Proximate Components analysis of Almond Milk: A substitute of Cow Milk for Functional Food Product Development

Abstract

Almond milk has gained popularity as a suitable substitute for cow milk especially in the context of developing food products focusing on health-oriented individuals and those that are lactose intolerant or are allergic to dairy products- milk in particular. This study delves into almond milk’s nutritional profile with particular reference to its moisture, protein, fat, carbohydrates, and ash content with the help of the proximate analysis. Almond milk contains a moderate amount of calories and fat which renders it diet friendly and promotes heart health however it does offer a substantial amount of protein and other essential micro minerals. The fact that it contains no cholesterol and comes from a plant base only makes it even more environmentally friendly and ethically responsible compared to cow milk. The results point out the versatility almond milk possesses in the formulation of innovative and nutritious substitutes for meat and other cow derived products as the demand for vegetarian options is increasing at a fast pace.