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Nigerian Food Journal
Nigerian Institute of Food Science and Technology
ISSN: 0189-7241
Vol. 25, No. 2, 2007, pp. 28-38
Bioline Code: nf07023
Full paper language: English
Document type: Research Article
Document available free of charge

Nigerian Food Journal, Vol. 25, No. 2, 2007, pp. 28-38

 en Comparative physico-chemical evaluation of soymilk and soya cake produced by three different methods.
Onuorah, C. E.; Adejare,A. O. & Uhiara, N. S.


Soymilk and soyacake were produced by three methods: illinois, (A), cornel (B), and traditional oriental (C). Physiochemical, microbiological, and sensory properties were evaluated. Method C had the highest soymilk yield of 57.76% followed by B with 55.17% and A 52.85%. The protein contents of soymilk were 2.8, 3.5, and 3.8 % respectivelyfor methods A,B,and C.Theprotein contents of the respective soyacake were 6.6, 6.69, and 8.0% for A, B, and C respectively. The fat contents of soymilk were 2.35, 2.22, and 2.18% for A, B, and C respectively; while soyacakes were 4.50, 4.50, and 4.38% for A, B, and C respectively. The ash contents of soymilk were 0.40, 0.42, and 0.45% or A, B, and C respectively; soya cake recorded higher figures of 0.81, 0.79, and 0.79% for samples A, B, and C respectively. Raw and pasteurized soymilk stored at 4°C kept for 3 and 7 days respectively. The microbial loads of the raw soymilk were 3x105,4x105 and 7x105 Cfu/mlfor A, B, and C respectively. There was no growth for the pasteurized samples. Sensory evaluation of soymilk indicated that sample A was preferred to B, while C was least preferred.

soymilk, soya cake, processing, physico-chamical evaluation

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