PRELIMINARY ANALYSIS OF PEANUT CURD VIA NATURAL FERMENTATION USING GREEN CHILIES (CAPSICUM ANNUM)

Plant-based fermented milk alternatives, derived from seeds, nuts, or milk analogs, are gaining popularity due to sustainability, health consciousness, and dietary preferences. Increasing allergies and lactose intolerance associated with animal-based milk contribute to the shift towards non-dairy alternatives, fueling innovation in new products from nuts, seeds, or beans. Fermented options, such as peanut curd, are particularly favored by those managing lactose intolerance. Peanut milk and its fermented derivative, peanut curd, were prepared using methods including curdling with green chilies, cow curd, and buffalo curd. Titratable acidity analysis revealed variations, with the cow curd-inoculated sample exhibiting higher acidity at 4.52 g/L. pH dynamics during fermentation illustrated a gradual decrease, with the chili-fermented peanut curd showing a pH drop from 6 to 3.5. Colony Forming Unit values increased over fermentation, with cow curd inoculum rising from 7.36×10^6 to 11.52×10^6 CFU/ml. Antibacterial activity varied, with cow curd-inoculated peanut curd displaying superior efficacy, particularly against Shigella, showing a 13mm inhibition zone. Antioxidant activity was notable, with chili-fermented peanut curd showing the highest RSA at 80.7%. Sensory analysis highlighted differences in taste, flavor, and texture, with chili-fermented curd scoring highest in overall acceptance. These findings contribute to understanding the chemical and microbial transformations in peanut curd, showcasing its potential as a functional and diverse plant-based product.