Quality and Sensory Evaluation of Beske Produced from Bambara Nut and Sesame Seed Plant Based Milk

Plant-based alternatives to soy milk are increasingly sought for their nutritional and cultural relevance but despite the growing demand for nutritious plant-based protein foods, there is limited exploration of non-soy alternatives like Bambara nut and sesame seed milk in traditional products like Beske. This study focused on determining the quality and sensory evaluation of Beske produced by substituting Bambara milk with sesame milk in varying proportions. Bambara nut and sesame seeds were processed into plant-based milk and blended in ratios of 100:0, 90:10, 80:20, 70:30, 60:40, with 100% soy milk as control, to produce Beske. Proximate, vitamin, mineral, pH, titratable acidity, colour, microbial, and sensory analyses were conducted using standard methods. Results showed that fat (7.43–21.50%), carbohydrate (24.72–32.88%), and ash (0.87–2.03%) contents increased with higher sesame inclusion, while protein (31.61–20.18%) and moisture (38.43–5.40%) decreased. Sample BSBO (60:40) had the highest calcium, potassium, and magnesium, while sample BBCP (100% Bambara) had the highest phosphorus. Vitamin levels ranged across all samples, with vitamin B1 (0.26–0.27 mg/100g), B3 (0.08–0.21), B6 (0.22–0.73), and E (0.04–0.09). pH ranged from 5.73–6.26 and titratable acidity from 0.07–0.56%. Colour analysis showed variations across samples: lightness (L) ranged from 32.98–57.95, redness (a) from 5.92–10.44, and yellowness (b) from 16.18–24.09. Microbial loads remained within safe limits throughout 6 days of storage. Sensory evaluation showed that sample BBCP (100% Bambara) was most preferred in appearance, taste, texture, and overall acceptability, while BSBN (70:30) was the best-rated composite sample. The study confirms that Bambara nut and sesame seed milk blends can serve as viable alternatives to soy milk in Beske production, offering enhanced nutritional benefits and consumer appeal.