PRODUCTION OF MILK USING SOYA BEANS AND EVALUATION OF IT’S NUTRITION COMPOSITION

PRODUCTION OF MILK USING SOYA BEANS AND EVALUATION OF IT’S NUTRITION COMPOSITION

ABSTRACT

The objective of this study is to produce milk using soya beans and to evaluate its nutritional composition. The findings of  this study shows  that the produced soya beans milks contains crude protein of 5.23 ± 0.18 and fat 1.83 ± 0.02. It is also to have a d high levels of total solids (23.66 ± 0.63), potassium (232.68 ± 1.29mg/100g), calcium (182.49 ± 0.47mg/100g), magnesium (16.83 ± 0.85mg/100g) and Iron (0.84 ± 0.02 mg/100g).  Milk from soya beans sources showed significantly different nutrient compositions. From the results obtained it can conclude that the processing of soymilk was successful. Soya beans milk contained higher protein, fat, ash and carbohydrate. Thus soy milk and soy milk based products (e.g. tofu, soy yoghurt, okhara) must be incorporated into diet not only for improving nutritional status but also for its medicinal properties.

CHAPTER ONE

1.0       INTRODUCTION

Soybean (Glycine max) is a grain legume that is very nutritious and contains on average 40% protein. It is gaining ground internationally due to its multiuse use as human food, livestock feed, manufacturing purposes, and more recently, as a source of bio-energy (Myaka et al., 2005). Currently it also comes to be the world’s most important source of vegetable oil. Unlike most other beans it contains 40% protein compared to 20% and 13% protein content in meat and egg, respectively (FAO, 2010). Moreover it contains 20% non-cholesterol oil and its fortified foodstuffs are considerably low-priced than other sources of high quality protein. It very well may be utilized directly for nourishment in the family unit or handled for soy milk, cooking oil and a scope of different items including newborn child weaning sustenance. Also the poultry sector industry uses soybean for feed production.

Soya beans milk is an aqueous, white, creamy extract produced from soybeans which is similar to cow milk in appearance and consistency. It is a highly nutritious which contains protein, fat, carbohydrates vitamins and minerals. Soymilk beverage worldwide is credited to health benefits such as: low cholesterol and lactose, its ability to reduce bone loss and menopausal symptoms, prevention and reduction of heart diseases and certain cancers. As this drink is cholesterol free and low in energy, it could enhance health benefits in terms of reducing body weight and blood lipids (kohli et.al., 2017 ).

As a dairy milk substitute, soy milk is non- caloric, cholesterol free and is preferred by consumers especially with lactose intolerance. The US Food and Drug Administration (FAOSTAT, 2015) has approved different health related claims of soy milk (Sethi et al., 2016 ;). Different soy milk based products like tofu and yoghurt have gained popularity amongst the consumers (Sharma et al., 2016 ).

Soymilk is made by soaking soybeans in water before grinding and straining. The milk is a white or creamy emulsion, which resembles cow milk (conventional milk) in both appearance and consistency. The increasing popularity of soymilk as a beverage worldwide (Dashiell et al., 2020) is credited to health benefits, e.g. low cholesterol and lactose, its ability to reduce bone loss and menopausal symptoms, prevention and reduction of heart diseases and certain cancers .

Although soymilk is a potential substitute for cow milk, and could be used for solving malnutrition problems in developing countries, its utilization is hampered by a number of factors, including several biological and storage factors. However, acceptability of soybean products has been enhanced by modification of processing methods (Osundahunsi et al., 2017). Some of the modified soymilk extraction methods include application of heat, soaking of soybean in ethanol or alkali and acid grinding. Iwe & Agu (2013) reported on the use of natural flavourants to improve soymilk acceptability.

1. Statement of Problem

Food insecurity and malnutrition are among the urgent difficulties that many nations are confronted with nowadays. The diets of people in many developing countries comprise mainly starchy roots, cereals and few legumes. Unfortunately, animal sources of proteins, which are used to complement the starchy diets are expensive and out of reach for low-income families (Obatolu et al., 2017). In recent years, different edible varieties of legumes have been identified that have high nutritional value, and therefore could help to address a number of diet related problems globally. Soybean (Glycine max) is recognized as one of the crops with huge potential the world over. This plant has been exploited for the manufacture of food products such as Soybean fortified gari and tapioca, and cereal-based traditional weaning food (Popola et al., 2016). In addition to these soybean foods, soymilk has been identified as one of the promising product. Producing and consuming more soy would enhance the circumstance (Food Security) as soy gives a nutritious mix of both calorie and protein consumption: it is the most nutritionally rich crop product, as its dry seed contains the highest protein and oil content among grain legumes (Popola et al., 2016).

1.2       Justification

This study is justifiable owing to its importance as its findings tries to find solution to the problem of food insecurity in Nigeria by providing alternative to animal proteins and enhancing the consumption of alternative source of milk produced from soya beans.

1.3       Aim of the Study

The aim of this study is to produce milk using soya beans and evaluate its nutritional composition.

1.4       Objectives of the study

1. To produce soya beans milks using locally sourced soya beans seed
2. To determine the nutritional composition of soya beans milk