Physicochemical and Proximate Analysis of Fermented and Unfermented Sacha Inchi Press Cake Juice (SIPCJ) as a Functional Plant-based Milk Alternative (PBMA)

Abstract

The growing demand for plant-based alternatives arises from concerns about animal agriculture’s greenhouse gas emissions, sustainability, and consumer health awareness. Sacha Inchi press cake, a high-protein byproduct of oil extraction, has potential as a plant-based milk ingredient, but its low fat content impacts product properties. Fermentation using Pediococcus acidilactici can improve its physicochemical and nutritional characteristics. This study explores the development of fermented Sacha Inchi press cake juice (SIPCJ) as a functional milk alternative, examining fermentation's effects on its properties. The results show that fermentation significantly impacts SIPCJ's physicochemical and nutritional qualities, rejecting the null hypothesis. Parameters such as pH, color, and viscosity undergo notable changes. Lactic acid production reduces pH, while color shifts towards bluish and reddish hues. Microbial activity and exopolysaccharide production increase viscosity. Nutritionally, fermentation enhances protein and fat content, although these remain lower than other plant-based milk alternatives. Despite these improvements, the product's nutritional limitations and less desirable appearance hinder its viability as a milk substitute. Low protein and fat content combined with altered color profiles may reduce consumer acceptance. These findings suggest that while SIPCJ has potential, further research is necessary to explore alternative applications and optimize its use in plant-based products.