Abstract:
(e global renewed interest in plant-based milk and products is increasing amongst health-conscious consumers. (ere is increased
utilisation of generic probiotics in the processing of legume milk as alternatives to dairy milk are scarce in Africa. (is study evaluated
the probiotic potential, physicochemical, and sensory properties of novel fermented cowpea-peanut milk with Lacticaseibacillus
rhamnosus Yoba. A 3 ×1 factorial design as ratio of cowpea-peanut milk (1 :1, 2 :1, 3 :1v/v) and the application of 2% w/v L. rhamnosus
Yoba obtained from Yoba for Life Foundation, Netherlands, was used. (e chemical and mineral contents of the fermented cowpea peanut milk was analysed using Association of Official Analytical Chemists (AOAC) methods. Quality parameters such as 2,2-
diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate, total antioxidant activity, antinutrient, and amino acids content were
determined. (e fermented cowpea-peanut milk samples had 7.7–8.1 log CFU/mL viable L. rhamnosus Yoba cells after fermentation.
Nutrient content range was given in g/100 g: carbohydrate 5.18–6.05, crude fat 3.3–3.5, crude protein 5.6–7.1, ash 1.04–1.26, crude fibre
0.72–1.18, and total reducing sugars 1.80–2.20. Lysine, leucine, and methionine content was 6.30–7.31, 6.60–8.75, and 1.7–1.86 g/100 g,
respectively. Phytic acid and trypsin inhibitor content range was 0.3–0.34 mg/100 g and 0.86–1.12 TIU/mg, respectively. Iron and
potassium content (mg/100 g) was 0.48–0.58 and 202–243 with pH 4.1–4.2. DPPH free radical scavenging, and total antioxidant rate
was 56–59% and 49–54%, respectively. Physicochemical parameters were significantly different (p <0.05). (e fermented cowpea peanut milk had an acceptance rating of 78%. (e successful application and consumer acceptability of the fermented cowpea-peanut
milk has the potential to increase the utilisation of these legumes and enhance their market value.
