Influence of Water Soaking Time on the Nutritional and Sensory Properties of Almond Milk
Samson Ugochukwu Alugwu *
Department of Food Science and Technology, Enugu State University of Science and Technology, Nigeria.
U. B. Alugwu
Department of Home Economics, Providence High School, Enugu, Nigeria.
Ude, Emilia Chinecherem
Department of Food Science and Technology, Enugu State University of Science and Technology, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Plant-based milk alternatives, particularly almond milk, are increasingly valued for their nutritional profile and suitability for individuals with lactose intolerance or dairy allergies. This study investigated how soaking almond kernels in water for different durations (0–24 h) influences the proximate composition, amino acid profile, and sensory quality of the resulting milk. Prolonged soaking reduced fat, ash, and carbohydrate contents while increasing protein and moisture levels. Protein concentration peaked after 24 h, reflecting improved kernel breakdown during extraction, whereas fat losses were attributed to leaching into the soaking water. Amino acid concentrations declined with longer soaking times, with essential amino acids decreasing from 4.58 to 4.18 g/100 g protein. Sensory evaluation indicated that milk from kernels soaked for 12 h achieved the highest acceptability scores across all attributes. These findings identify water soaking duration as a critical processing parameter to balance nutritional retention and sensory quality in almond milk, providing insights for the optimization of plant-based dairy alternatives.
Keywords: Plant-based milk alternatives, nut-based beverage, nutritional composition, soaking duration, sensory properties