Asian Journal of Food Research and Nutrition

Kefir is a probiotic-rich fermented beverage produced using kefir grains comprising Lactobacillus kefiranofaciens, Lactobacillus kefiri, and Saccharomyces cerevisiae, which confer multiple health benefits. This study aimed to formulate a plant-based kefir using peanut milk, an affordable and nutrient-dense alternative, enriched with Jamun fruit (Syzygium cumini) for its functional properties. Peanut milk was prepared from locally sourced peanuts through roasting, soaking, blanching, and extraction, followed by fermentation with kefir culture for 24 hours. Jamun pulp, cardamom, and palm sugar were incorporated to enhance the product’s nutritional and sensory profile. The kefir was subjected to physicochemical, proximate, microbiological, and probiotic evaluations. The formulated kefir exhibited a protein content of 3.23 ± 0.04 g, comparable to cow’s milk kefir (3.37 ± 0.03 g), and contained 45.2 ± 0.3 mg of calcium. Probiotic viability was recorded at 25.9 × 10⁶ CFU/ml. The product was microbiologically safe and acceptable. Jamun fruit-incorporated vegan peanut kefir represents a functional, non-dairy probiotic beverage suitable for individuals with lactose intolerance, milk protein allergies, diabetes, gastrointestinal disorders, and hypercholesterolemia, contributing to the expanding market for plant-based functional foods.