PAPER TITLE :PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF NOVEL PLANT MILK BEVERAGE DEVELOPED FROM EXTRACTS OF TIGER NUT, CASHEW NUT AND COCONUT

APPLIED TROPICAL AGRICULTURE | VOLUME 24 NUMBER 1 2019

Paper Details

  • Author(s) : *Olagunju, A.I. and Oyewumi, D.M.
  • Abstract:

Plant milk was obtained from three different materials namely tiger nut, cashew nut and coconut. The milk extract was
blended together in varying proportions and four plant milk formulations was developed. The formulated milk
beverages were evaluated for their physicochemical properties, proximate composition, antioxidative properties and
consumer acceptability. Lactose-free beverages developed from blends of plant seed is a potential feeding alternative
with improved nutritional and functional properties to individuals with milk-related food restrictions. Plant-based
milk alternatives also serve as inexpensive alternative to poor economic group in developing countries having
insufficient cow milk supply. Plant milk beverages showed significant amount of protein, fat and ash contents.
Formulations with greater proportion of tigernut milk exhibited highest phenolic content as well as significant ability
to reduce Fe3+ to Fe2+. Similarly, the milk beverage with the highest content of coconut milk exhibited high DPPH
radical scavenging ability and was the most preferred by the panellists. The formulated novel beverage has potential
as a functional beverage to contribute to nutritional well-being as well protects cardiovascular health.
Keywords: vegetable milk, lactose-free, beverage, phenolic, radical scavenging