Plant Based Legume Extracts as Milk Alternatives - A Review

Aditi Garg; Sheel Sharma; Preeti Verma

doi:doi:10.11648/j.jfns.20251303.11

Review Article |

| Peer-Reviewed

Plant Based Legume Extracts as Milk Alternatives - A Review

Aditi Garg^*

, Sheel Sharma

, Preeti Verma

Published in Journal of Food and Nutrition Sciences (Volume 13, Issue 3)

Received: 1 April 2025 Accepted: 16 April 2025 Published: 14 May 2025

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Abstract

Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nuts, seeds, and grains. This review is focused on the potential of plant-based milk alternatives, including soymilk, chickpea milk, kidney bean milk and cowpea milk as sustainable, nutritious, and functional substitutes for traditional dairy milk. Recent findings highlight advancements in processing methods such as heat treatment, fermentation, and germination, which mitigate anti-nutritional factors, enhance flavor profiles, and improving sensory and nutritional qualities. Emerging legume-based options, beyond the widely consumed soymilk, appear promising to for diversify the-se alternative plant-based milk resources owing to their superior protein quality, bioactive compounds, and environmental benefits. This review also underscores the sustainability of legumes, highlighting their contributions to soil health, nitrogen fixation living little carbon footprints compared to dairy milk and its products. This review affirms that legume-based milk alternatives offer a viable, sustainable solution to global challenges in food and nutrition security and environmental health apart from providing healthier options for lactose-intolerant and saturated fat consumption conscious consumers.

Published in	Journal of Food and Nutrition Sciences (Volume 13, Issue 3)
DOI	10.11648/j.jfns.20251303.11
Page(s)	109-118
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Plant Based Legume Extracts, Plant-Based Milk Alternatives, Legume-based Milk Alternatives, Food Security, Environmental Health, Lactose-intolerant

1. Introduction

Milk is one single food that is considered almost complete for all ages and can partake this food, either as milk as it is, or its products. Traditionally milk is produced from farm animals like cow, buffalo, goat, camel and sheep, often known as dairy milk. It goes to make the largest component of dairy consumption, content wise. Consumption of “dairy milk and its products” contributes to satisfy optimum nutrient requirements and, by and large, considered a complete food providing nourishment and eliminating diseases

[1, 2]

. Overall, consumption of milk was mostly associated with benefits than harm to a series of health-related outcomes for human health

[3]

. However, dairy milk has high cost effects (high cost of animal-based food sources) and, more often than not, its supply becomes insufficient to meet the nutritional demand of masses.

However, it is nutritionally deficient in iron and vitamin C and contains saturated fat. Besides, its over consumption has been seen to cause degenerative diseases

[4]

. However, consumer demand is slowly shifting towards healthier alternatives like cheese, yoghurt as well as plant based alternatives, mostly derived from soya, nuts, legumes, seeds and grains

[5, 6]

. Such a shift in inclination towards partaking dairy milk alternatives are due to the emergence of enlightened populations, intensity of vegan waves and food ecosystem

[7, 8]

. The “plant based” milk market is expected to be worth between $20.1 billion and $31.1 billion in 2024. The need for the milk alternatives is growing by leaps and bounds, expected to increase by 4% in the next 6-9 years i.e. 2030 to 2033

[9]

As mentioned earlier, the demand for plant based milk as traditional milk substitute has also increased due to steep rise in population. Studies have shown that lactose intolerant population chooses “plant based” dairy-milk alternatives, promoting the need of “plant based” milk

[10-12]

. These constraints have motivated food scientists to look for plant based milk (PBM) substitutes.

This change in scenario has gone to raise the production of vegetative origin milk like soy-milk, oat-milk, nut-milk and many others, in a bid to utilize all plant based food resources due to their nourishing ability

[13-16]

. PBM is water soluble extract based on legumes, nuts, cereals, millets or vegetables. These products are potential career of viable lactic acid bacteria and probiotics in the diet for maintaining gut health

[17, 18]

. The sources from which PBMs can be obtained are numerous and are in continuous development offering valuable options to human health

[19]

Additionally, PBM products are resource and leave little carbon foot prints as compared to traditional milk

[20]

