Comparative Studies On The Production And Evaluation Of Imitation Milks From Soybean, African Yam Bean And Their Blends.

ABSTRACTS

Imitation milk was produced from Soybean and African yam bean blends at different ratios o 20:80, 40:60, 50:50, 60:40, 80:20, 100:0 and 0:100 respectively. The proximate composition, physicochemical properties, sensory evaluation an microbial load determination were carried out on the milk samples. The result obtained indicate that the blends of soybean to African yam bean milk having the 80:20 ratio had the highest value of crude protein (4.46) and oil content (0.50). The pH and specific gravity showed decrease with storage period while total solids and total treatable acidity showed increase with storage period. The sensory evaluation result indicate that the combination of soybean to African yam bean milk at 80:20 ratio was not significantly different from the control (100% soybean milk) at (P>0.05), and was the most acceptable sample in terms of all the parameters evaluated. The microbial load determination shows that the milk samples fall within the standard acceptable range of 30 to 300 colonies.