Imitation milks from Cicer arietinum (L.), Vigna unguiculata (L.) walpers and Vigna radiata (L.) wilczek and other legumes

Abstract Vegetable milks were prepared in the laboratory from mung bean [Vigna radiata (L.) Wilczek], cowpea [Vigna unguiculata (L.) Walpers] and chick‐pea [Cicer arietinum (L.)] by homogenisation of a filtered aqueous extract of the ground legume with soya bean oil. Emulsions stable to pasteurisation were made from the first two. Pigeon pea [Cajanus cajan (L.)] and black gram [Vigna mungo (L.) Hepper)] were found to be unsuitable as bases for milks prepared by simple processing. The nitrogen, oil, sugar and ash contents of the first three legumes, and of milks prepared from them, were determined. Imitation milks are intended to resemble animal milks nutritionally, and whilst the contents of potassium and phosphorus were acceptable, these vegetable milks were low in sodium, calcium and zinc. The trypsin inhibitory activity, whilst low in comparison with soya milk, was partially stable to pasteurisation. The amino acid composition indicated that it would be desirable to complement legume proteins with cereal proteins to prepare vegetable milks.