes with constant stirring at 15 RPM to 30 RPM normal speed to obtain an enzyme treated slurry. Brix of the enzyme treated slurry may be checked as a quality check point. At step 214, the enzyme treated slurry is pasteurized until it reaches temperature of 90-100 degrees Celsius. At step 216, the pasteurized enzyme treated slurry is transferred to a fermenter and cooled down to 37-39 degrees Celsius to obtain a cooled enzyme treated slurry.

[0064] At step 218, the cooled enzyme treated slurry is fermented at a temperature between 37 to 42degrees Celsius by adding 0.01%-0.5% w/w of a probiotic component for 4 to6hours to obtain a fermented slurry. In some embodiments, the probiotic component is Lactobacillus rhamnosus GG. The probiotic component may be stored in frozen storage of - 40 degrees Celsius. The probiotic component may be stored in cold storage having a temperature between < -40degrees Celsius. Fermentation may be performed in a closed stainless-steel tank that may include a high-speed shear mixer and a water chilling facility. Physical monitoring may also be performed during the fermentation process on a lot basis. The pH of fermented slurry may be checked as a quality check point. The inspected lot is accepted or rejected based on quality clearance.

[0065] At step 220, the temperature of the fermented slurry is brought to below 8 (<8) degrees Celsius and 5% to 15% w/w of a pasteurized fruit component, 2% to 8% w/w of a pre -biotic component, 0.03% - 0.07% w/w of a flavor component, and 0.015% - 0.30% w/w of a stabilizer are added to the fermented slurry to obtain a final mixture. In some embodiments, the pasteurized fruit component includes 7 - 12% w/w of mango juice concentrate, 6.5-11.5% w/w of litchi juice concentrate, 4 - 8% w/w of mixed berry fruit concentrate, and 4 - 8% w/w of jaljeera fruit juice. In some embodiments, the pre -biotic component is inulin, the flavor component is natural apple flavor, and the stabilizer is pectin.

[0066] At step 222, the final mixture is mixed in the high-speed shear mixer at a temperature below 8 degrees Celsius to obtain the fermented multi-millet fruit-based vegan probiotic composition. Quality parameters such as brix, acidity and pH of the fermented multi-millet fruit-based vegan probiotic composition are checked to assure correct product and the fermented multi-millet fruit-based vegan probiotic composition is passed for packaging.

[0067] Physical monitoring may be performed during blending in the highspeed shear mixer on a lot basis. Consistency and quality of the fermented slurry are checked by the quality analyst and if required the duration can be increased for proper mixing. The quality of the fermented multi-millet fruit-based vegan probiotic composition is analyzed based on Sensory, Physical, Chemical & Biological information on a lot-by-lot basis. The inspected lot is accepted or rejected based on quality clearance.

[0068] In some embodiments, the pasteurized fruit component is obtained by subjecting at least one of fruit concentrate or fruit juice of one or more fruit components to pasteurization/batch pasteurization (approx. 80 - 1201iters/batch of lOOOliters) for 45 - 50 seconds at 85-95degrees Celsius and then cooled below 30 - 35 degrees Celsius. The one or more fruit components may be stored in a chilled condition (i.e.) less than 8 degrees Celsius. The one or more fruit components may be stored in cold storage having a temperature between < -8degrees Celsius. The addition of the pasteurized fruit component to the fermented multi-millet fruit-based vegan probiotic composition helps to maintain the pH of the fermented multi-millet fruit-based vegan probiotic composition in refrigerated condition. Physical monitoring may be performed during the pasteurization process on a lot basis.

[0069] The fermented multi-millet fruit-based vegan probiotic composition may be packed at a temperature below 8 degrees Celsius and stored in refrigerated conditions between 4to 8degrees Celsius. The fermented multi-millet fruit-based vegan probiotic composition may be packed in bottles with a serving size of about 80 milliliters (ml) using a continuous filling line and a secondary packaging facility. The packed fermented multi-millet fruit-based vegan probiotic composition is subjected to a physical check of sealing integrity and labels.

