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Linseed is one of the most important crops and it has exceptionally high content of AlphaLinolenic acid, dietary fiber, high quality protein, phytoestrogens and minerals especially phosphorus, magnesium and calcium. To increase the uptake of linseed, value addition is attempted. Standardization of protocol was carried out based on pH, titrable acidity and sensory characteristics for the parameters - seed processing technique, substrate, sugar, inoculum, honey concentrations, incubation temperature and fermentation duration using Lactobacillus acidophilus and Saccharomyces ellipsoideus. Seed processing technique of roasting and powdering, substrate concentration of 10 % and 5 %, sugar concentration of 6.6 % and 10 % with sugar and honey in the ratio of 80:20 and 60:40 were selected for bacterial and yeast fermentation respectively. Incubation temperature of 30°C for 2 days with 8 % inoculum was found to be effective for the preparation of fermented beverage. Based on the experimental results standard protocol was constructed and fermented beverage is prepared using probiotic organisms Lactobacillus acidophilus, Bacillus mesentericus, Saccharomyces ellipsoideus, Saccharomyces boulardii and lactic acid bacterial isolate. Organoleptic evaluation recorded an overall acceptability of 6.7 to 7.5. Cost of the beverage ranged from rupees 66.05 - 33.16 due to the variations in amount of recovery. | Standardization of protocol for the preparation of linseed beverage using lactic acid bacteria and yeast
