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: