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This study aims to develop, optimize, and evaluate the effective utilization of pineapple peel powder (PPP) in the development of white finger millet probiotic beverages (WFMPBs) using Lactobacillus rhamnosus GG NCDC 347. The optimal condition for the development of PPP incorporated WFMPB was obtained by CCD. The independent variables taken for optimization were inoculum concentration (1–3%), fermentation time (2–8 h), and PPP concentration (1–3%). Viscosity, pH, and probiotic count are taken as response variables. Results revealed that product with 2% PPP, cultured with 1% (v/v) L. rhamnosus, incubated for 6 h had the most desirable probiotic properties with a probiotic count of 9 log CFU/ml. The reported information on physiochemical and other attributes of WFMPB with PPP could guide the food industry to use pineapple peel as a prebiotic, which is usually discarded as processing waste, by incorporating it in WFMPB showed the presence of phytochemical compounds which have health beneficial effect on diabetes, colitis, anxiety, depression, osteoarthritis, and cerebral ischemia. Novelty impact statement The reported information on physiochemical and other attributes of WFMPB with PPP could guide the food industry to use pineapple peel as a prebiotic, which is usually discarded as processing waste. Incorporating PPP with WFMPB can overcome the non‐acceptance of dairy‐based probiotic beverages by lactose intolerance people.

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