This study was carried out to explore prebiotic effect of different cereal bran on Bifidobacterium longum BB536 for developing functional. All the bran (sorghum, barely and millet) were ground finely. Fermentation mediums were formulated from goat milk supplemented with 10% inulin and different cereal bran (sorghum, barely and millet). Probiotic strain B. longum BB 536 was used for fermentation. Different analyses including proximate, mineral, strain BB536 viable count, physichochemical analysis were conducted. Inulin was an excellent source of fiber, carbohydrate and minerals (Ca, K, Mg and Na). Among cereal bran barley contained the highest level of fiber, followed by sorghum and then millet barn. Moreover, cereal bran are good source of protein, fat and ash. During fermentation, the maximum growth of the strain BB 536 in all type of fermented goat milk supplemented with different fiber was attained at 12 h incubation. These high viable count of strain BB536 (7.53±0.16b -8.43±0.03cLog CFU/ml) in all fermented goat milk products exceed the minimum number (6 log CFU/ml products) required to presence in probiotic food. Further, rates of strain BB 536 increases induced by different cereal bran are comparable to that of the commercial prebiotic inulin. Moreover, fermentation process was also accompanied with significant changes in physicochemical properties of fermented goat milk. Therefore, different types of cereal bran have prebiotic effect on strain BB 536 when supplemented to goat milk for development of functional food. Same time the fermented products can provide other essential nutrients such as protein, fat, minerals and fiber.

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