. On the other hand, raising animals for milk production has environmental issues in terms of their fodder consumption and methane producing excretory material, thus the constant production and consumption of dairy products is consistently degrading the environment. The consumption of red meat and other foods of animal origin like dairy milk create an unsustainable pressure on the environment

[21]

. PBMs have a substantially lower environmental footprint to that of animal based dairy milk. For instance, legume extract milk is most suited as a nutritious choice, since they are rich in proteins and other health enhancing substances. When legumes replace dairy products, the diet transition not only improves human health but also ensures a healthy environment

[22, 23]

. Thus, utilizing plant based resources for the production of dairy milk substitutes also helps in achieving targets to limit agents of climate change of the Paris Agreement (UNFCCC 2024)

[24]

. Plant-based diet with potential significance reduces t environmental footprint of diet

[25]

. Additionally, this also contributes to creating a roadmap for consumers, to motivate them to arrange their diets wisely, taking into consideration both the “health and environmental sustainability” aspects

[26]

Amongst all the plant resources, legumes are seen as important alternatives because of immense varietal diversity and ease of cultivation in different terrains and soils

[27]

. Legumes are climate-smart crops and can serve as environment sustaining agents

[28, 29]

. Therefore, the increased production of legumes covering more land area would heighten the soil fertility, reducing moisture and nutrient stress, because of the nitrogen fixing ability of their root nodules, thus imparting sustainability to the depleting soil. It also augments crop diversity in modern cropping system and reduces the use of external inputs

[30-32]

. Legumes also perform well in soil conservation system as their intercropping release “high quality” organic matter in the soil to facilitate nutrient circulation and water retention, thereby improving soil fidelity

[33-35]

. All these facts have increased the interest of scientists in plant based foods like legumes taking them for healthier and agriculturally sustainable alternatives

[36]

On the same line, legumes are the second most notable source of human food after the cereal family. These make up a significant proportion of calories and proteins in diet around the world

[37]

. These proteins from legume seeds have potential applications as natural antioxidants, functional foods, and therapeutics for boosting human health

[38, 39]

. Nevertheless, they have remained orphans or underutilized because of various use and supply constraints. They need to be accorded a limited economic significance in the global market as they adapt better to extreme climatic and soil conditions with high tolerance to abiotic environmental stresses such as draught that can augment income of resource-poor farmers as well

[40]

Legume extracts, seen as cow’s milk alternatives, are gaining popularity around the world. These are produced from the disintegration of plant material, extraction in water, and subsequent homogenization

[41, 42]

. Due to somewhat similar chemical composition, they can be utilised as substitutes or replacers of cow’s milk for direct usage or as blends in some dairy based preparations

[43]

. In this way, they serve as more affordable, convenient, sustainable, nutritious and tasty options

[44, 45]

. Legume extraction does not require any specialized and sophisticated equipment

[46]

. Legume extract is produced by hydrating the legumes by soaking, removing excess water, and blanching the hydrated legumes in the presence of water and sodium bicarbonate, dehulling and grinding to form a slurry which can then be filtered to remove insoluble fiber and suspended soluble fiber, producing a “non-dairy milk”

[47, 48]

Legume extracts seem to present the most balanced combination of nutrients, the protein content similar to cow’s milk, lack lactose and have low saturated fat content

[4, 49]

. Especially the protein and fat are excellent as compared to standard milk, while iron and vitamin C are found to be higher in them

[50, 51]

. Additionally, these drinks can become a very good alternative to cow’s milk to supplement the human diets with magnesium, copper, manganese, or zinc

[52, 53]

The nutrient content of plant milk alternative has been attempted to align with that of cow’s milk. For this, several approaches are used such as the use of additives to be added to legume extracts through using different processing strategies during the preparation process and through the application of innovative ideas

[54]

. Expectations of present consumers for healthier and more palatable foods have driven the dairy industry to expand their knowledge beyond traditional milk products for the production of various “plant based” non-conventional beverages with health benefits equating conventional milk

[55]

. Thus, consumption of legume protein in legume extract milk as alternative to dairy milk had benefitted human health and this would surely increase consumers’ attention towards legume milk as a more sustainable diet

[56, 57]

For some people, legumes might have made only a minor part of human diet in terms of both quality and quantity. But, they are agriculturally important crop, appreciated for its high protein content among households with low-income, or where people abstain from eating meat for religious or ethical reasons

