PRODUCTION OF SOYMILK FROM SOYBEANS USING A SIMPLE MILK TECHNOLOGY

PRODUCTION OF SOYMILK FROM SOYBEANS USING A SIMPLE MILK TECHNOLOGY

Abstract

This research work will cover comprehensively a work to be carried out on “The production of soymilk from soybeans”. Soymilk is milk-like product made from whole soybeans. It is a product containing about the same proportion of protein as cow’s milk around 3.5%, also 2%, fat 2.9% carbohydrate and 0.5% ash produced by simply soaking dehulling, heating, grinding, filtering and boiling. The result of this result work is expected to give the composition of the milk produced as food energy, ISSJ, moisture, 91.4% protein, 2.8g, fat 1.5g, total carbohydrate, 3.6g fiber, 0.1g and ash 0.7g, 80cl of soy milk will be obtained using 187.2g of dry soybean and blending it with 160cl of water. The soymilk yield will be about 51%. Hence it’s considered and promoted by expert as a healthy substitute for cow milk due to the health benefit it comes with.

1.0            INTRODUCTION

Soymilk (also called Soya Milk, Soybeans milk, Soy drink or Soy beverage) an aqueous extract of whole soybeans is a milk like product of a stable emulsion of oil, water and protein (Ang., 1999).

Soymilk originated in Eastern Asia, China, a region where soybean was native and used as food long before the existence of written records. Later on, the soybeans and soybean foods were transported to Japan. Soybean or vegetable milk is reputed to have been discovered and develop by Liu Ann of Han Dynasty in China about 104BC (Smith 1992).

Since then soymilk has continue in it increase in popularity all over the world especially in the west, where it is seen as a substitute for cow’s milk. After the introduction of soybeans to Nigerian in 1903, the main growing areas remained in the Guinea-Savannah zones which include Benue, Nasarawa, Abuja area, and the southern division of Kaduna State. Soymilk is some how produced and consumed in some parts of this country. But soybeans produce are still not well utilized in the production of soymilk for the provision of much needed protein due to lack of enough sensitization and proper orientation. (Smith, 1992).

Soymilk has been a staple in the orient for centuries. It contains no loose and is relatively inexpensive. If its production is given adequate attention and awareness, it would offer alternative to cow milk, for hundred of millions of people in developing countries.

Soymilk contains about the same proportion of protein as cow-milk around 3.5% also 2% fat, 2.5% carbohydrate and 0.5% ash (Liu, 1997). Beside soymilk contain other vitamins and minerals essential to human body. So to mention but a few, it’s rich in isoflavones and it’s just the right nutritious drink for those who are allergic to cow’s milk (Ang. 1990)

Nutritional value of soymilk (per 100g) is presented in Table 1:

Table 1: Nutritional Value of Soymilk

Water                    93.3g                   Essential for all body activities

Energy                  33.0kCal              Aids in doing work Protein                  2.8g                    Helps in building muscle tissues Vitamins Vitamin A             3.0ug                   For good vision, helps in bone growth Vitamin E             0.010mg              Helps form and protects body cells Vitamin B12         0.01ug                For growth and development Folic Acid             1.5ug                   Assist in building of protein Vitamin B6           0.041mg              Protects the body against disease Panthotenic Acid  0.048mg        Produces energy from fat and carbohydrates (vit. B5) Niacin (vit. B3)    0.147mg      Essential for healthy skin, nervous system and gives energy Riboflavin (vit B2) 0.070mg  Aids digestion Thiamin (vit. B1)  0.161mg    For energy and proper blood circulation Vitamin C             0.01mg      Protects against infections, for healthy gums, bones and blood vessel; healing. Minerals Selenium              1.3ug         Prevents hair and nail loss Maganese             0.17mg      Copper                 0.12mg Zinc                      0.23mg     Aids digestion; body function Sodium                 12.0mg     Potassium             141.0mg   Assist in nerve and muscle function Phoptious             49.0mg     Necessary for nerve and muscle function Magnesium           19.0mg     Helps bone growth and gives energy Iron                       0.58mg     Helps in the formation of blood cells Calcium                4.0mg      For strong teeth and healthy bones Isoflavones           8.8mg      Natural nutrient beneficial to health Ash                       0.27g Fiber                     1.3g Carbohydrate        1.8g         For energy Fat (Total lipids)    2.0g        Fatty Acids            0.214g    Good for the heart (Saturated) Fatty Acid (poly    0.833g    Good for the heart Un saturated)

          Source: (FAO, 1970)

Soymilk is promoted as a healthy alternative to cow’s milk for reasons including:

·        It contains some antibiotics, hormones, suitable fat with less cholesterol and proteins suitable to diabetics, hypertensive patients and reduces cancer risks

·        It contains phytochemical, reduce the risk of cancer

·        Soy protein reduces the level of cholesterol and lessens incidences of atherosclerosis.

