Investigating the Nutraceutical Potential of Mung Bean Based Hybrid Paneer: A Comprehensive Analysis of Amino Acid Profiling and Antioxidant Capacity

AbstractWith increasing consumer awareness of health, sustainability, and dietary restrictions, there is a growing need for innovative, plant-based alternatives to conventional dairy products. Traditional paneer production depends on animal milk, which poses environmental challenges and excludes vegan and lactose-intolerant populations. Hence, the present study comprehensively evaluated the amino acid composition and antioxidant potential of novel mung bean (Vigna radiata L.) based hybrid paneer formulations, developed as sustainable alternatives to conventional dairy products. Four distinct prototypes were analyzed i.e., T1 (100% mung bean), T2 (70% mung bean/30% buffalo milk), T3 (70% mung bean/30% cow milk) and T4 (50% mung bean/50% soy milk). Using HPLC-based amino acid profiling, we identified nutritionally significant levels of essential amino acids across all formulations, with T1 demonstrating particularly high concentrations of lysine (6.4%) and leucine (8.1%), addressing typical legume protein limitations. Antioxidant assessment revealed superior free radical scavenging capacity (84.2% DPPH inhibition) and total phenolic content (12.4 mg GAE/g) in the pure mung bean formulation, with a progressive 18-32% reduction observed upon dairy incorporation. Notably, T1 achieved a protein digestibility-corrected amino acid score (PDCAAS) of 0.92, confirming its status as a complete plant protein, while dairy-blended variants showed enhanced mineral bioavailability. These findings highlight mung bean's dual functionality as both a high-quality protein source and natural antioxidant reservoir, offering scientifically validated formulation strategies for developing nextgeneration hybrid dairy products that balance nutritional excellence with functional benefits for healthconscious consumers and specialized dietary applications.