Development of mung bean (Vigna radiate L.)-based next-generation vegan milk: Processing, nutritional composition and quality attributes

Legume proteins are a potential source of functional ingredients to create good quality plant-based milk substitutes. However, the design of high-quality plant-based milk substitutes depends on ingredients and processing operations. Thus, the objectives of the study were to investigate the effect of soaking, soaking and blanching, germination and germination and blanching in the development of high-quality mung bean (Vigna radiate L.)-based vegan milk. Also, studied the effect of processing methods on nutritional, physico-chemical, sensory and microbiological analyses of the developed product. The sample with the germination method showed the highest protein (4.39%), carbohydrates (5.52%) and energy (39.93%) compared to other processing methods. The germination and blanching method reported a higher viscosity, sucrose content and TSS compared to other methods. All the samples showed a presence of 12 amino acids (e.g. glutamic acid, phenylalanine, serine) and absence of cystine and methionine. All the samples showed a decrease in pH and acidity, while no clot formation during the storage period. The presence of microbiological count was noticed from days 7 and 10, which remain under the acceptable standard limits. Germination & blanching received a high sensory score and overall acceptability and provided the good quality attributes of mung bean-based vegan milk. Thus, these processing technologies can be used to develop higher quality, healthiness and more sustainable vegan beverages that can substitute animal-based milk.