Caffeine is one of the most broadly consumed psychoactive material all over the world [1] . Historically, tea and soda are the most oldest beverages including caffeine. Recently, variation of food production, which comprise caffeine, has increased such as energy drinks, specialist coffee, potato chips, gum and candy bar [8] . Therefore, the consumption of caffeine-containing drinks has raised remarkably throughout the world. Indeed, in recent years, the consumption of caffeine is higher than any other drug. Nearly 80% of the world's population consumes caffeine-contaning products ever day, with tea (12%), soft drink (16%) and coffee (%71) being the most widely consumed [8,9]. There is an significant increase in caffeine consumption throught last century with developing technology and innovative evolution in food industry. Actually, the rising demanding of the caffeine contaning productions has brought along with its likley effects on human health. The present study reviewed the effects of caffeine consumption on human healthy in terms of cardiovascular system, anxiety, memory, sleep, depression and agression.

In the recent century, consumers demand in the area of food products have changed significantly with lifestyle modifications related to change in the eating habit. Based on the consumers` demand, the food industry and scientists focus on plant based functional foods that prevent nutrition related with disease, economic and environmental awareness. This study, therefore, aim to optimize process parameters for peanut milk and to evaluate the effect of its on proximate composition and sensory properties of peanut milk. The statistical analyses were carried out using response surface methodology (RSM). The nutritional (moisture, ash, fat, protein, carbohydrate and energy content), and sensory properties (appearance, colour, texture, flavor, aftertaste, overall acceptability and affordability) of produced peanut milk were evaluated. The experimental results indicate that optimized process parameters are soaking time 15 hours, water ratio 4.86 times, water temperature 68℃, with 99% overall acceptability. This study concluded that peanut milk is an alternative to milk and milk-based beverage for people with lactose intolerance or milk allergy.