[31]

. Suffice to say, legumes are an economical source of plant-based proteins as compared to animal-based proteins

[58]

. In fact, the precise processing technologies for preparing legume-based milk substitutes make it possible to keep with a relevant consumer choice

[59]

. Additionally, the digestibility of protein in legumes also increases after processing by different simple methods like soaking, pressure cooking and many others

[60]

. In terms of organoleptic properties, legumes can also mimic the texture and taste of their natural meat counterparts as also mimic for the high protein content of meat

[61]

Legume extracts, as one of the most important milk alternatives, had additional attributes in being lactose and cholesterol free, qualifying well for the category of healthy food products. Therefore, the composition of legumes have gained popularity among health conscious consumers, with gluten intolerance as well as those concerned with managing weight

[62]

. Being a good alternative to animal protein for those who have limited resources, legumes have become a poor man’s meat and medicine

[63]

. Apart from their nutritional potential, legumes also have medicinal effect on human body in being potentially hypocholestremic and non-communicable and degenerative diseases, like atherosclerosis, cancer and inflammatory diseases prevention

[64-67]

. These are abundant in resistant starch and dietary fibre whose consumption shows many health benefits against a range of disorders including obesity, overweight, type II diabetes and colon cancer. Legume starches had low predicted glycemic index helping diabetic patients

[68]

Legumes also contain “bioactive compounds” such as saponins, flavonoids, lectins, phytic acid, tannins and the like. Most of the “bioactive compounds” possess antioxidant functions, which play important role in the prevention of some cancers, bone related diseases, heart disorders, and many degenerative diseases

[69, 70]

. Legume based beverages shows significant antioxidant activity, indicating them as functional beverages with free-radical scavenging properties

[71]

. Additionally, legumes also contain enzyme inhibitors like α-glycosidase, α-amylase and neurotransmitters like gamma-amino butyric acid (GABA) which have nutraceutical properties. In all, legume seeds are also considered as potential neutraceutical, disease preventive agents

[72]

There is a need for further product development based on legume milk at both household level and for commercial purposes to ensure food security. This, in turn, will boost the production and usage of legumes, thereby making them popular among consumers. Popularizing legume will increase its production and utilization

[73]

. Despite legumes containing valuable nutrients and having great potentials, some of legume proteins are indigestible due to their interaction with components such as phytate and polyphenols

[74, 75]

Furthermore, flavour and taste mark a key impact on consumer selection of “plant based” milk alternatives. In addition, attributes such as the appearance, nutrient content and environmental cost of PBM, alongside consumers’ consciousness on environment and health significantly influence their preference and willingness to pay for PBM

[76]

. Suffice to say, consumers with high environmental awareness are more likely to appreciate and adapt PBM. Similarly, consumers with high health consciousness tend to value the environmental benefits of PBM and prioritize purchasing as it aligns with their health-conscious lifestyle and leading to a higher willingness to pay for PBM

[77, 43]

Interestingly, the natural “plant based” milks have only limited acceptance due to beany and grassy notes which people perceived as “off flavour”, while buttery, fruity and cheesy notes which people prefers are missing

[78]

. Thus, the potential of legume milk is often compromised by their undesirable off-flavour and taste despite their high protein content, low glycemic index and exceptional versatility

[79, 80]

Despite all these benefits, legume beverages are restricted by processing and preservation barriers such as nutritional imbalances, antinutritional factors, protein allergies, undesirable flavors, emulsion stability issues, taste, availability, convenience, causing flatulence. Almost all edible legume seeds sources contain a plethora of anti-nutritional factors such as lectins, lipoxygenase, phyto-oestrogens, phytate, urease, oligosaccharides and protease inhibitors

[81]

. Processing challenges of these beverages are particularly seen in antinutrient and mineral composition, colloidal stability, flavour, microbial and chemical shelf life

[82, 83]

. The problem of preservation can be sorted by consuming the freshly prepared legume milk. Heat treatment, such as cooking and pasteurization, are able to remove off-flavours

[84]

Heat treatment is a significant factor in the palatability of the milk produced. A study by Maria & Victoria (2018) concludes the milk produced from almond kernels without any pretreatment has inferior flavor

[85]

. Therefore, heat treatment of almond nut and its produced milk both affect the organoleptic and nutritional quality of the produced milk in complementary manner. Fermentation has also been seen to improve sensory characteristics of many innovative legume based beverages

[86]

. Some of the popular legume extracts being used either as such or as blends with milk are described further in this review paper.

