Production of a New Plant-Based Milk from Adenanthera pavonina Seed and Evaluation of Its Nutritional and Health Benefits

Abstract

A new plant milk was discovered from the seed of Adenanthera pavonina. The physicochemical and nutritional properties of the new pro-milk extract were assessed, and their biochemical effects were compared with those of soy bean extracts. Eleven groups of three albino rats each were used to assess the health benefits of the pro-milk. Groups were separately administered 3.1, 6.1, and 9.2 µl/g animal wt. pro-milk extract from A. pavonina seed, 6.1 µl/g animal wt. milk extract from soybean, and 6.1 µl/g animal wt. normal saline for 7 or 14 days. The “baseline” group consisted of those sacrificed on day 0. Among the physical properties considered, the pro-milk from A. pavonina had significantly higher (P < 0.05) hue color value and significantly lower (P < 0.05) L* than that from soy bean did. The pro-milk from A. pavonina had a significantly higher (P < 0.05) level of protein (36.14 ± 0.12%), Ca (440.99 ± 0.93 mg/l), Mg (96.69 ± 0.03 mg/l), K (190.41 ± 0.11 mg/l), Na (64.24 ± 0.24 mg/l), and Cu (0.55 ± 0.24 mg/l), and a significantly lower (P < 0.05) level of Mn (0.04 ± 0.01 mg/l) and vitamins A (undetectable), C (1.87 ± 0.01 mg/100 g), and E (0.12 ± 0.01 mg/100 g) compared to those of soy milk. The daily consumption of the pro-milk extract from A. pavonina for 14 days significantly reduced (P < 0.05) Ca2+-adenosine triphosphate synthase (Ca2+-ATPase) at low dose (3.1 µl/g animal wt.), but significantly increased (P < 0.05) Mg2+-ATPase at high dose (9.2 µl/g animal wt.). Daily administration of the A. pavonina extract for 14 days caused a significant reduction (P < 0.05) in acetylcholinesterase activity in the liver, intestine, heart, and kidney, suggesting that the pro-milk may facilitate ions transportation across the membrane. The pro-milk offers promising beneficial effects for patients with neurological diseases, as well as supporting general health owing to the high protein and mineral content. Vitamins fortification is recommended during production.

Fermentation Enhanced Biotransformation of Compounds in the Kernel of Chrysophyllum albidum

“…Fermentation also transforms the physical properties of the seeds, leading to other products from the process, while at the same time transforming the natural phytochemicals. This is evident by the change in color, texture, and some other physical properties in products (liquid pap from cereals like sorghum, nutritious milk from the seeds of soybeans or Adenanthera pavonina , flakes and tapioca from cassava tubers, food condiments like iru or maggi from African locust beans) derived from such fermentation processes [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ]. The study on under-utilized and non-utilized seeds is of increasing global importance as the quest for food security increases.…”

“…For over a century now, fermentation of foods has been used as a tool used by humans in food processing [ 3 ]. The consumers mostly prefer fermented foods due to their enhanced level of taste, nutrients, safety, shelf-life, and the ability to be digested [ 7 , 15 ].…”

Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk

“…High demand for plant based milk and its products by health conscious consumers has prompted researchers into carrying out studies on milk substitutes from cheap available various plant sources. Plant-based milk from adenanthera pavonina seed [17], vegetable milk from Treculia africana (Decne) seeds [18] and vegetable milk from almond kernels [19] were all studied for this purpose. The development of milk substitute extracted from Nigerian abundant cashew kernel could also be a promising one as an alternative source of acceptable nutritious plant milk.…”

Advances in the research of Adenanthera pavonina: From traditional use to intellectual property

“…There are also reports of its use in perfumery and the manufacture of handicrafts. In addition to being used as food, especially the seeds for their high nutritional value, this species has received considerable attention for its use as a medicinal plant (Oni et al, 2009;Zeid et al, 2012;Godoi et al, 2014;Nwafor et al, 2017;Afolabi et al, 2018).…”