Review Article
Plant Based Legume Extracts as Milk Alternatives - A Review
Issue:
Volume 13, Issue 3, June 2025
Pages:
109-118
Received:
1 April 2025
Accepted:
16 April 2025
Published:
14 May 2025
Abstract: Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nuts, seeds, and grains. This review is focused on the potential of plant-based milk alternatives, including soymilk, chickpea milk, kidney bean milk and cowpea milk as sustainable, nutritious, and functional substitutes for traditional dairy milk. Recent findings highlight advancements in processing methods such as heat treatment, fermentation, and germination, which mitigate anti-nutritional factors, enhance flavor profiles, and improving sensory and nutritional qualities. Emerging legume-based options, beyond the widely consumed soymilk, appear promising to for diversify the-se alternative plant-based milk resources owing to their superior protein quality, bioactive compounds, and environmental benefits. This review also underscores the sustainability of legumes, highlighting their contributions to soil health, nitrogen fixation living little carbon footprints compared to dairy milk and its products. This review affirms that legume-based milk alternatives offer a viable, sustainable solution to global challenges in food and nutrition security and environmental health apart from providing healthier options for lactose-intolerant and saturated fat consumption conscious consumers.
Abstract: Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nut...
Show More
,
Sheel Sharma
