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<p>The rising demand for dairy alternatives has driven growing interest in plant-based milk analogues (PBMAs) derived from underutilized legumes and millets. This study formulated PBMAs from cowpea (<i>Vigna unguiculata</i>), peanut (<i>Arachis hypogaea</i>), and little millet (<i>Panicum sumatrense</i>) to enhance nutritional, physicochemical, microbial, and sensory attributes through optimized pretreatments. Raw materials were subjected to pretreatments-roasting, soaking, and blanching prior to milk extraction and pasteurization. Comprehensive analyses were conducted for proximate and mineral composition, antinutritional factors, polyphenol content, pH, titratable acidity, viscosity, color, microbial safety, and sensory acceptability. Peanut milk achieved the highest yield (100%) and viscosity (4.81&#xa0;mPa.s), while little millet milk exhibited superior polyphenol content (201&#xa0;mg/100&#xa0;mL) and iron concentration. Cowpea milk demonstrated the most favorable microbial safety profile, with consistently low bacterial and fungal counts. All PBMAs were rich in protein and dietary fiber but lower in calcium compared to dairy milk. Pretreatments effectively reduced phytic acid and tannin contents while improving sensory attributes such as flavor, mouthfeel, and overall acceptability. These findings highlight the potential of cowpea, peanut, and little millet as sustainable raw materials for developing functional plant-based milk alternatives comparable to dairy in nutritional and sensory performance.</p>

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Comparative nutritional, functional, and microbial profiling of selected plant-based milk analogues versus dairy

  • 期刊论文

  • 发表日期：

    2026年3月17日

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  • Beesetti Lohita,
  • M. Vani Priya,
  • G. Harmitha,
  • Mupparapu Srijaya

摘要

The rising demand for dairy alternatives has driven growing interest in plant-based milk analogues (PBMAs) derived from underutilized legumes and millets. This study formulated PBMAs from cowpea (Vigna unguiculata), peanut (Arachis hypogaea), and little millet (Panicum sumatrense) to enhance nutritional, physicochemical, microbial, and sensory attributes through optimized pretreatments. Raw materials were subjected to pretreatments-roasting, soaking, and blanching prior to milk extraction and pasteurization. Comprehensive analyses were conducted for proximate and mineral composition, antinutritional factors, polyphenol content, pH, titratable acidity, viscosity, color, microbial safety, and sensory acceptability. Peanut milk achieved the highest yield (100%) and viscosity (4.81 mPa.s), while little millet milk exhibited superior polyphenol content (201 mg/100 mL) and iron concentration. Cowpea milk demonstrated the most favorable microbial safety profile, with consistently low bacterial and fungal counts. All PBMAs were rich in protein and dietary fiber but lower in calcium compared to dairy milk. Pretreatments effectively reduced phytic acid and tannin contents while improving sensory attributes such as flavor, mouthfeel, and overall acceptability. These findings highlight the potential of cowpea, peanut, and little millet as sustainable raw materials for developing functional plant-based milk alternatives comparable to dairy in nutritional and sensory performance.