ABSTRACT

Soymilk was prepared from sprouted and unsprouted soybean, boiled in 0.5% NaHCO3 and 30 percent, 50 percent, 70 percent plant ash for 20 minutes, hand dehulled and cotyledon milled in 2.70 part to 1 litre of hot water with cooking blender. Soymilk was extracted by sieving through double layer calico cloth. The effect of boiling soybean with plant ash and sodium bicarbonate on the physico-chemical and sensory properties were carried out. The results showed significant differences (p<0.05) in the proximate, vitamin and mineral composition of the various samples evaluated. Sprouted soybean boiled with plant ash up to 70 percent showed significant increase in mineral, proximate, vitamin and sensory properties. The proximate mean values ranged from 11.60 to 15.34 percent (Dry matter), 84.66 to 88.40 percent (Moisture), 5.27 to 8.42 percent (Crude protein), 0.01 to 0.'03percent (Fiber), 2.00 to 6.05 percent (Fat), 0.12 to 0.42 percent (Ash), 1.21 to 4.74percent (Carbohydrate) and 55.36 to 88.11percent (Energy). There were significant differences (p<0.05) in the vitamins A, B, and C composition of the various samples with mean values ranging from 36.98 to 41.03 mg/100, 9.95 to 10.27 mg/lOOg and 26.18 to 28.12 mg/lOOg respectively. The minerals evaluated were Calcium (Ca), Phosphorus (P) and Iron (Fe) with mean values of 6.86 to 14.74 mg/lOOg, 46.05 to 80.16 mg/lOOg and 3.37 to 5.41 mg/lOOg respectively. There were significant differences (p<0.05) in the TSS, pH, Viscosity and Colour with mean values ranging from 14.06 to 15.45 percent, 4.68 to 6.13, 147.30 to 186.15MPa and 0.11 to 0.29 respectively. There were no significant differences (p>0.05) in the general acceptability of the various samples evaluated however, significant differences (p<0.05) exist in the mouth feel, flavour, and colour. The sensory mean values ranged from 5.00 to 6.40 percent (Colour), 4.85 to 6.30 percent (flavour), 4.70 to 6.45 percent (mouth feel) and 4.90 to 6.30 percent (general acceptability)