A Milk Substitute Preparation Study using Legumes and Improvisation of a Recipe of Common Consumption

Abstract

The Protein deficiency continues to be a major nutritional concern in developing countries, particularly among populations with limited economic resources. Although milk is widely produced, its affordability and accessibility remain restricted for many low-income families. In such circumstances, plant-based protein sources, especially legumes and pulses, offer an economical and nutritionally rich alternative. Legumes are known for their high protein content along with essential vitamins, minerals, dietary fiber, and other beneficial phytochemicals, making them suitable for improving overall dietary quality. The present investigation was conducted to develop a nutritionally enhanced milk-based product by blending of multi-legume extract into bovine milk. Various blend proportions of legume extract and milk were formulated and subjected to sensory evaluation to determine consumer acceptability. Parameters including appearance, flavor, consistency, and overall acceptability were assessed. The blend receiving the highest sensory scores was selected for further nutritional evaluation. Proximate analysis of the selected formulation was carried out to determine its moisture, protein, fat, ash, and carbohydrate content. The results demonstrated that the addition of multi-legume extract improved the protein concentration and enhanced the overall nutrient density of the milk blend. Importantly, the incorporation did not negatively influence sensory characteristics, indicating that nutritional enrichment was achieved without compromising product quality. The developed formulation shows potential as a cost-effective, protein-enriched alternative that can contribute to address dietary protein gaps.