[0070] The fermented multi-millet fruit-based vegan probiotic composition can be packed into easily drinkable individual servings. Each sachet may comprise about 65-80 milliliters (ml)of the fermented multi-millet fruit-based vegan probiotic composition. In some embodiments, the fermented multi-millet fruit-based vegan probiotic composition comprises a pH of 4.1 - 4.3, a Brix value of 9 - 14, and a specific Gravity of 1.011 - 1.013. In some embodiments, the fermented multi-millet fruit-based vegan probiotic composition has a shelf life of about 45 - 60 days at refrigerated conditions (e.g. 4 - 8° C).

[0071] FIGS. 3 A and 3B are flow diagrams that illustrate a method of preparing a fermented multi-millet fruit-based vegan composition according to some embodiments herein. At step 302, a millet flour mixture is obtained by blending one or more millet flours. In some embodiments, the one or more millet flours includes Jo war flour, Bajra flour, and Ragi flour.

[0072] At step 304, 0.5% to 15% weight by weight (w/w) of the millet flour mixture is blended with 65%-85% of water at a speed of 15rpm to 30rpm at ambient conditions for about 10 minutes to obtain a millet slurry. At step 306, 0.01% to 0.02% w/w of a first enzyme component is mixed with the mixed slurry in a tank to obtain an enzyme-millet slurry and the enzyme-millet slurry is mixed for about 5-7 minutes in a mixer. In some embodiments, the first enzyme component is alpha amylase.

[0073] At step 308, the enzyme-millet slurry is passed through high shear mixing; then heated till temperature reaches 70-80 degrees Celsius (° c) and maintained for 30 minutes with constant stirring at 15-30 rpm to obtain an enzyme treated slurry. At step 310, the enzyme-treated slurry is cooled to 60 to 70 degrees Celsius (°c). At step 312, the cooled enzyme treated slurry is passed through a homogenizer and homogenized at 1000 rpm to 4500 rpm at 2500 pounds per square inch (psi) to obtain a homogenized slurry.

[0074] At step 314, the homogenized slurry is pasteurized until it reaches temperature of 90-100 degrees Celsius. At step 316, the pasteurized slurry is transferred to a fermenter and cooled to 37-39 degrees Celsius. At step 318, the cooled and pasteurized slurry is fermented at a temperature between 37 to 42 degrees Celsius by adding 0.01%-0.5% w/w of a probiotic component and 0.01% to 0.05% w/w of a second enzyme component for 4 to 6 hours to obtain a fermented slurry. In some embodiments, the probiotic component is Lactobacillus rhamnosus GG. The probiotic component may be stored in frozen storage of - 40 degrees Celsius. The probiotic component may be stored in cold storage having a temperature between < -40 degrees Celsius. In some embodiments, the second enzyme component is gluco amylase.

[0075] At step 320, the temperature of the fermented slurry is cooled to below 8 degrees Celsius followed by the addition of 5% to 15% w/w of a pasteurized fruit component, 2% to 8% w/w of a pre -biotic component, 0.03% - 0.5% w/w of a flavor component, and 0.015% - 0.30% w/w of a stabilizer to obtain a final mixture. At step 322, the final mixture is mixed in the high-speed shear mixer at a temperature below 8 degrees Celsius to obtain the fermented multi-millet fruit-based vegan probiotic composition.

