What question did this study set out to answer?

The study aims to evaluate the physicochemical, amino acid, microbial, and sensory properties of plant-based yoghurt made from soybean and pigeon pea milk.

March 13, 2026Open Access

Physicochemical properties, amino acid profiles, microbial and sensory qualities of plant-based yoghurt drink from blends of pigeon pea (Cajanus Cajan) and soy-bean (Glycine Max) milk

Key Points

The study aims to evaluate the physicochemical, amino acid, microbial, and sensory properties of plant-based yoghurt made from soybean and pigeon pea milk.
Formulated yoghurt drinks from soybean and pigeon pea milks with varying ratios.
Measured nutritive qualities and microbial properties using standard methods.
Used 100% cow milk yoghurt as a control for comparison.
Significant variations in nutritional properties were recorded across different formulations.
High levels of certain minerals and vitamins were found in cow milk yoghurt compared to plant-based formulations.
All yoghurt samples were accepted, with cow milk yoghurt being the most preferred.

Abstract

Plant-based yoghurt drinks are important food sources globally due to their inherent health and nutrition benefits. These have become the major areas of food research and as a result, this study aim to produce plant-based yoghurt drink from locally sourced soybean milk (SBM) and pigeon pea seed milk (PPM) using different formulations. The nutritive qualities, amino acid profile, microbial and sensory properties of 100% SBM, SBM90:10PPM, SBM80:20PPM, SBM70:30PPM formulation ratios were determined using standard methods, whereas 100% cow milk (CM) yoghurt served as the control. The results showed significant (p < 0.05) variations, indicating that some proximate nutrients, macro-minerals, and chemical properties were affected by the increment of SBM (70–100%) in the yoghurt drink, whereas moisture, micro-minerals, vitamins, and total essential amino acid (TAA), total non-essential amino acids (TNEAA) and total titrable acidity (TTA) were affected by the increment of PPM (10–30%) in the yoghurt drinks. On the other hand, Fe, Zn, TTA, total soluble solid (TSS), vitamins A, E, B1, B2 B3, and TEAA revealed highest values in CM yoghurts. Although the general acceptance of 100% CM yoghurt drink scored highest (83.5%) above SBM – PPM yoghurts (55–61.5%), howbeit, none of the yoghurt sample was rejected. The research revealed that high nutritive quality and acceptable yoghurts can be produced from SBM and PPM formulations into yoghurt drink for good nutrition and wellness, especially for lactose intolerant consumers.

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