EC Nutrition

Fababean due to the presence of molecules of various bioactive compounds is a multifarious functional food. This study was conducted for development of lactose free fababean milk and its nutritional profile. Faba bean milk is whole fababean water extract with off white emulsion. The lactose free faba bean milk developed by selection of fababean seeds, removal of foreign matters, soaking for overnight, blended, filtration, addition of preservatives, pasteurization, sterilization and packing in sterilized bottles. The developed faba milk analyzed for taste, colour, smell, titrate able acidity, pH, specific gravity, brix, moisture, fat, protein, fibre, ash and total energy. The results of faba bean milk such as taste, colour, smell good/acceptable, titrate able acidity (0.64%), pH (6.62), specific gravity (1.01), brix (12.02%), milk solids not fat (7.98%) lactose (0.0%) moisture (87.98%), fat (3.86%), protein (4.79%), fibre (1.01%), ash (0.4%) and NFE (1.96). Minerals contents that is Calcium (25.8 mg), Sodium (39.1 mg), potassium (126.3 mg), zinc (0.38 mg) and magnesium (17.2 mg) were present in faba bean milk. Many health claims associated due to presence of zinc, iron, catechin flavonoids and phenols i.e. chronic disease, parkinson’s disease, heart patients and cancer patients.

 Keywords: Faba Milk; Fababean; Soaking; Lactose Free

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