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Legume-Based Ice Cream
A way to make legume-based ice cream is to substitute non-fat milk oil with solid non-fat (SNF) from legume extracts of cowpea and soybeans, at 50%, 75% and 100% levels, and peanut at 50% level. The best substitution level for legume SNF is 50% because the melting qualities of the resulting ice cream mixes are comparable to the dairy-based ice cream. The product based at 50% cowpea SNF is the most acceptable and the most economical to produce among the legume-based ice cream mixes.
Dairy technology
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Public Domain


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