1.1. Soymilk-At the Vanguard of Legume Milks

Soymilk is the most consumed and the only legume milk available in the market. It is one prominent legume extract that serves as a low-cost non-dairy alternative with highest protein content compared to cereals and others legumes species

[87]

. It contains atleast half the fat and double the content of folate and Vitamin B12 than that present in cow’s milk

[88]

. Dehulled soybean milk is more nutritious as compared to whole soybean milk

[89]

Soybean is the most economically significant legume providing a major source of plant protein globally for millions of consumers as it is cost effective, high quality, and high protein for “plant based” meat alternatives

[90]

. Additionally, it is rich in soluble and insoluble dietary fibre and isoflavones whose presence is important in regular diet as antioxidant

[91, 92]

. These isoflavones also acts as phytoestrogen which increase feminity thus, must be consumed in recommended dosage

[93]

Soy protein avoids the inconvenience of the lactose and gluten intolerance. It contains no cholesterol and is low in saturated fats. It is also used in increasing total protein content and improving the essential amino acid profile. It contains 9 amino acids including leucine, isoleucine, valine, lysine and arginine. As a matter of fact, these elements are very important for creating the conditions necessary for muscle gain. The consumption of soybean has been limited, mainly due to beany flavor and soy allergy, and thus not considered agreeable by the majority of consumers

[94]

. Germination can minimize beany flavor, increase phytochemical compounds, and functional properties

[95]

There are other constraints that point towards other legumes for making milk in the future market. Thus, there are limitations in legumes for being used as plant based milk i.e. the presence of antinutritional factors

[65, 96]

. Effective processing helps to reduce these antinutritional factors present in legume based products before consumption

[97]

. The antinutritional factors in soya bean are denatured or decreased by traditional processing methods like dehulling, heating, soaking, boiling, pressure cooking, roasting, germination, sprouting and fermentation without much difficulty

[98-100]

1.2. Chickpea (Cicer Arietinum)

Chickpea, also called garbanzo beans or bengal gram, is nutrient-dense food. It is one of the most economic food legumes of this family. Chickpea can be a promising substitute in the development of “plant based”

[101]

. This is a plant-based, consumer accepted legume that can be used to develop a novel plant-based milk alternative. It provides rich content of protein, dietary fiber, carbohydrate, micronutrients and potentially health-beneficial phytochemicals

[102]

. Its protein quality and nutritional value is considered to be better than other pulses making it much sought after. In the semi-arid tropics, chickpea is a significant part in diets of vegetarian people, or who can’t afford animal proteins

[103]

The significance and utilization of chickpea for several health ailments have been mentioned in ancient manuscripts and the ayurvedic system of medicine

[104]

. Chickpea has phytochemicals such as isoflavones and saponins which have potential benefits against metabolic syndrome and type II diabetes

[105]

. It makes an excellent replacement for meat in many vegetarian and vegan dishes. It also delivers benefits to farming systems that range from a smaller carbon footprint due to biological nitrogen fixation to improving soil health

[106]

. The antimicrobial property of chickpea can lead to the development of naturally preserved food stuffs from it. Wide spectrums of protein and peptides in raw chickpeas and processed extracts have exerted antimicrobial activity against food borne pathogens when applied in the range of 8 to 64 microgram per litre

[107]

Chickpea extract milk blended with 10% or 30% of coconut milk have been prepared which has a rich nutritional composition to that of cow’s milk and other alternatives for cow’s milk such as oat, rice and almond milk

[22, 108]

. The potential of substitutes for animal based cheese in the form of lentil milk as a suitable ingredient for plant-based soft cheese production offers a new nutritious option for consumers with dietary preferences or restrictions

[109]

1.3. Kidney Bean (Phaseolus Vulgaris)

Kidney bean is the widely produced and consumed bean globally. It has prime importance in human and animal nutrition

[110]

