Development and Analysis of Cottonseed Beverage Using Foxtail Millet Milk

Abstract Plant based milk beverages have been gaining attention over the recent years with a steady increase in the commercial market. Oilseeds are lesser-known plant sources that contains a suitable amount of protein that can be utilized effectively. Cottonseed is one of the under rated oilseed which is currently used for its oil, lint and meal. Cottonseed milk obtained from cottonseed seem to provide low carbohydrate and low-fat content. Cottonseed beverage was prepared using various millets such as pearl millet, finger millet and foxtail millet and analyzed for sensory attributes. The cottonseed beverage using foxtail millet was found to have best overall score of 4.71. Thus, it was further taken for physico chemical analysis and proximate analysis along with the commonly available cottonseed beverage (Paruthi Paal). The physico chemical analysis showed that both the beverage had near neutral pH (6.89 and 6.94) and low acidity (0.023 and 0.027), hence providing lower rate of bacterial growth. Water activity of the developed beverage was found to be high at 0.9979 at 24.91℃. The proximate analysis showed that the developed beverage had significantly more protein (2.03g) than Paruthi Paal which had 1.23g of protein. Both the beverages had low carbohydrate and low-fat content aiding to the needs of the weight loss population