Nutrient, nutraceutical, and sensory attributes of an instant plant-based milk substitute made from potato-coconut-peanut blend supplemented with beetroot and turmeric.

BACKGROUND: Concerns associated with animal-based milk, coupled with growing demand for plant-based alternatives, have driven research into novel plant-based milk formulations. This study investigated the nutrient composition, nutraceutical properties, and sensory attributes of an instant plant-based milk substitute produced from potato, coconut, and peanut blend, supplemented with beetroot and turmeric. METHODS: Plant-based milk substitute (PBMS) samples were formulated from potatoes (POT-S), coconut (COC-S), peanuts (PEA-S), and a blend of the three in a 1:1:1 ratio (PCP-S). The samples were all supplemented with 20 g kg-1 beetroot and turmeric powders, then freeze-dried to yield instant PBMS samples. A 1:1:1 ratio blend of peanut milk, coconut milk, and potato milk without additive supplementation was used as the control blend. The proximate composition, bioactive compounds, antioxidant activity, enzyme-inhibitory activity, and sensory characteristics of the samples were analyzed using standard methods. RESULTS: The protein content of the samples ranged from 123.5 ± 2.3-260.5 ± 4.0 g kg-1 in PCP-S and PEA-S, respectively. Fat content ranged from 34.8 ± 0.3-67.9 ± 0.1 g kg-1 in PCP-S and POT-S, respectively. Total carbohydrate ranged from 586.5 ± 0.5 g kg-1 in PEA-S to 749.4 ± 6.0 g kg-1 in COC-S, while metabolizable energy values were 3683.9 ± 13.2 and 3999.5 ± 0.8 kcal kg-1 in PCP-S and POT-S, respectively. PCP-S had the highest concentration of total phenolics, tannins, total flavonoids, and total saponins. It also displayed the strongest radical-scavenging capacity and ferric reducing power, as well as the most potent inhibitory capacity against α-amylase, α-glucosidase, and angiotensin I-converting enzyme. PCP-S also received the highest sensory acceptability rating. CONCLUSION: Potato-coconut-peanut milk substitute blend supplemented with turmeric and beetroot displayed potential for use in the development of functional beverages with health-promoting properties. © 2026 Society of Chemical Industry.