Presently, a considerable number of people go for plant milk substitutes due to various reasons such as medical reasons or lifestyle choices. Medical reasons include lactose intolerance, cow’s milk allergy and cholesterol issues.Life style choices such as vegetarian orvegandiet concerns about growth hormones or antibiotic residues in cow’s milk also influence these choices. The possibility of producing fermentedpeanutbever age (Peanut yoghurt) from lactose free milk-like beverage (peanut milk) was studied. Plant milk substitutes (such as peanut milk) are suspensions of dissolved and disintegrated plant materials in water resembling cow’s milk. Peanut yogurt with varying amount of starter culture was successfully produced by fermenting peanut milk. The increase in starter culture content was done in an attempt to reduce the nutty flavour which is an undesirable characteristic in the peanut milk product. The peanut yogurt improved gradually as the starter culture content increased. The peanut yogurt was subjected to physicochemical, proximate, micro biological analysis and sensory evaluation. The peanut yogurt with the highest starter culture content was discovered to have the highest viscosity value and better aroma than the other variations, it also had low fat content and high protein and carbohydrate content. Sensory evaluation of peanut yoghurt using the nine-point hedonic scale with the help of fifteen panelists showed that as the starter culture increased peanut yogurt with acceptable quality attributes was achieved. Therefore, peanut yogurt can be a successful alternative to milk yoghurt manufacture in regions with high peanut production.
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