Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata)

Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) were investigated for their potential as plant-based milk alternatives. Their nutritional, anti-nutrient, stability, and organoleptic characteristics were compared with commercial soymilk and bovine milk. Results showed that both adzuki bean milk (ABM) and mung bean milk (MBM) demonstrated lower protein (ABM: 2.19 ± 0.10 %; MBM: 1.63 ± 0.05 %) and carbohydrate contents compared to soymilk. Additionally, they exhibited magnesium contents similar to bovine milk and iron levels comparable to both soymilk and bovine milk. While total amino acid content was lower in ABM and MBM, their phytic acid and purine contents were significantly lower than in soymilk. Fewer volatile compounds associated with beany flavours were also present in ABM and MBM, and ABM emerged as a palatable choice from the sensory analysis. These findings suggest that ABM and MBM have the potential to offer diverse and palatable plant-based milk options for consumers.