269: Optimizing the Enzymatic Process for the Formulation of Plant-Based Milk Alternatives From Mung Beans

Introduction

The increasing prevalence of cow milk allergies, lactose intolerance, and the shift toward vegan diets has spiked demand for plant-based dairy alternatives. While options like soy and almond milk exist, they often fall short due to allergen risks, lower protein content, and processing challenges. Pulses, including lentils, chickpeas, and peas, are rich in protein, dietary fiber, and prebiotics, making them ideal for developing nutritious, allergen-friendly, and sustainable plant-based milk alternatives.

Methods

Mung beans were soaked in a 1:3 (w/v) water ratio for 6–8 h (short soaking time) or 12–14 h (long soaking time), with water changed every 4 hours. The soaked beans were ground into a slurry using a Vitamix blender. The enzymatic treatment method was performed using enzymes (protease, amylase, cellulase, hemicellulose) at 1% or 2% (w/w) concentrations added and incubated for 1–2 hours at pH 7 and 40–60°C. The slurry was strained, vacuum-filtered, and heat-treated at 60–70°C for 5–10 minutes before homogenization (40–50°C, 3–5 minutes). The milk was pasteurized at 63°C for 30 minutes, stored in glass bottles, and analyzed for shelf life and physicochemical properties.

Results

The optimized enzymatic process yielded high-quality mung bean milk with improved nutritional and sensory properties. Long soaking (12–14 hours) enhanced germination, while higher enzyme concentrations (2% w/w) significantly improved extraction efficiency and milk yield. The enzymatic treatment at 50–55°C and pH 7 resulted in smooth consistency, lower viscosity, and increased protein and carbohydrate content. Sequential filtration and homogenization produced a creamy, particle-free milk with stable emulsion. Pasteurization at 63°C for 30 minutes ensured microbiological safety while preserving sensory attributes. The milk-maintained quality for up to 7–10 days under refrigeration, demonstrating the effectiveness of the process.

Significance

Few studies have explored pulse-based milk development, and limited products exist commercially. Enzymatic extraction, a novel, sustainable method, was optimized to enhance the nutrient extraction, texture, flavor, and nutritional quality of mung bean milk. Mung beans, selected for their superior protein and fiber content, low input needs, and sustainability, leveraged Oklahoma's agricultural strengths, providing a cost-effective, scalable solution for improving pulse-based milk quality and stability.

Authors: Rathnababu Gorremuchhu, Priyanka Gupta, Kanika Bhargava