[0076] The present invention uses millets containing sugars/fibres which are fermented using vegan probiotic cultures (the probiotic component) that provide the advantage of easy digestion. Also, the combination of ingredients provides a good mouth feel and reduced powderiness while consuming the fermented multi-millet fruit-based vegan probiotic composition (i.e. a final product). The incorporation of probiotics and fibre (pre- biotics) in a ready-to-drink beverage makes the fermented multi-millet fruit-based vegan probiotic composition healthy for the gut. Vegan probiotic culture facilitates fermentation of millets and uses the most documented probiotic strain of Lactobacillus rhamnosus GG(LGG) which provides various benefits for gut health improvement. As the starch molecules of the millets are too large to enter the probiotic bacterial cell, the amylase enzyme is added during fermentation, where the amylase enzyme breaks down the starch of millets into simple sugars and provides the sugars to the probiotics to ease the fermentation process of millets. Hence, the fermentation time is reduced. The amylase enzyme further improves the yield of the final product by increasing the solid content from 0.2 - 3% to 3 - 15% and make the final product sensorially more appealing by increasing sweetness of the millets. The pasteurized fruit component improves the organoleptic properties of the fermented multi-millet fruit-based vegan composition and provides taste/flavor to the fermented multi-millet fruit-based vegan probiotic composition. The pasteurized fruit component eliminates the artificial sugar. The pasteurized fruit component further helps to maintain the pH of the fermented multi-millet fruit-based vegan probiotic composition between 4.1 and 4.3 which is optimum for survival of LGG for 45 - 60 days of shelf life at 8 - 10° C, as it is optimum pH for LGG to be active throughout shelf-life without hampering efficacy. The inulin provides dietary fibre to the fermented multi-millet fruit-based vegan probiotic composition, which aids in the improvement of the gut health. The stabilizer may include pectin which improves the mouthfeel and viscosity of the fermented multi-millet fruit-based vegan probiotic composition. [0077] The fermented multi-millet fruit-based vegan probiotic composition further (i) provides immune health by developing higher antibodies and better immune health; (ii) reduces in digestive discomfort, especially frequent travelers; (iii) regulates bowl functions; (iv) reduces lower instances of hospitalization in kids; (v) regulates healthy respiratory function; and (vi) helps in maintaining healthy oral health.

[0078] In some exemplary embodiments, the fermented multi-millet fruit-based vegan probiotic composition of FIG. 1 is prepared using a method of FIGS. 2A-2B. The stability of the fermented multi-millet fruit-based vegan probiotic composition is evaluated by storing the fermented multi-millet fruit-based vegan probiotic composition at refrigerated conditions (e.g. 4 - 8° C)and observing physical integrity (color and texture), chemical integrity (pH, viscosity, brix), and probiotic Lactobacillus rhamnosus GG (LGG) count of the fermented multi-millet fruit-based vegan probiotic composition over the time period. The color, and texture are observed using standard practices. The pH, brix and viscosity are measured using a pH meter, brix refractometer and a viscometer respectively. The probiotic LGG count is assessed using plate count method. The observations are noted in table 3.

[0079] Table 3: Evaluation of physical integrity, chemical integrity, and probiotic LGG Count of the fermented multi-millet fruit-based vegan probiotic composition.

[0080] From the table 3, it is observed that there is no color change, and a texture change occurred in the fermented multi-millet fruit-based vegan probiotic composition and the pH, the brix value and viscosity are maintained till 60 days. Moreover, the fermented multi-millet fruit-based vegan probiotic composition comprises viable probiotic LGG even after 60 days of preparation. More clearly, the ingredients in the fermented multi-millet fruitbased vegan probiotic composition synergistically work together to provide an optimum pH (4.1-4.3) for the survival of the probiotic LGGat 4 - 8° C, thus improving a shelf-life of the fermented multi-millet fruit-based vegan probiotic composition. Hence, the fermented multi- millet fruit-based vegan probiotic composition is confirmed to have stability to make into product for end users and can be used for 45-60 days (shelf-life) by storing at 4 - 8° C.

[0081] Table 4 illustrates a synergistic effect of a combination of millets in improving fermentation time and a taste profile of the fermented multi-millet fruit-based vegan probiotic composition according to some embodiments herein. A combination of millets and individual millets are subjected to enzyme treatment and fermentation to prepare fermented products and the fermented products are observed for taste profile and fermentation time. The observations are tabulated in table 4 with remarks.

[0082] Table 4: Taste profile and fermentation time comparison of millets

[0083] From the above table 4, it is shown that the combination of Jowar, Ragi and Bajra(especially, 7% Jowar, 7% Bajra and 3% Ragi)gives maximum sensorially acceptable product with reduced fermentation time than individual millets. [0084] Table 5 illustrates a synergistic effect of a combination of millets in providing improved nutritional profile of the fermented multi-millet fruit-based vegan probiotic composition according to some embodiments herein. A combination of millets and individual millets are subjected to enzyme treatment and fermentation to prepare fermented products and the nutritional values of the fermented products are analyzed and tabulated in table 5 with remarks.

[0085] Table 5: Nutrition comparison of millets

[0086] From the above table 5, it is shown that the combination of Jowar, Ragi and Bajra(especially, 7% Jowar, 7% Bajra and 3% Ragi)gives optimum level of nutritional value than individual millets, where fibre and protein on higher side and fat on lower end, which works out well for GUT health.

