Production of plant-based milk from local almond nuts (<em>Terminalia catappa L</em>.) and evaluation of its sensory and nutritional properties

Abstract

An experiment was conducted to investigate the possibility of making plant-based milk using Local Almond (Terminalia catappa L.) nuts. Harvested nuts were cleaned, shelled and, separated into two sets based on their maturity stage: well-ripened and mature-green. Local Almond nuts at both maturity stages were blanched and blended with water at a ratio of 1:2 (w/w), and two different plant-based milk samples were prepared as T1, from well-ripened and T2, from mature-green fruit kernels. The sensory evaluation of prepared kernel-based milk samples was conducted, occupying a panel of 30 semi-trained members using a five-point hedonic scale. The product’s appearance, odour, flavour, mouthfeel, and overall acceptability were tested and analyzed using the Friedman test. The proximate composition of the prepared plant-based milk samples was determined in triplicates, and the energy content of the milk samples was estimated based on their nutritional values and was compared with those of Cow’s milk. Data were analyzed using ANOVA procedures at a 5% significance level. Obtained sensory data revealed that among two milk samples, milk prepared from well-ripened Local Almond kernel (T1) was recorded as the best sample except for aroma for all organoleptic attributes. The proximate analysis found that the crude protein, crude fat and crude fiber content of both T1 and T2 Local Almond milk samples were higher than those of Cow’s milk. Among the samples, the T1 showed the highest crude fat content (13.30 ± 0.01%), whereas T2 showed the highest crude protein content (7.40 ± 0.00%). Carbohydrate content of both T1 (2.09± 0.00%) and T2 (1.20± 0.00%) was less than that of cow’s milk (4.80 ± 0.01%). The study suggests mixing milk extracted from mature green fruits and well-ripened fruit kernels to improve the final nutritional quality of Local Almond milk. This study reveals the requirement for further studies related to Local Almond kernel-based milk as a good source of plant-based milk and a potential substitute for Cow’s milk.