Authors : Naveena Reddy; Dr. L. Uthira

Volume/Issue : Volume 11 - 2026, Issue 4 - April

Google Scholar : https://tinyurl.com/4w2haznf

Scribd : https://tinyurl.com/3rk256rh

DOI : https://doi.org/10.38124/ijisrt/26apr327

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : Horse gram (Macrotyloma uniflorum) is a poorly exploited but more nutritious legume that is mostly grown in South and South-east Asia. Horse gram is traditionally eaten cooked, but, in recent years, there has been a paradigm shift: it has been technologically transformed into plant-based milk, and it is now a sustainable and functional substitute of conventional dairy. This review is a review of the technological innovations behind the horse gram beverage development, including pre-processing strategies, optimization of extraction, enzymatic and physicochemical modifications, fortification strategies and packaging innovations. Nutritional character of horse gram beverage (high in proteins (2225%), dietary fiber, polyphenols, and essential minerals) is considered along with its functional characteristics such antioxidant, anti-diabetic, anti-urolithiatic, and anti-inflammatory. The difficulties associated with beany flavor, low colloidal stability, and antinutritional issues are overcome based on the state-of-the-art processing interventions that include ultrasound-aided extraction, high-pressure homogenization, fermentation, and enzymatic hydrolysis. The review also explains on quality parameters, regulatory considerations and future research directions. The milk of horses is one of the good alternatives in the global plant-based dairy sector that has to be explored scientifically at large scale and introduced into the market.

Keywords : Horse Gram Beverage; Macrotyloma Uniflorum; Plant-Based Milk; Legume Processing; Functional Food; Pulse Technology; Non-Dairy Beverages.

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