To optimize the enzymatic process for the formulation of plant-based milk alternatives from mung beans

Abstract

The increasing demand for sustainable, lactose-free dairy alternatives has revealed limitations in existing plant-based milk products, particularly in protein content, stability, and sensory characteristics. This study addressed these challenges by optimizing enzymatic extraction and processing conditions for developing mung bean (Vigna radiata)–based milk. Previous studies demonstrated that enzymatic treatment and fermentation improved extraction efficiency, nutrient availability, and sensory properties; however, limited research had evaluated the interactive effects of key processing variables in mung bean systems.The study hypothesized that soaking time, enzyme concentration, and fermentation duration significantly influenced the physicochemical properties, sensory quality, and shelf stability of mung bean milk. A quantitative factorial design was employed to evaluate soaking time (8 h and 14 h), enzyme concentration (1% and 2% w/w), and fermentation duration (2 h and 4 h). The samples were analyzed for pH, total soluble solids (TSS), water activity, color (L*, a*, b*), nutritional composition, and sensory attributes. Statistical analysis using ANOVA (p ≤ 0.05) was conducted to determine significant effects and interactions. The findings demonstrated that processing parameters significantly influenced product quality. Longer soaking (14 h) improved lightness and extraction characteristics, whereas shorter soaking (8 h) retained higher TSS. Increased enzyme concentration (2%) enhanced solubilization and emulsion stability, while extended fermentation (4 h) improved sensory acceptability but increased water activity. A significant interaction between enzyme concentration and fermentation duration indicated synergistic improvement in extraction efficiency. The optimized condition (14 h soaking, 2% enzyme, 4 h fermentation) produced a nutritionally balanced product with enhanced sensory quality and acceptable stability under refrigerated conditions. These results confirmed the hypothesis and demonstrated that enzymatic-assisted processing was effective in developing high-quality mung bean milk. Future research should focus on the value-added utilization of liquid and solid by-products, fortification strategies, and process optimization to improve sustainability, functionality, and commercial scalability.