Nutrient, nutraceutical, and sensory attributes of an instant plant‐based milk substitute made from potato‐coconut‐peanut blend supplemented with beetroot and turmeric

Abstract BACKGROUND Concerns associated with animal‐based milk, coupled with growing demand for plant‐based alternatives, have driven research into novel plant‐based milk formulations. This study investigated the nutrient composition, nutraceutical properties, and sensory attributes of an instant plant‐based milk substitute produced from potato, coconut, and peanut blend, supplemented with beetroot and turmeric. METHODS Plant‐based milk substitute (PBMS) samples were formulated from potatoes (POT‐S), coconut (COC‐S), peanuts (PEA‐S), and a blend of the three in a 1:1:1 ratio (PCP‐S). The samples were all supplemented with 20 g kg −1 beetroot and turmeric powders, then freeze‐dried to yield instant PBMS samples. A 1:1:1 ratio blend of peanut milk, coconut milk, and potato milk without additive supplementation was used as the control blend. The proximate composition, bioactive compounds, antioxidant activity, enzyme‐inhibitory activity, and sensory characteristics of the samples were analyzed using standard methods. RESULTS The protein content of the samples ranged from 123.5 ± 2.3–260.5 ± 4.0 g kg −1 in PCP‐S and PEA‐S, respectively. Fat content ranged from 34.8 ± 0.3–67.9 ± 0.1 g kg −1 in PCP‐S and POT‐S, respectively. Total carbohydrate ranged from 586.5 ± 0.5 g kg −1 in PEA‐S to 749.4 ± 6.0 g kg −1 in COC‐S, while metabolizable energy values were 3683.9 ± 13.2 and 3999.5 ± 0.8 kcal kg −1 in PCP‐S and POT‐S, respectively. PCP‐S had the highest concentration of total phenolics, tannins, total flavonoids, and total saponins. It also displayed the strongest radical‐scavenging capacity and ferric reducing power, as well as the most potent inhibitory capacity against α ‐amylase, α ‐glucosidase, and angiotensin I‐converting enzyme. PCP‐S also received the highest sensory acceptability rating. CONCLUSION Potato‐coconut‐peanut milk substitute blend supplemented with turmeric and beetroot displayed potential for use in the development of functional beverages with health‐promoting properties. © 2026 Society of Chemical Industry.