Adoga Godwin Ichekanu* and Essien Edwin Ememabasi

Bingham University, Nasarawa State, Nigeria

*Corresponding Author: Godwin Ichekanu, Bingham University, Nasarawa State, Nigeria.

Received: February 03, 2025; Published: February 25, 2025

Abstract

The nutritional shortcomings of plant-based milk substitutes in comparison to cow's milk have been brought to light by the increased demand for these beverages due to ethical, environmental, and health concerns. Despite being common alternatives, almond and soy milk frequently lack important elements such premium proteins, omega-3 fatty acids, and specific minerals. In order to improve the nutritional content of almond and soy milk, this study investigates fortifying them with sesame (Sesamum indicum) and chia (Salvia hispanica) seeds. Following AOAC (2019) guidelines, various formulations were made with an 80:20 milk-to-seed ratio and put through proximate analysis. The findings show that fortification greatly increased the beverages' calorie, fat, and protein content. The biggest increases in protein (1.50%) and fat (4.01%) were seen in almond milk fortified with chia seeds, but soy milk with chia retained a moderate protein level and decreased carbohydrate content. Fortification using sesame seeds helped to slightly increase the mineral and carbohydrate content. According to these results, adding nutrient-dense seeds to plant-based milk can improve its overall nutritional profile and make it a good substitute for traditional dairy products for people with dietary restrictions. The study emphasises how crucial natural fortification is in filling the nutritional gap in plant-based milk and provides a cost-effective and long-term way to enhance dietary intake and public health effects.

Keywords: Omega-3 Fatty Acids; Sesamum indicum; Salvia hispanica

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Citation

Citation: Adoga Godwin Ichekanu and Essien Edwin Ememabasi. “Improving the Nutritional Value of Almond and Soy Milk Through Fortification with Chia and Sesame Seeds". Acta Scientific Nutritional Health 9.3 (2025): 47-50.

Copyright

Copyright: © 2025 Adoga Godwin Ichekanu and Essien Edwin Ememabasi. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.