Sensory, Proximate and Mineral Composition of Soymilk Made from Intermediate Soy Product

Abstract:

This study was an attempt to produce soymilk from an intermediate Soy Product (ISP) to overcome the challenges of the traditional wet milling procedure. Seeds of Soybean (Glycine max) were dry-milled into soybean flour and constituted into soymilk by steeping the milled soybean flour sample into three different periods of SB1, SB2 and SB3 for 1hour, 3hour and 6hours respectively at ambient temperature. The steeped intermediate soy product was then finally processed into soymilk by filtering through a muslin cloth and each filtrate pasteurised at 700c for 30 minutes. The resulting soymilk from this process was then subjected to sensory, proximate and mineral analysis. A soymilk produced using the traditional (wet-milling) method, TPS and a commercial soymilk CBS was used as standard control. The mean values from the analysis were subjected to analysis of variance (ANOVA) at 5% level of significance using SPSS 17.0 for Windows. Significance was established at 95% confidence limit and mean were separated using Duncan test. Considering the organoleptic properties of the samples, sample CBS (commercial control sample) showed a significant difference from the rest of the laboratory samples in all the parameters evaluated (at P<0.05). However, samples SB1, SB2, SB3 and TPS were not significantly different from one another regardless of the processing methods and conditions. The proximate analysis from the soymilk samples showed that the sample steeped for 3hours (SB2) and sample TPS were significantly not different and had the highest values in protein (3.05%), fat (4.05%) and ash (0.50%) than all the other samples at (P<0.05); whereas the sample soaked for 6hours (SB3) was significantly higher in moisture content (84.45%) and Fibre (0.21%) and CBS was significantly higher in carbohydrate (15.67%). The mineral analysis of the soymilk also reviewed that the sample soaked for 3hours (SB2) was significantly higher in calcium (44.45Mg/100g), magnesium (48.86Mg/100g) and iron (1.11Mg/100g), whereas the sample soaked for 1hour (SB1) was significantly higher in zinc and copper (6.54 and 0.24Mg/100g) respectively. This work, therefore, reveals that soymilk of acceptable organoleptic, proximate and mineral qualities can be obtained using the method of an intermediate soy product (ISP).