. It is affordable, healthy, has high protein (25-50%), complex carbohydrate (50%–60%) and is a rich source of fibre, vitamin, mineral, and PUFA (poly-unsaturated fatty acids)

[111]

. Kidney bean is an underutilized legume that might be used to develop a novel “plant based” milk alternative having its rich protein content and other diverse health benefits

[112]

. It can become a rich source of a variety of phytochemicals such as flavonoids, tannins and phytates. Though some of the non-nutrient phytochemicals reducing nutrient bio-availability yet the bargain is still tolerable as these phytochemicals are health enhancing in the long run

[113]

The health benefits include reduction of the risks for aging-related diseases

[114]

. Fiber in kidney bean, moderates blood sugar levels and promotes colon health. Kidney bean can also become an excellent substitute for meat and dairy products, a fact which can help clearing the environment of methane generated by animal dung, in the long run of rearing animals in large run

[115, 116]

. In kidney bean, presence of some anti-nutritional factors; such as alpha-galactosides, trypsin and chymotrypsin inhibitors, phytates and lectins, hinder the availability of nutrients. Heat treatments involving pressure cooking and roasting are household means to inactivate antinutritional factors

[117]

1.4. Cowpea (Vigna Unguiculata)

Cowpea is a major produced crop for worldwide food and nutritional security

[118]

. It is also called black-eyed pea. It has “Good protein quality with a high nutritional value”, nitrogen fixing capacity and ability for being drought resistant and heat tolerant. It is adaptable to different types of soil and intercropping systems. It is able to improve soil fertility, prevents erosion, the facts that make it an important economic crop in many developing regions

[119]

It is plentiful source of not only food energy and protein, but also of minerals and vitamins, with a complementary amino acid pattern and a relatively low fat content as compared to cereals, making it a potentially substantial component in the human diet

[120]

. It has health enhancing properties, including antidiabetic, anticancer, antihyperlipidemic, antihypertensive and antiinflammatory ones. Cowpea has phenolic compounds with bioactive properties which may prevent the development of diseases like atherosclerosis and cancer

[121]

1.5. Okara (Legume Milk Byproduct)

The residue obtained after extract formation is known as okara or legume milk byproduct (LMB). It contains high levels of nutrients such as protein, fibre and lipids, micronutrients and phytochemicals. It can be used in different household food preparations like in dough preparation for chapatti. At industrial level, on the production of alternative milks, the quantity of residue obtained is high as compared to the household level. The residue by product has caused environmental and financial issues for manufacturers. It has high moisture content, bioactive components and nutrients, and thus can be quickly degraded due to oxidative, enzymic and microbial activities

[122]

. However, a prudent channelization into various food products after heat treatment can turn okara into an edible asset.

2. Conclusions

Owing to the fact that they are treasure trove of nutrients, legumes are called- Nutritional Nuggets. After cereals, these are considered as the second most important source of food. They are valued worldwide as a sustainable and inexpensive meat substitute that benefit human health, environment and agriculture output. Legumes have potential to become the nutritional seed of sustainable future. They serve in place of the cheaper and healthier alternatives to animal foods, being rich in terms of quality and content of proteins and other nutrients.

Since legumes are nutritionally dense foodstuffs, being rich in protein, energy, unsaturated fat and all important vitamins and minerals, including their extracts in the diet can solve the existential problem of human subsistence. Legume extracts can also improve heart health, weight management and reduce risk of NCDs, like coronary heart disease, type II diabetes and some cancers due to the presence of bioactive substances or phytochemicals.

This applied research emphasizing the usage of household adaptable processing needs to be extended to the common masses all over India as legumes are cultivated across all the status. Enabling rural households to prepare legume extracts making using them would go a long way in solving the problem of malnutrition and food accessibility. Same strategy can be adopted in other economically and nutritionally deprived countries across rest of the Asia and Africa.

The extracts prepared from legumes after appropriate processing steps and their blending with bovine milk could offer an easy way out for a nourishment option with favourable availability and economy and higher nutrition and health care options than those of milk. The illuminating aspects of such foodstuff improvisation are nutritional enrichment and health augmentation, complemented and supplemented through both plant and animal sources. This can also go a long way in providing a Philip to cultivation; production and consumption of legumes that are hitherto look down upon as non-conventional food stuffs.

