Enzymatic Extraction and Application of Palm Kernel Protein in Plant-Based Milk: Nutritional Value, Stability, and Sensory Evaluation

The thesis involve the examination of the use of palm kernel protein as an alternative protein source for plant-based milk production as a staple food to replace dairy milk. The project investigate how the protein in palm kernel can be extracted using enzymatic approach, followed by the development of a plant-based milk, the characterization of its shelf stability, sensory acceptability, nutritional value and the conversion of it into powder form to improve its storage stability and distribution.