[0087] The foregoing description of the specific embodiments will so fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications without departing from the generic concept, and, therefore, such adaptations and modifications should be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope of the appended claims.

Claims

CLAIMS I/We Claim:

1. A fermented multi-millet fruit-based vegan probiotic composition comprising,

(i) 0.5% to 15% weight by weight (w/w) of a millet flour mixture;

(ii) 0.01% to 0.05% w/w of enzyme component; and

(iii) 0.01% to 0.5% w/w of a probiotic component, wherein the millet flour mixture is treated with the enzyme component, and fermented by the probiotic component to form the fermented multi-millet fruit-based vegan probiotic composition that has a synergistic effect of providing optimum nutritional profile, good sensory profile, and improved shelf-life.

2. The fermented multi-millet fruit-based vegan probiotic composition as claimed in claim 1 , wherein the millet flour mixture comprises 0.5% to 4.5% w/w of Jowar flour, 0.5% to 4.5% w/w of Bajra flour, and 0.2% to 3.5% w/w of Ragi flour, the probiotic component comprises Lactobacillus rhamnosus GG (LGG), and the enzyme component comprisesO.01 % to 0.02% w/w of a first enzyme component that is alpha-amylase and 0.01% to 0.05% w/w of a second enzyme component that is gluco amylase.

3. The fermented multi-millet fruit-based vegan probiotic composition as claimed in claim 1, further comprising,

(i) 2% to 8% w/w of a pre-biotic component that comprises inulin;

(ii) 5% to 15% w/w of a pasteurized fruit component that comprises at least one of (i) a fruit concentrate or (ii) a fruit juice of one or more fruit components that are selected from a group comprising of apple, stone fruit comprising mango, and litchi, berry fruit comprising strawberry, raspberry, blackberry, and blue berry, citrus fruit comprising lemon or a combination thereof;

(iii) 0.01% to 0.5% w/w of a flavor component that comprises at least one natural flavor or natural extract of at least one of apple, strawberry, mango, or litchi;

(iv) 0.015% to 0.30% w/w of a stabilizer that comprises pectin; and

(v) 65% to 85% w/w of water.

4. The fermented multi-millet fruit-based vegan probiotic composition as claimed in claim 3, wherein the pasteurized fruit component is obtained by subjecting at least one of (i) the fruit concentrate or (ii) the fruit juice of the one or more fruit components into pasteurization for 45 - 50 seconds at 85-95 degrees Celsius and cooling down below 30 - 35 degrees Celsius.

5. The fermented multi-millet fruit-based vegan probiotic composition as claimed in claim 3, wherein the pasteurized fruit component comprises 7% to 12% w/w of mango juice concentrate, 6.5% to 11.5% w/w of litchi juice concentrate, 4% to 8% w/w of mixed berry fruit concentrate, and 4% to 8% w/w of jaljeera fruit juice.

6. The fermented multi-millet fruit-based vegan probiotic composition as claimed in claim 1 , wherein the fermented multi-millet fruit-based vegan probiotic composition comprises 0.5% to 4.5% w/w of Jowar flour; 0.5% to 4.5% w/w of Bajra flour; 0.2% to 3.5% w/w of Ragi flour; 0.01% to 0.02% w/w of alpha amylase enzyme, 0.01% to 0.05% w/w of gluco amylase enzyme, 0.01% to 0.5% w/w of Lactobacillus rhamnosus GG (LGG); 2% to 8% w/w of inulin; 7% to 12% w/w of mango juice concentrate, 6.5%-11.5% w/w of litchi juice concentrate; 4% to 8% w/w of mixed berry fruit concentrate, 4% to 8% w/w of jaljeera fruit juice, 0.01% to 0.5% w/w of natural apple flavor; 0.015% - 0.30% w/w of pectin; and 65% to 85% w/w of water.

7. The fermented multi-millet fruit-based vegan probiotic composition as claimed in claim 1, wherein the fermented multi-millet fruit-based vegan probiotic composition is formulated into a ready-to-drink beverage and comprises a pH of 4.1 - 4.3, a brix value of 9 - 14, and a specific gravity of 1.011 - 1.013.

