EVALUATION OF SENSORY CHARACTERISTICS IN COW MILK FORTIFIED WITH HORSE GRAM EXTRACT (MACROTYLOMA UNIFLORUM)

Abstract

This study aimed to develop a fortified cow milk using horse gram extract, a pulse crop known for its richness in protein, minerals, vitamins, and non-nutritive bioactive substances. The proximate composition of the horse gram extract was measured and blended with pasteurized cow's milk at different levels before conducting a sensory evaluation analysis to determine the acceptability of different blends. The results showed that milk fortified with 40% horse gram extract was the most pleasing in terms of color, appearance, flavor, taste, and consistency. The addition of horse gram extract to cow milk provides an excellent opportunity to create an anti-obesity diet option that could have significant commercial reach worldwide