PREPARATION OF PLANT BASED MILK FROM GLYCINE MAX, CYPERUS ESCULENTUS, PHOENIX DACTYLIFERA AND ITS POSSIBLE PRESERVATION USING NATURAL SPICES AND SEASONINGS AS PRESERVATIVES

Plant Based Milk is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Plant Based Milk are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow's milk supply is insufficient. Majority of these milk alternative lack nutritional balance when compared to cow milk, however they contain functionally active components with health promoting properties which attracts health conscious consumer. This study based on preparation of Plant Based Milk using Glycine max, Cyperus esculentus, Phoenix dactylifera and its possible preservation using natural preservatives such as Syzygium aromaticum, Tetrapleura tetraptera, Moringa oleifera and Xylopia aethiopica to extend the shelf-life of Plant Based Milk. 7.6g of Potato dextrose agar and 5.6g of nutrient agar were used for the culture of the Fungi and Bacterial respectively in which each was dissolved in 200ml of distilled water and then sterilized in an autoclave for about 15 minutes at 121oc, also the McCartney bottle used for the serial dilution was sterilized and cooled to about 45oc before pouring of the plates.