Optimization of the Production of a Chocolate-flavoured, Soy-peanut beverage with acceptable Chemical and Physicochemical Properties using a Three-component Constrained Extreme Lattice Mixture Design

Abstract

This study explored the feasibility of producing a soy-peanut, chocolate-flavoured milk beverage with acceptable chemical and physico-chemical properties from soybeans, peanuts and cocoa powder. Ten formulations were processed by mixing three basic ingredients: soybeans (20g/100g-80g/100g), peanuts (Arachis hypogaea L.) (20g/100g-60g/100g) and cocoa powder (1g/100g-7g/100g). The optimized proportions of the ingredients were obtained using a three-component, constrained extreme lattice mixture design. The optimized product consisted of 54.0-58.5% soybeans, 37.0-42.0% peanut and 4.46 - 4.48% cocoa powder and had an energy value of 124.103kJ/100g.  Proximate analysis of the optimized products indicated that the beverage has a protein content of 2.77%, fat content of 1.38%, carbohydrate content of 1.26%, ash content of 0.32% and water content of 94.27%. This suggests that production of an acceptable full fat soy-peanut, chocolate-flavoured milk beverage is feasible through the optimization of the basic ingredients. Keywords: lattice mixture design, soybeans, peanuts, cocoa powder, soy-peanut, chocolate-flavoured milk beverage