ABSTRACT  

The study was designed to evaluate the chemical and sensory properties of a vegetable milk produced from bambara ground nut. The study of was carried out using standard analytical technique  method, whereas the sensory evaluation was carried out using seven (7) point hedonic scale. Twenty panelist participated in the rating of the product for the general acceptability and the sensory attributes of colour, texture and taste.. The milk was subjected to sensory evaluation using twenty panelist as the results shows that: white bambara groundnut milk scores the highest in colour acceptability 6.80%, as soymilk rates the highest in flavor with value 6.50% and also in texture 6.30%, as the mixed bambara groundnut milk  and the soymilk control rate the highest in taste with no significance difference 5.90%, as in  the general acceptility the soymilk rates 6.40%, the white Bambara groundnut milk as 6.20% and the mixed bambara groundnut milk rate 6.15%.The nutrient composition of white bambara groundnut are as followed sodium, calcium, magnesium, iron and copper with values 5.46%, 36.55%, 19.55%, 8.79%, 3.60% 2.77% and  0.32% as the mixed  bambara groundnut milk values are 6.21%, 39.81%, 18.79%, 10.31%, 3.86%, 2.46% and 0.45%  as the proximate values  of the white bambara milk are as followed ash, crude fiber, fat, crude protein, carbohydrate 0.04%, 3.75%, 4.37%, 2.23% and that of the mixed bambara 0.04%, 2.81%,4.55%  and 2.34% . The vitamins in white bambara groundnut milk  are as followed beta-carotene, vitamin B1, Vitamin B1 (mcg/100g), Vitamin B2 (mcg/100g), Vitamin B3 (mcg/100g), Vitamin C (mcg/100g), vitamin E (mcg/100g) with the values 2.87%, 0.01%, 0.02%, 0.04%, 0.79%, 1.62% and that of the mixed bambara is as followed 6.90%, 0.03%, 0.05%, 0.07%, 3.19% and  3.50%, the sensory evaluation scores revealed that utilization/acceptability of  Bambara milk was equally acceptable when comparable to that of soymilk.