Plant-based yogurt from three local legumes: chemical, microbiological, nutritional and sensorial properties and its lipid profile effects in rats

Slamet, Agus; Tamaroh, Siti

doi:10.1590/1981-6723.0832025

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ORIGINAL ARTICLE • Braz. J. Food Technol. 29 • 2026 • https://doi.org/10.1590/1981-6723.0832025 linkcopy

Plant-based yogurt from three local legumes: chemical, microbiological, nutritional and sensorial properties and its lipid profile effects in rats

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Plant-based yogurt is a potential alternative to replace dairy-based yogurt, especially for individuals who are lactose intolerant, allergic to milk, or have metabolic conditions such as obesity. This study characterizes the chemical and microbiological properties, proximate composition, and sensory preferences of plant-based yogurt made from cowpea, jack bean, and lablab, and it evaluates its impact on the blood lipid profile of rats. Fermentation was carried out by three inoculum ratios of Lactobacillus bulgaricus and Streptococcus thermophilus (1:1, 1:2, and 2:1). The analyses included pH, total acidity, total solids, and total live lactic acid bacteria (LAB). LAB calculations were performed on MRS agar (incubation at 37 °C for 48 hours), and then the colonies were confirmed as Gram-positive and catalase-negative. The sensory test showed the jack bean-based yogurt with the ratio of L. bulgaricus and S. thermophilus 1:2 was the most preferred formulation by the panelists. The yogurt exhibited a pH of 3.14, total acidity of 0.82%, and total solids of 9.85%, reflecting effective lactic fermentation through organic acid accumulation, with viable cell counts of 5.1 × 10⁹ CFU/mL. The yogurt contained moisture, ash, protein, and fat of 88.32%, 3.76%, 7.86%, and 2.83%, respectively. The yogurt was then tested in vivo in Sprague-Dawley rats, with yogurt administered at 0, 10, and 20 mL/day for 28 days. The results showed that administering 20 mL of yogurt per day significantly (p < 0.05) reduced total cholesterol levels by 46.07%, triglycerides by 48.62%, and LDL by 78.79%, and significantly increased HDL levels beyond those of the normal group in Sprague-Dawley rats. Thus, jack bean-based yogurt has the potential to be a cholesterol-lowering functional food.

Keywords:
Jack bean yogurt; Lactic acid bacteria; Lipid profile; Functional food; Legume yogurts; Sensory properties

Jack bean supported the development of a high-quality plant-based yogurt

Using a 1:2 ratio of Lactobacillus bulgaricus and Streptococcus thermophilus improved the viability of LAB

Daily intake of 20 mL of jack bean yogurt for 28 days improved the HDL in Sprague-Dawley rats

Types of Legumes	Ratio LB:ST	pH	Total acidity	Total solids (%)	Viable cell counts (CFU/mL)
Cowpea	1:1	3.25 ± 0.05^de	0.76 ± 0.03^c	8.28 ± 0.01^a	8.3 X 10⁹
	1:2	3.05 ± 0.06^a	0.54 ± 0.02^a	8.19 ± 0.01^a	1.5 X 10⁹
	2:1	3.09 ± 0.03^abc	0.70 ± 0.01^b	8.94 ± 0.04^b	7.0 X 10⁹
Jack bean	1:1	3.07 ± 0.02^ab	0.71 ± 0.02^b	9.57 ± 0.32^c	3.0 X 10⁹
	1:2	3.16 ± 0.01^cd	0.82 ± 0.01^d	9.85 ± 0.13^c	8.9 X 10⁹
	2:1	3.14 ± 0.02^bcd	0.69 ± 0.00^b	9.76 ± 0.02^c	5.1 X 10⁹
Lablab	1:1	3.16 ± 0.00^cd	0.56 ± 0.14^a	8.26 ± 0.04^a	3.3 X 10⁹
	1:2	3.27 ± 0.05^e	0.78 ± 0.02^c	8.85 ± 0.01^b	1.0 X 10⁹
	2:1	3.05 ± 0.01^a	0.71 ± 0.02^b	8.71 ± 0.22^b	4.5 X 10⁹

