Comparative Nutritional Assessment of Millet-Based Milk Produced by Ultrasound, Germination, and a Combined Approach
Sarthak Saxena, Hamsadhwani Vasudevan, Sonia Saini, Soumya Sasmal
Abstract
As a result of veganism and the lactose-intolerant population, the demand for plant-based milk and milk products is increasing. Researchers across the globe are working on developing various plant-based milk products as they compensate for the lack of protein, starch, and other nutrients. Millets are a significant source of nutrients and a potential source of plant-based milk. The present study investigated the impact of soaking and germination on the physicochemical, proximate, adsorptive, antioxidant, antinutrient, and sensory aspects of different millet milks. The study observed an increase in phenolic activity and antioxidant activity after germination by 92 ± 1.99 and 33.42 ± 0.55%, respectively. The amalgamation of sonication with germination reduced the average antinutrient concentration to 23.31 ± 0.36%. This study concludes that combining both techniques enhances millet milk’s functional properties. In the future, it can be a potential processing technique to get nutritious millet milk.