Led by Associate Professor Sushil Dhital and PhD candidate Damodar Dhakal at Monash's BioPRIA institute, the study analyzed yoghurts over seven days of refrigerated storage after fermenting them with various combinations of probiotic strains. The investigation aimed to understand how different probiotic mixtures influenced yoghurt quality over time.

Published in the Journal of Food Hydrocolloids, it found the lupin-oat milk yogurt fermented with a combination of Lactobacillus plantarum and Bifidobacterium probiotics was the standout.

Associate Professor Dhital said the high protein and fiber content of lupins, along with the unique probiotic combination used in the yoghurt, contributed to its thick creamy palate, along with its impressive nutritional profile and texture.

"Our analyses shows oat-lupin yogurt is equally as natural and nutritious as dairy yogurt. It’s also lower in saturated fats compared to most coconut-based yoghurts, and potent with other micro-macro nutrients and beneficial bacteria that make it an enticing alternative for the yoghurt industry,” Associate Professor Dhital said.

As the first yogurt made from raw lupins and oats, Dhakal said the development represented a significant step forward in plant-based food innovation.

"This is a next-generation plant-based yogurt I think consumers have been waiting for,” Dhakal said.

“Lupin, an ancient legume, has been cultivated to create the first oat-lupin yoghurt that rivals the creaminess, protein and fiber content of traditional dairy products. In yoghurt made with a particular combination of probiotic species, we observed accelerated fermentation times, and a texture and mouthfeel that mimicked dairy yogurt," he added.