Comparative Analysis on the Calcium Concentration of Conventional over Probiotic Based Pearl Millet Foods by Atomic Absorption Spectrophotometric Analysis.
DOI:
https://doi.org/10.47750/pnr.2022.13.S04.053Keywords:
Innovative Pearl Millet, Probiotics, Atomic Absorption Spectrophotometry, Milk, Curd, Lactobacillus, Bacillus mesentericus.Abstract
Aim: To estimate the Calcium concentration of Probiotic based fermented innovative Pearl millet by Atomic Absorption
Spectrophotometric analysis. Materials and Methods: Probiotics Lactobacillus and Bacillus mesentericus were used and
compared with the uninoculated Pearl millet for Calcium estimation by atomic absorption spectroscopy after 18 hrs. The
sample was calculated by using clincalc.com. For alpha error- threshold at 0.05%, 95% confidence interval, G power at 80%
and enrollment ratio 1 (N=18). T tests were performed between the samples using IBM SPSS V 28.0 software. Results:
Calcium concentration was estimated to be 112.5 mg/100g for probiotic pearl millet and 187.8 mg/100g for Conventional pearl
millet. Comparison of the results by statistical T test analysis showed it as statistically significant. Conclusion: A moderate
increase in the concentration of Calcium was observed in the Conventional pearl millet composition which can be further
standardized for use as supplements to treat malnutrition.
