Préparation du lait végétal à partir de plantes médicinales (MILKCERAZI)

Abstract

This thesis focuses on the development of a functional plant-based beverage made from sesame seeds and enriched with two medicinal plants: carob (Ceratonia siliqua) and jujube (Ziziphus lotus). The main objective of this study is to valorize the nutritional and therapeutic properties of these plants by formulating lactose-free alternative milk, rich in proteins, fibers, and antioxidants. The preparation process includes soaking, grinding, and filtering sesame seeds, followed by the addition of carob pulp and jujube fruit extracts. Physicochemical (pH, Brix, protein and fat content, etc.) and microbiological analyses were conducted to assess the quality and stability of the final product. A sensory evaluation was also carried out to assess consumer acceptance.

The results show that enrichment with carob and jujube significantly enhances the nutritional value and antioxidant properties of the beverage, while providing a naturally sweet and pleasant taste. This plant-based milk could therefore serve as a healthy and functional alternative to animal milk, particularly for lactose- intolerant individuals or those seeking health-promoting plant products.