Acceptability And Nutritional Value Of Soybean Milk Produced By Different Methods Fresh Bean, Bean Flour And Germination At Varying Flours.

ABSTRACT

The prevalence of widespread protein energy malnutrition in human populations in developing countries, particularly in the rural areas of sub-Saharan African occurs partly as a result of low consumption of unaffordable animal-based protein foods. Consumption of low-cost soybean based beverages, as an alternative to expensive cow milk by people that inhabit sub-regions of the world, where milk production is low, has been widely advocated, soymilk has been used for hundreds of years in the orient and it may contribute immensely to the nutritional sustenance of some of the world's most populous countries. In low income per caput countries like Nigeria, high protein foods of animal origin such as meat, fish, milk and eggs are expensive for regular deity intake. It has been reported by several workers that the anti nutritional factors and toxicants presence in soybeans limits. Its consumption, so the purpose of this project was to produce soymilk using different processing methods to determine the best processing methods that will give optimum acceptability and nutritional value level. Six products were developed consisting of germinated seeds milk. (24,48,72 and 96 hours germinated seeds), fresh bean milk and soybean flour milk. These products were subjected to proximate C% protein, ash, carbohydrate, fat, minerals and vitamins) and sensory analysis. Evaluation of the trypsin inhibitor activity xii in the diffcient SO) milk weic also evaluated to be smp1e A (6 27 1 0 12), B(6 03 006), C(4 28 1- 006), d(2 67 10 12) E (223 f 006) and F (6.0 -1- 0.02) respectively. However, the results ob1aind. in this research work were in accord with the previous findings on different methods of producing soym ilk from soybean.