Abstract:
The food that is most frequently consumed worldwide is milk, which is also a key component in the creation of many dairy products. Despite the widespread production and use of milk and goods made from milk, a sizable portion of the global populace is lactose intolerant and allergic to milk solids. For several reasons, including medical ailments like allergies to the proteins in cow's milk and difficulties with cholesterol, as well as dietary preferences like veganism and concerns about hormone issues, antibiotic residues, and toxins in milk, consumers have cut back or ceased consuming dairy products. Plant-based beverages could be used as a potential replacement for milk and milk-based products to help discover a solution to this issue. There is room for greater exploitation of prospective food sources because there are so few plant milk varieties available on the market. Unstudied dietary sources, particularly pulses like chickpeas, lentils, lupin, peas, and fababeans, offer an alluring source for a milk substitute. Plant milk typically goes through fermentation, which boosts the activity of bioactive components, improves the product's quality, and also boosts the bioavailability of minerals in the category of fermented beverages. Because of their rich nutritional profile and superior milk quality with unique bioactive components as compared to traditional dairy products, pulses (the poor man's meat) are the main focus for producing alternative dairy substitutes. The production of pulses is spread around the world, with Pakistan and Asia, in particular, accounting for about half of the total. Pulses are a good source of vitamins and minerals like iron, magnesium, folic acid, and zinc, as well as protein, fiber, and other nutrients. Pulse proteins can be consumed by those who are intolerant to gluten or allergic to it because they are naturally gluten-free and contain an essential amino acid profile that is similar to that of grains. Additionally, the antioxidant and anticarcinogenic effects of the tannin, saponins, and phytochemicals present in pulses suggest that they may have a significant anticancer effect.
Page(s):
336-336
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Phytochemicals
,
glutenfree
,
Soymilk
,
Lactose intolerant
,
Milk protein