Optimization of Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients

Plant-based milk is becoming an increasingly important component in developing new food items. Hemp seed has anti-inflammatory effects and a high protein content, which gives health advantages. Hemp milk is a suitable alternative for those with allergies to milk protein and lactose or concerns about cholesterol. However, optimal extraction conditions for hemp milk are not well documented. This study utilized a response surface methodology (RSM) based on a Central composite rotatable design (CCRD) to optimize the variables of soaking time (A), heating time (B), and temperature (C) for hemp milk production. The study measured levels of antinutrients such as phytic acid, tannins, and saponins, as well as nutrients like fat and protein. Regression models were developed to analyze these factors, and their effectiveness was evaluated using a lack of fit test and the coefficient of variation (R-2). The study found that soaking duration, extraction time, and temperature had a substantial (p<0.05) influence on responses. The optimal soaking period, extraction time, and temperature for best hemp seed milk production are as follows: soaking period of approximately 9 h, heating time in a water bath for almost 60 min, and heating temperature of 48 degrees C. The experimental findings confirmed the accuracy of the predicted models within a satisfactory response range. Additionally, the results suggest that the formulated model is effective for enhancing milk production and achieving consistent quality.