·        It’s has the ability to control sugar levels in blood and hence helps in diabetes management

·        It’s a good source of lecithin and Vitamin E

·        It’s safe for people with lactose intolerance or allergic to cow’s milk

·        It’s contain polyunsaturated and monounsaturated fats which are good for the heart

·        It’s containsisoflavones which are beneficial to health

Despite these advantages of soymilk over cow milk it’s no0t well accepted by Nigerians and hence the much available soybeans are under utilized due to lack of awareness and inappropriate processing technologies/methods. So, researches in this respect are very important.

2.0            Equipment, Materials And Methods

2.1     Equipment

          Some of the equipment’s that will be use during the course of the research work Includes: Heat source(store); pot; cheese cloth; Blender; Sieve; Hand gloves; Stopwatch; weighing balance; funnel,

Holding containers; crucibles spatula; Beakers;Measuring cylinder.

2.2     Materials

          Some of materials that will be use for the research work include the soybean and reagents

          Thesoybeans

Specie that’s readily available in the research area (Nasarawa) identified as soybeans and reagents used.

Some of the characteristics of Samsoy-2 are highlighted in Table 2.

          Table 2: Characteristics of Samsoy-2

S/NoCharacteristicsSamsoy-2

1.                 Plant type/vigorous                                      Compact/determinate 2.                 Crop duration                                              110-125days 3.                 Yielding potential                                        High yielding potential 4.                 Habitat                                                         Savannah 5.                 Lodging                                                       Tolerant 6.                 Plant height at harvest                                  40-50cm 7.                 Sheltering                                                     Low Sheltering 8.                 Seed colour                                                  Bright Cream Yellow 9.                 Seed viability                                               Very good 10.            Disease resistant                                           Susceptible to leaf spot 11.            Pod sheltering                                               moderate susceptible 12.            Maturity                                                        medium maturity 13.            Yield tons/ha                                                 1.5-2.0

      Source :(FAO 1995)

The following are the reagent that will be use: water; critic acid; sodium bicarbonate; sodium hydroxide; sugar; flavoring agent.

2.3 Methodology

Soymilk is an excellent product which can produce in a variety of ways depending on the Processing technique that seems better and reliable. Flow chart for the production of soymilk is Presented in Figure 1.

The method for the production of Soymilk is explained below:

·        Soaking and Dehulling: The soybeans will be rinse clean and soaked in water overnight. The hulls will be removed by kneading the soybeans and flushing them with water. Removing the hulls make the extraction process more efficient. An alternative is to crack the soybeans before soaking. The hull come easily loose and can be washed away. When cracked soya beans are used, less soaking time is needed.

·        Heating:The dehulle soybean will be heated to destroy the enzymes which are responsible for the development of beany flavor. Whole soybeans will be dropped directly into boiling water containing a small amount of Sodium bicarbonate and will be balance for ten minutes before draining the water.

·        Grinding and Filtration: The soaked and heated soybean will be grinded with water in a blender. The mixture will then be filtered through a cheese cloth and the raw soymilk will be recovered.

·        Boiling: The resulting soymilk obtained will then be boiled in order to improve it’s nutritional value by heat inactivating soybean trypsin inhibitor, improving its flavor and sterilizing the product. The soybean will be heated for a period of 20-25 minutes.

The resultant product (Soymilk) will be cool and keep in containers ready for use.

·        Flavouring and Preservation: A pineapple flavor will be added to it. This will be followed by the addition of preservation (Citric acid, Sodium chloride (table salt) and Sodium hydroxide) and sugar.

