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Comparative Evaluation of the Physicochemical and Sensory Assessment of Selected Plant Milks

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  • Okoroafor Clara Nneka

    (Department of Human Nutrition and Dietetics, Ambrose Alli University P.M.B. 14, Ekpoma, Edo State, Nigeria)

  • Obinwa Ezinne Prisca

    (Department of Human Nutrition and Dietetics, Ambrose Alli University P.M.B. 14, Ekpoma, Edo State, Nigeria)

  • Nwachukwu Chijioke Nnaemeka

    (Department of Food Science and Technology, Imo State University, Owerri, Imo State, Nigeria)

  • Elemuo Godswill Kodili

    (Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria)

  • Salomi Onoriode Odehowho

    (Department of Food, Nutrition and Home Science, University of Port Harcourt P.M.B. 5323, Rivers State)

  • Nwakanma Chidiebere Immaculata

    (Department of Food, Nutrition and Home Science, University of Port Harcourt P.M.B. 5323, Rivers State)

Abstract

Soybeans, coconuts, tiger nuts and groundnuts were processed into natural fresh milk respectively. These milk samples were evaluated for their physicochemical and sensory qualities and for possible consumption as milk. Significant difference (p 0.05) difference in appearance; although all the samples were generally accepted in terms of sensory quality. It was concluded that milk from coconut, groundnut, soymilk and tiger-nut be encouraged due to the high nutrient contents. It was also observed that tiger nut milk without sugar can be used by diabetic patients judging by their low carbohydrate content. The results from sensory evaluation revealed that the consumer acceptability of the plant milk samples varied based on the opinion of the panelists with soymilk and tiger nut milk recording the highest level of acceptability while groundnut milk recorded the lowest score for most of the parameters analyzed. These observations further support most of the earlier revelations on milk analogue from vegetable source as means of alleviating malnutrition in most developing countries such as Nigeria. It was observed that tiger nut milk without sugar can be used by diabetic patients judging by their low carbohydrate content.

Suggested Citation

  • Okoroafor Clara Nneka & Obinwa Ezinne Prisca & Nwachukwu Chijioke Nnaemeka & Elemuo Godswill Kodili & Salomi Onoriode Odehowho & Nwakanma Chidiebere Immaculata, 2025. "Comparative Evaluation of the Physicochemical and Sensory Assessment of Selected Plant Milks," International Journal of Research and Innovation in Applied Science, International Journal of Research and Innovation in Applied Science (IJRIAS), vol. 10(1), pages 552-559, January.
    • Handle: RePEc:bjf:journl:v:10:y:2025:i:1:p:552-559
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