Development of non-dairy probiotic beverages from legumes

Abstract

The rising prevalence of lactose intolerance, milk allergies, and vegan dietary preferences has driven demand for non-dairy probiotic beverages. Legumes, owing to their high protein, fibre, and bioactive compound content, present a promising substrate for developing non-dairy probiotic beverages. This study explores the potential of legumes-specifically soybeans, chickpeas, and mung beans-for the formulation, fermentation, and nutritional profiling of probiotic beverages. Probiotic strains Lactobacillus plantarum, L. acidophilus, and Bifidobacterium bifidum were evaluated for their viability, pH tolerance, and survival in legume-based media. Sensory, physicochemical, and microbiological properties were assessed post-fermentation. Results indicated that fermented legume beverages supported substantial probiotic viability (>10⁷ CFU/mL), exhibited desirable sensory characteristics, and could serve as effective carriers of probiotics with added nutritional benefits.