Kpodo, F.M.Afoakwa, E.O.Amoa, B.B.Saalia, F.K.S.Budu, A.S.2018-12-172018-12-172013-01Vol. 20(2): pp 811-818http://ugspace.ug.edu.gh/handle/123456789/26446Investigations were conducted employing a three-component constrained mixture design to formulate milk blends from soy milk, peanut milk and cow milk. Variations in chemical composition and physico-chemical properties of 10-soy-peanut-cow milk (SPCM) formulations were studied. Variations in soy-peanut-cow milk (SPCM) concentrations influenced to varying levels the chemical composition and physico-chemical properties of blends. SPCM formulations containing significant amounts of all three ingredients used (60-70% soy milk, 20-27% peanut milk and 7-20% cow milk) had high crude protein and fat values ranging from 2.20-2.51% and 5.00-6.35% respectively. Increasing soy concentrations caused relative increases in protein content while fat content increased with increasing peanut concentrations. SPCM formulations were high in the minerals Fe and Mn relative to cow milk which was high in Ca and Zn content. Trends in pH were contrary to titratable acidity and increased with increasing soy milk content but decreasing cow milk content. SPCM formulations demonstrated acceptable non-Newtonian behaviour and consistency indices.enComposite milk blendFlow behaviourFunctionalityNon-Newtownian fluidsNutritive valueRheologyArticle