ABSTRACT

Cowpea, despite its nutritional composition and health benefits remains one of the underutilized milk sources that can contribute to serving the huge demand for milk products in Nigeria. This study focused on the production and evaluation ofimitation milk made from cowpea varieties with the intention of making milk available for those who are allergic to dairy or lactose intolerant. Completely Randomized Design was used to carry out this study, and data generated were subjected to ANOVA of complete randomized design, while mean separation was done using Duncan multiple range test at 95% confidence level. The results revealed significant differences among the samples analyzed. Moisture content was highest in Milk from brown beans (85.07%). Dry matter content values ranged from 14.84% to 19.87%, indicating the preservation of essential nutrients. Ash content was notably higher in the sample made from Iron beans variety, reflecting increased mineral content and improved nutritive value. Crude fiber content was highest (0.20%) in milk made from honey beans, highlighting the potential health benefits of the milks samples in aiding digestion and reducing cholesterol, notably in samples produced with honey beans. Total fat was highest (6.05%) in the control samples (Milk from animal origin), with implications for energy supply. Protein content varied from 5.60% to 8.31% and was highest in samples produced with kidney beans while Carbohydrate content was highest in samples made from brown beans. The physicochemical results as pH, titratable acidity (TTA), and total Dissolved solids (TDS), turbidity and viscosity also demonstrated variations, affecting acidity and sweetness levels of the imitation milk samples. In conclusion, the study sheds light on the diverse nutritional profiles and highlights the distinct characteristics of each milk type and recommends that Nutritionists and healthcare professionals should consider the distinct properties ofvarious milk samples when designing dietary plans for individuals as tailoring diets to incorporate milk types based on their nutrient and phytochemical content can enhance overall health and wellbeing