Abbreviations

PBM	Plant Based Milk
GABA	Gamma-Amino Butyric Acid
PUFA	Poly-Unsaturated Fatty Acids
NCDs	Non-Communicable Diseases
LMB	Legume Milk Byproduct

Author Contributions

Aditi Garg: Conceptualization, Writing – original draft, Resources, Writing – review & editing

Sheel Sharma: Writing – review & editing, Supervision, Validation, Visualization

Preeti Verma: Writing – review & editing, Supervision, Validation, Visualization

All authors have read and agreed to the published version of the manuscript. The authors would like to thank anonymous reviewers for their valuable suggestions which helped us to improve the quality of our manuscript.

Funding

This work is not supported by any external funding.

Data Availability Statement

Not applicable.

Conflicts of Interest

The authors declare no conflicts of interest.

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Garg, A., Sharma, S., Verma, P. (2025). Plant Based Legume Extracts as Milk Alternatives - A Review. Journal of Food and Nutrition Sciences, 13(3), 109-118. https://doi.org/10.11648/j.jfns.20251303.11

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Garg, A.; Sharma, S.; Verma, P. Plant Based Legume Extracts as Milk Alternatives - A Review. J. Food Nutr. Sci. 2025, 13(3), 109-118. doi: 10.11648/j.jfns.20251303.11

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Garg A, Sharma S, Verma P. Plant Based Legume Extracts as Milk Alternatives - A Review. J Food Nutr Sci. 2025;13(3):109-118. doi: 10.11648/j.jfns.20251303.11

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@article{10.11648/j.jfns.20251303.11,
  author = {Aditi Garg and Sheel Sharma and Preeti Verma},
  title = {Plant Based Legume Extracts as Milk Alternatives - A Review
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {13},
  number = {3},
  pages = {109-118},
  doi = {10.11648/j.jfns.20251303.11},
  url = {https://doi.org/10.11648/j.jfns.20251303.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20251303.11},
  abstract = {Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nuts, seeds, and grains. This review is focused on the potential of plant-based milk alternatives, including soymilk, chickpea milk, kidney bean milk and cowpea milk as sustainable, nutritious, and functional substitutes for traditional dairy milk. Recent findings highlight advancements in processing methods such as heat treatment, fermentation, and germination, which mitigate anti-nutritional factors, enhance flavor profiles, and improving sensory and nutritional qualities. Emerging legume-based options, beyond the widely consumed soymilk, appear promising to for diversify the-se alternative plant-based milk resources owing to their superior protein quality, bioactive compounds, and environmental benefits. This review also underscores the sustainability of legumes, highlighting their contributions to soil health, nitrogen fixation living little carbon footprints compared to dairy milk and its products. This review affirms that legume-based milk alternatives offer a viable, sustainable solution to global challenges in food and nutrition security and environmental health apart from providing healthier options for lactose-intolerant and saturated fat consumption conscious consumers.
},
 year = {2025}
}

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TY  - JOUR
T1  - Plant Based Legume Extracts as Milk Alternatives - A Review

AU  - Aditi Garg
AU  - Sheel Sharma
AU  - Preeti Verma
Y1  - 2025/05/14
PY  - 2025
N1  - https://doi.org/10.11648/j.jfns.20251303.11
DO  - 10.11648/j.jfns.20251303.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 109
EP  - 118
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20251303.11
AB  - Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nuts, seeds, and grains. This review is focused on the potential of plant-based milk alternatives, including soymilk, chickpea milk, kidney bean milk and cowpea milk as sustainable, nutritious, and functional substitutes for traditional dairy milk. Recent findings highlight advancements in processing methods such as heat treatment, fermentation, and germination, which mitigate anti-nutritional factors, enhance flavor profiles, and improving sensory and nutritional qualities. Emerging legume-based options, beyond the widely consumed soymilk, appear promising to for diversify the-se alternative plant-based milk resources owing to their superior protein quality, bioactive compounds, and environmental benefits. This review also underscores the sustainability of legumes, highlighting their contributions to soil health, nitrogen fixation living little carbon footprints compared to dairy milk and its products. This review affirms that legume-based milk alternatives offer a viable, sustainable solution to global challenges in food and nutrition security and environmental health apart from providing healthier options for lactose-intolerant and saturated fat consumption conscious consumers.

