Development of plant-based (Vegan) milk from white dried peas (Pisum sativum)

The growing prevalence of lactose intolerance, dairy allergies, and the increasing adoption of vegan diets have led to a rising demand for plant-based milk alternatives. The present study aimed to develop a plant-based vegan milk using white dried peas (Pisum sativum) and to evaluate its nutritional composition, shelf-life stability, microbial safety, and sensory acceptability. The product formulation required ten experimental trials to achieve optimal taste, texture, and consistency. Proximate analysis and pH determination were conducted using standard analytical procedures. Sensory evaluation was performed among thirty untrained panelists using a five-point hedonic scale to assess color, aroma, texture, taste, aftertaste, and overall acceptability. The developed beverage demonstrated acceptable sensory characteristics and was found to be microbiologically safe for consumption. The pH of the beverage was determined to be 6.6. Nutritional analysis showed that the beverage provided 87.5 kcal per 100 ml along with measurable amounts of protein, fat, and carbohydrates. Shelf-life evaluation revealed that the product remained stable for up to four days under refrigerated storage conditions. The findings indicate that pea-based vegan milk may serve as a nutritious and sustainable alternative to conventional dairy milk.