Milk Composition and Antioxidant Activity of Butterfly Pea (Clitoria ternatea L.) Goat Milk

Abstract

In Malaysia, the popularity of goat milk has increased due to its health benefits, therapeutic properties, and religious significance. The extract of butterfly pea is rich in antioxidants, which can neutralize free radicals. Combining butterfly pea flowers with goat milk enhances the nutritional profile of the dairy product. The objective of the study was to develop butterfly pea goat milk with varying amounts of butterfly pea powder. The varied concentrations used were as follows: G1 (0%) as a control, G2 (1%), G3 (2%), G4 (3%), G5 (4%), and G6 (5%). The study has two main objectives: to determine the composition of butterfly pea goat milk and to evaluate the antioxidant properties of the milk at various doses. The milk output from Saanen goats at Pasir Akar Farm, UniSZA was recorded to be approximately 1.28 litres per goat (n=7). The milk production will be subjected to vat pasteurization at a temperature of 60°C for a duration of 30 minutes. The butterfly pea concentration will be prepared using various formulations, including a control with 0% concentration, as well as concentrations of 1%, 2%, 3%, 4%, and 5%. The milk samples were gathered and treated at UniSZA, Besut, Terengganu, and then subjected to pasteurization at Pasir Akar Farm. The assessment of antioxidant activity was conducted by the utilization of Total Phenolic Content (TPC), Ferric Reducing Ability of Plasma (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH). The study revealed that the optimal composition including 5% butterfly pea (BP) milk had elevated levels of protein, solid-non-fat (SNF), and lactose content. The antioxidant activities showed that 5% had the highest antioxidant compared to other concentrations of butterfly pea goat milk. Flavoured milk exhibited a superior nutritional profile and demonstrated the highest level of antioxidant activity, hence providing a multitude of health advantages for human consumption.