1.0                      RESULT AND DISCUSION

3.1              Results:The expected results of production and analysis of soymilk is presented in Table 3-9

     Table 4: Weight Composition of Soybeans Used and Soy milk Obtained

S/NoDetailsWt(gm)

1.     Wt of dry soybeans                                           187.2 2.     Wt of dehulled soybeans                                   335.0 3.     Wt of blended soybeans                                    1750.0 4.     Wt of soymilk before cooking (a)                      1350.0 5.     Wt of soymilk obtained (b)                                700 6.     Yield % (b/ax100)                                              51

Table 5: Volume of Water Used and Milk Obtained

S/No        Details                                                        Volume (d)

1.     Volume of water used for soaking                    100 2.     Volume of water used for blanching                 140 3.     Volume of water used for blending                   160

Table 6: Time Taken For the Overall Process

S/No        Details                                                        Time (Min)

1.     Soaking time                                                      660 2.     Blanching time                                                   10 3.     Cooking time                                                      25

Table 7: Weight Composition of Chemical Used

S/No        Details                                                        Weight (gm)

1.     Citric acid                                                          0.3 2.     Sodium hydroxide                                             0.2 3.     Sodium chloride                                                1.5 4.     Sodium bicarbonate                                           0.5

Table8: Soymilk Composition (per 100g Edible Portion)

S/No        Details                                                        Composition

1.     Food energy                                                      155 joules 2.     Moisture                                                            91.4% 3.     Protein                                                               2.8g 4.     Fat                                                                     1.5g 5.     Total carbohydrate                                             3.6g 6.     Fiber                                                                  0.1g 7.     Ash                                                                    0.7g

Table 9: Minerals and Composition of Soymilk (per 100g edible Portion)

S/No        Details                                                        Composition

1.     Calcium                                                             18mg 2.     Phosphorus                                                        36mg 3.     Iron                                                                    1.2mg 4.     Sodium                                                               15mg 5.     Potassium                                                           58mg\ 6.     Thiamin                                                              0.05mg 7.     Ribothavin                                                          0.02mg 8.     Niacin                                                                 0.3mg

3.2            Discussion

80cl (700g) Soymilk is expected to be obtain using 187.2g dry soybeans, 160cl of water during blending. The differential in weight is attributed to the evaporation of water vapor from milk during boiling. The soymilk will yield of 51% soymilk after production.

Tables 8 and 9 shows that the soymilk produced have the following composition:

Food Energy: 155joules; Moisture 91.4%; Protein 2.8g; Fat 1.5g; Carbohydrate 3.6; Fiber 0.1g; ash 0.7g. Others includes: Calcium 18mg; Phosphorus 36mg; Iron 1.2mg; Sodium 15hg; Thiamin 0.05mg; Riboflavin 0.02mg and Niacin 0.3mg. This shows that the soymilk produced contains most of the essential vitamins and minerals necessary for healthy living and the compositions when compared closely to the universal composition documented by FAO, 1970 presented in Table 1.

4.0              Conclusion

From the aforementioned presentation the following conclusions could be drawn:

1.     Appreciation quantity of soymilk will be produce from soybeans using a very simple technology (51% yield)

2.     Soymilk could be produced which would be a more alternative to cow milk. It may form part of stable homes diet even at the local (home) level and for management of dietary diseases (Diabetes, Hypertension, Cancer etc)

Hence soymilk and soybeans technology for production should be enhanced; their utilization encouraged by government and other relevant agencies as it would go along way in improving the health status of the growing populace and improves the economy.

REFERENCES

Ang C.: Keshi L; Yao Wen H. (1990): “Asian Foods: Science and Technology”                          Lancaster Pennysylvania. Pg 213 -        216 Technomic                                      Publishing Company (http//www.chipsbook.com/asianft.htm).

FAO (1990): “FAO Nutritional Studies” No. 24 Rome

FAO (1995): “FAO Soybean Statistic”. Volume 1 September/October 1997. Rome.

Liu, K (1997): “Soybean: Chemistry, Technology and Utilization” pg 84-90.                             Chapman and Hall.(http://www.etnpsbooks.com.soybeans.htm).

Smith A.K; Circles, S.J (1972): “Soybeans: Chemistry and Technology” Pg 111-                            115, AVI Publishing.

William S, Akiko A (1979): “Totu and Soymilk Production”. Volume II, 3trd                            Edition, pg 56-60, pg 380-400.New Age Foods Study Centre.