TURK 2025

Bean milk is a nutritious product that offers several benefits. It is rich in protein, which supports tissue building, repair, and immune system health. Additionally, it contains a high amount of fiber, aiding digestion and helping to regulate blood sugar levels. Bean milk is also a good source of vitamins and minerals and is lower in fat and calories compared to cow's milk. This research compares the properties of milk produced from different varieties of beans. The process of making bean milk involves several key steps: sorting and cleaning the beans, soaking them, germinating in the dark, peeling, mixing with water at a 1:20 ratio, grinding in a blender, and cooking while stirring constantly for 25 minutes. The study analyzed various parameters of the milk samples, including dry matter content, ash content, color properties before and after cooking, amino acid composition, and pH and titratable acidity values before and after coagulation. The six bean varieties examined—Korolevskiy, Lopatka, Pestryy, Skorospelka, Tomatnaya, and Yubka—are all suitable for producing plant-based milk. Notably, the amino acid methionine was not detected in the milk from the Lopatka and Pestryy varieties, while cysteine was absent in the milk from the Pestryy variety. Among the bean varieties, the highest total amino acid content was found in the milk from Skorospelka, which had a value of 1.75 g/100 g. In contrast, the lowest values (1.54 g/100 g) were observed in the milk from the Pestryy and Yubka varieties. The results of this research indicate that these bean varieties are also appropriate for the production of fermented milk products. Overall, this study provides valuable insights into the potential of different bean varieties for producing nutritious plant-based milk alternatives.