{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T12:19:15Z","timestamp":1787919555778,"version":"build-2784847793"},"reference-count":67,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T00:00:00Z","timestamp":1787875200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T00:00:00Z","timestamp":1787875200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Concerns associated with animal\u2010based milk, coupled with growing demand for plant\u2010based alternatives, have driven research into novel plant\u2010based milk formulations. This study investigated the nutrient composition, nutraceutical properties, and sensory attributes of an instant plant\u2010based milk substitute produced from potato, coconut, and peanut blend, supplemented with beetroot and turmeric.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>METHODS<\/jats:title>\n                    <jats:p>\n                      Plant\u2010based milk substitute (PBMS) samples were formulated from potatoes (POT\u2010S), coconut (COC\u2010S), peanuts (PEA\u2010S), and a blend of the three in a 1:1:1 ratio (PCP\u2010S). The samples were all supplemented with 20\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      beetroot and turmeric powders, then freeze\u2010dried 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\u2010inhibitory activity, and sensory characteristics of the samples were analyzed using standard methods.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The protein content of the samples ranged from 123.5 \u00b1\u20092.3\u2013260.5 \u00b1\u20094.0 g kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      in PCP\u2010S and PEA\u2010S, respectively. Fat content ranged from 34.8 \u00b1\u20090.3\u201367.9 \u00b1\u20090.1 g kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      in PCP\u2010S and POT\u2010S, respectively. Total carbohydrate ranged from 586.5 \u00b1\u20090.5 g kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      in PEA\u2010S to 749.4 \u00b1\u20096.0 g kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      in COC\u2010S, while metabolizable energy values were 3683.9 \u00b1\u200913.2 and 3999.5 \u00b1\u20090.8 kcal kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      in PCP\u2010S and POT\u2010S, respectively. PCP\u2010S had the highest concentration of total phenolics, tannins, total flavonoids, and total saponins. It also displayed the strongest radical\u2010scavenging capacity and ferric reducing power, as well as the most potent inhibitory capacity against\n                      <jats:italic>\u03b1<\/jats:italic>\n                      \u2010amylase,\n                      <jats:italic>\u03b1<\/jats:italic>\n                      \u2010glucosidase, and angiotensin I\u2010converting enzyme. PCP\u2010S also received the highest sensory acceptability rating.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Potato\u2010coconut\u2010peanut milk substitute blend supplemented with turmeric and beetroot displayed potential for use in the development of functional beverages with health\u2010promoting properties. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71013","type":"journal-article","created":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T12:07:49Z","timestamp":1787918869000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Nutrient, nutraceutical, and sensory attributes of an instant plant\u2010based milk substitute made from potato\u2010coconut\u2010peanut blend supplemented with beetroot and turmeric"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4649-9770","authenticated-orcid":false,"given":"Emmanuel Anyachukwu","family":"Irondi","sequence":"first","affiliation":[{"name":"Department of Biochemistry Kwara State University  Ilorin Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-3008-7356","authenticated-orcid":false,"given":"Funmilayo","family":"Ayoola","sequence":"additional","affiliation":[{"name":"Department of Biochemistry Kwara State University  Ilorin Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6480-7995","authenticated-orcid":false,"given":"Abdulazeez Olamilekan","family":"Elemosho","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences (Biochemistry Unit) Al\u2010Hikmah University  Ilorin Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0251-5492","authenticated-orcid":false,"given":"Asiat","family":"Na\u2019Allah","sequence":"additional","affiliation":[{"name":"Department of Biochemistry Kwara State University  Ilorin Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,28]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.51584\/IJRIAS.2025.1001043"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.53430\/ijsru.2022.4.2.0183"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.21608\/jfds.2020.160395"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2020.10.025"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.3389\/frfst.2025.1593870"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu13082650"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2020.103975"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9030288"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2021.761442"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14132196"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2019.1674243"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1088\/1755-1315\/1059\/1\/012064"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12091883"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12010099"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2021.1952421"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.112704"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12602-021-09839-8"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114820"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104669"},{"key":"e_1_2_11_21_1","first-page":"54337","article-title":"The effects of in vitro culture on the leaf anatomy of potato (Solanum tuberosum L. cv. 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