Nutritional Assessment of Fermented Almond Milk Fortified with Vitamin B12

Rimsha Nazir; Maryam Ashraf; Khadija Mushtaq; Laiba Rauf; Javeria Qayyum; Kashifa Mehmood; Muhammad Usama; Samar Ijaz; Maria Haris

doi:10.70749/ijbr.v3i8.2243

Authors

Rimsha Nazir National Institute of Food Science and Technology (NIFSAT), Agriculture University Faisalabad, Pakistan
Maryam Ashraf National Institute of Food Science and Technology (NIFSAT), Agriculture University Faisalabad, Pakistan
Khadija Mushtaq Bahuddin Zakariya University, Multan, Pakistan
Laiba Rauf Department of Human Nutrition and Dietetics, Superior College, Mian Channu, Pakistan
Javeria Qayyum Department of Human Nutrition and Dietetics, Superior College, Mian Channu, Pakistan
Kashifa Mehmood Department of Human Nutrition and Dietetics, Superior College, Mian Channu, Pakistan
Muhammad Usama Department of Human Nutrition and Dietetics, Superior College, Mian Channu, Pakistan
Samar Ijaz National Institute of Food Science and Technology (NIFSAT), Agriculture University Faisalabad, Pakistan
Maria Haris University of Central Punjab, Lahore, Pakistan

DOI:

https://doi.org/10.70749/ijbr.v3i8.2243

Keywords:

Fermented almond milk, fortification of vitamin B12, malnutrition, functional foods, almond milk production

Abstract

Dietary patterns have been drastically changed by sedentary behaviors and changes in lifestyle, which has increased nutritional imbalances in a number of populations. The ability of functional meals to deliver vital nutrients with minimal adverse effects has led to their widespread acceptance as a natural substitute for traditional medications. Because of its rich nutritional profile and health-promoting qualities, almond milk has become a possible plant-based substitute for other functional beverages. Notwithstanding these advantages, vitamin B12, a necessary ingredient for DNA synthesis, neurological function, and red blood cell development, is absent from almond milk. Developing fermented almond milk supplemented with vitamin B12 and assessing its nutritional makeup, mineral profile, antioxidant activity, and consumer acceptability were the goals of the current study. Probiotic cultures were used for fermentation, and standardized quantities of vitamin B12 were added for fortification. Fortified samples outperformed unfortified controls in terms of nutrition, according to proximate composition and mineral analysis. As fermentation progressed, antioxidant activity rose dramatically, and sensory analysis verified that the enriched product was well-received in terms of taste, color, texture, and general palatability. According to the research, vitamin B12-fortified fermented almond milk may be a sustainable, health-promoting beverage that is especially advantageous for vegetarians, people with lactose intolerance, and groups at risk of micronutrient shortages.

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