Types of Legumes	Ratio LB:ST	Moisture (%)	Ash (%)	Protein (%)	Fat (%)	Carbohydrate (%)
Cowpea	1:1	87.38 ± 0.23^a	1.54 ± 0.16^a	6.15 ± 0.02^c	2.52 ± 0.03^a	3.87 ± 0.09^h
	1:2	88.32 ± 0.77^b	1.68 ± 0.03^c	6.30 ± 0.14^d	2.76 ± 0.03^c	3.57 ± 0.01^f
	2:1	89.68 ± 0.05^c	1.65 ± 0.18^b	6.15 ± 0.02^c	2.73 ± 0.02^c	3.79 ± 0.00^g
Jack bean	1:1	88.83 ± 0.09^bc	1.79 ± 0.02^d	7.76 ± 0.02^e	2.66 ± 0.01^b	1.84 ± 0.10^c
	1:2	88.32 ± 1.06^b	1.61 ± 0.07^b	7.86 ± 0.02^f	2.83 ± 0.01^d	1.65 ± 0.12^a
	2:1	89.03 ± 0.06^bc	1.62 ± 0.13^b	7.75 ± 0.03^e	2.75 ± 0.01^c	1.71 ± 0.06^b
Lablab	1:1	89.37 ± 0.42^bc	1.57 ± 0.10^a	5.77 ± 0.02^a	2.86 ± 0.01^d	2.35 ± 0.11^e
	1:2	89.40 ± 0.52^bc	1.69 ± 0.04^c	5.80 ± 0.01^a	2.85 ± 0.02^d	1.99 ± 0.08^d
	2:1	89.50 ± 0.64^bc	1.86 ± 0.21^d	5.87 ± 0.02^b	2.74 ± 0.10^c	1.70 ± 0.21^b

Types of Legumes	Ratio LB:ST	Colour	Aroma	Flavour	Viscosity	Overall Preference
Cowpea	1:1	3.00 ± 0.03^a	2.62 ± 0.18^c	2.62 ± 0.17^a	3.30 ± 0.28^b	2.87 ± 0.18^ab
	1:2	3.25 ± 0.35^a	3.37 ± 0.17^bc	3.75 ± 0.35^c	3.25 ± 0.21^b	3.50 ± 0.35^b
	2:1	3.17 ± 0.25^a	2.87 ± 0.18^ab	3.13 ± 0.17^abc	3.16 ± 0.06^ab	3.25 ± 0.35^ab
Jack bean	1:1	4.75 ± 0.35^c	3.00 ± 0.35^ab	3.50 ± 0.70^bc	3.10 ± 0.14^ab	3.17 ± 0.04^ab
	1:2	4.75 ± 0.35^c	4.62 ± 0.18^d	4.87 ± 0.18^d	4.63 ± 0.18^c	4.42 ± 0.11^c
	2:1	4.25 ± 0.35^bc	2.77 ± 0.35^a	3.10 ± 0.14^abc	3.75 ± 0.35^c	2.50 ± 0.49^a
Lablab	1:1	4.00 ± 0.00^b	2.75 ± 0.35^a	3.22 ± 0.04^abc	2.57 ± 0.25^a	3.07 ± 0.10^ab
	1:2	3.12 ± 0.18^a	2.63 ± 0.17^a	2.87 ± 0.17^ab	3.35 ± 0.49^b	3.11 ± 0.01^ab
	2:1	3.00 ± 0.00^a	2.87 ± 0.17^ab	3.10 ± 0.14^abc	3.65 ± 0.21^b	3.37 ± 0.52^b

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Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] Note: LB: Lactobacillus bulgaricus, ST: Streptococcus thermophilus. The numbers followed by the same letter notation in the same column indicate not significantly different at the significance level (p < 0.05).