Development of Tiger Nut Milk as Substitute to Soymilk: Physicochemical and Sensory Characteristics

Abstract

The growing demand for plant-based milk substitutes has highlighted the limitations of soymilk, including soy allergies and concerns over genetically modified soybeans. Soymilk, while popular for its cost and nutritional value, presents challenges for individuals with soy allergies and raises health concerns due to the presence of antinutritional factors like trypsin inhibitors and phytic acid. This study explores tiger nut milk as a potential alternative to soymilk, leveraging the nutritional benefits of tiger nuts (Cyperus esculentus L.), which are rich in dietary fibre, healthy fats, vitamins, and minerals, and are naturally hypoallergenic.