Development and comparison of sensory attributes of cowpea curd with green gram curd in three different flavours

Abstract

The aim of the study is to develop a vegan cowpea curd and green gram curd with three different flavours.  The pulses selected to develop vegan curd was cowpea and green gram. Both the pulses were soaked, germinated, and ground to extract the milk. The filtered milk was then boiled and added with starter culture. Lactobacillus plantarum was added to ferment the cowpea milk. After fermentation, the curd from both the pulse was separated into three and added with three different flavours such as mango, strawberry, and chocolate. Organaoleptic evaluation was done to find the best flavour with the five point hedonic scale.  Mango flavoured cowpea curd scored the highest in the sensory evaluation test compared to other two flavours. The developed curd will provide another way to increase the consumption of plant based probiotics and nutrients to people who are on a vegan diet as well as lactose intolerant subjects.