8. The fermented multi-millet fruit-based vegan probiotic composition as claimed in claim 1, wherein the fermented multi-millet fruit-based vegan probiotic composition has a shelf life of about 45 - 60 days at refrigerated conditions.

9. A method of preparing a fermented multi-millet fruit-based vegan probiotic composition comprising, obtaining a millet flour mixture by blending one or more millet flours; blending 0.5% to 15% weight by weight (w/w) of millet flour mixture with 65% to 85% of water at ambient conditions for about 10 minutes to obtain a millet slurry, wherein the millet slurry is mixed well using a blender and then heated till temperature reaches 60- 70degrees Celsius (° C); homogenizing the heated millet slurry in a homogenizer at 1000 RPM to 4500 RPM at 2500 pounds per square inch (psi) to obtain a homogenized slurry; adding 0.01 - 0.05% w/w of an enzyme component with the homogenized slurry to obtain an enzyme-millet slurry, wherein the enzyme-millet slurry is mixed for about 5-7 minutes, then the temperature of the enzymes-millet slurry is increased to 70-80degrees Celsius and then maintained for 30 minutes with constant stirring at 15-30 RPM speed to obtain an enzyme treated slurry; pasteurizing the enzyme treated slurry until the enzyme treated slurry reaches temperature of 90-100degrees Celsius, wherein the pasteurized enzyme treated slurry is transferred to a fermenter and cooled down to 37-39 degrees Celsius to obtain a cooled enzyme treated slurry; fermenting the cooled enzyme treated slurry at a temperature between 37 to 42 degrees Celsius by adding 0.01% to 0.5% w/w of a probiotic component for 4 to 6 hours to obtain a fermented slurry; and reducing the temperature of the fermented slurry to below 8 degrees Celsius, and adding 5%-15% w/w of a pasteurized fruit component, 0.01% to 0.5% w/w of a flavor component, 2% to 8% w/w of a pre-biotic component, and 0.015% - 0.30% w/w of a stabilizer to the fermented slurry to obtain a final mixture, wherein the final mixture is mixed in a high-speed shear mixer at a temperature below 8 degrees Celsius to obtain the fermented multi-millet fruit-based vegan probiotic composition.

10. The method as claimed in claim 9, wherein the fermented multi-millet fruit-based vegan probiotic composition is prepared by, obtaining a millet flour mixture by blending one or more millet flours; blending 0.5% to 15% weight by weight (w/w) of the millet flour mixture with 65%- 85% w/w of water at 15-30 RPM speed at ambient conditions for about 10 minutes to obtain a millet slurry; adding 0.01 %to 0.02% w/w of a first enzyme component with the millet slurry in a tank to obtain an enzyme-millet slurry and mixing the enzyme-millet slurry for about 5-7 minutes in a mixer; passing the enzyme-millet slurry through high shear mixing, then heating till temperature reaches 70-80 degrees Celsius (°C), and maintaining for 30 minutes with constant stirring at 15-30 RPM speed to obtain an enzyme treated slurry; cooling the enzyme treated slurry to 60 to 70 degrees Celsius (° C); passing the cooled enzyme treated slurry through a homogenizer and homogenizing at 1000 RPM to 4500 RPM at 2500 pounds per square inch (psi) to obtain a homogenized slurry; pasteurizing the homogenized slurry until it reaches temperature of 90-100 degrees Celsius; transferring the pasteurized slurry to a fermenter and cooling down to 37-39 degrees Celsius; fermenting the cooled and pasteurized slurry at a temperature between 37 to 42 degrees Celsius by adding 0.01%-0.5% w/w of a probiotic component and 0.01% to 0.05% w/w of a second enzyme component for 4 to 6 hours to obtain a fermented slurry; reducing the temperature of the fermented slurry to below 8 degrees Celsius and adding 5% to 15% w/w of a pasteurized fruit component, 2% to 8% w/w of a pre -biotic component, 0.01% to 0.5% w/w of a flavor component, and 0.015% to 0.30% w/w of a stabilizer to the fermented slurry to obtain a final mixture; and mixing the final mixture in the high-speed shear mixer at a temperature below 8 degrees Celsius to obtain the fermented multi-millet fruit-based vegan probiotic composition.