VL  - 13
IS  - 3
ER  -

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Author Information

Aditi Garg

Food Science and Nutrition, Department of Home Science, Banasthali Vidyapith, Jaipur, India

Contact Email

http://orcid.org/0009-0000-9228-903X
Sheel Sharma

Food Science and Nutrition, Department of Home Science, Banasthali Vidyapith, Jaipur, India

Contact Email

http://orcid.org/0000-0003-2844-1732
Preeti Verma

Home Science, Krishi Vigyan Kendra, Banasthali Vidyapith, Jaipur, India

Contact Email

http://orcid.org/0009-0002-4737-2816

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Garg, A., Sharma, S., Verma, P. (2025). Plant Based Legume Extracts as Milk Alternatives - A Review. Journal of Food and Nutrition Sciences, 13(3), 109-118. https://doi.org/10.11648/j.jfns.20251303.11

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ACS Style

Garg, A.; Sharma, S.; Verma, P. Plant Based Legume Extracts as Milk Alternatives - A Review. J. Food Nutr. Sci. 2025, 13(3), 109-118. doi: 10.11648/j.jfns.20251303.11

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AMA Style

Garg A, Sharma S, Verma P. Plant Based Legume Extracts as Milk Alternatives - A Review. J Food Nutr Sci. 2025;13(3):109-118. doi: 10.11648/j.jfns.20251303.11

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@article{10.11648/j.jfns.20251303.11,
  author = {Aditi Garg and Sheel Sharma and Preeti Verma},
  title = {Plant Based Legume Extracts as Milk Alternatives - A Review
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {13},
  number = {3},
  pages = {109-118},
  doi = {10.11648/j.jfns.20251303.11},
  url = {https://doi.org/10.11648/j.jfns.20251303.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20251303.11},
  abstract = {Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nuts, seeds, and grains. This review is focused on the potential of plant-based milk alternatives, including soymilk, chickpea milk, kidney bean milk and cowpea milk as sustainable, nutritious, and functional substitutes for traditional dairy milk. Recent findings highlight advancements in processing methods such as heat treatment, fermentation, and germination, which mitigate anti-nutritional factors, enhance flavor profiles, and improving sensory and nutritional qualities. Emerging legume-based options, beyond the widely consumed soymilk, appear promising to for diversify the-se alternative plant-based milk resources owing to their superior protein quality, bioactive compounds, and environmental benefits. This review also underscores the sustainability of legumes, highlighting their contributions to soil health, nitrogen fixation living little carbon footprints compared to dairy milk and its products. This review affirms that legume-based milk alternatives offer a viable, sustainable solution to global challenges in food and nutrition security and environmental health apart from providing healthier options for lactose-intolerant and saturated fat consumption conscious consumers.
},
 year = {2025}
}

Copy | Download

TY  - JOUR
T1  - Plant Based Legume Extracts as Milk Alternatives - A Review

AU  - Aditi Garg
AU  - Sheel Sharma
AU  - Preeti Verma
Y1  - 2025/05/14
PY  - 2025
N1  - https://doi.org/10.11648/j.jfns.20251303.11
DO  - 10.11648/j.jfns.20251303.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 109
EP  - 118
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20251303.11
AB  - Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nuts, seeds, and grains. This review is focused on the potential of plant-based milk alternatives, including soymilk, chickpea milk, kidney bean milk and cowpea milk as sustainable, nutritious, and functional substitutes for traditional dairy milk. Recent findings highlight advancements in processing methods such as heat treatment, fermentation, and germination, which mitigate anti-nutritional factors, enhance flavor profiles, and improving sensory and nutritional qualities. Emerging legume-based options, beyond the widely consumed soymilk, appear promising to for diversify the-se alternative plant-based milk resources owing to their superior protein quality, bioactive compounds, and environmental benefits. This review also underscores the sustainability of legumes, highlighting their contributions to soil health, nitrogen fixation living little carbon footprints compared to dairy milk and its products. This review affirms that legume-based milk alternatives offer a viable, sustainable solution to global challenges in food and nutrition security and environmental health apart from providing healthier options for lactose-intolerant and saturated fat consumption conscious consumers.

VL  - 13
IS  - 3
ER  -

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