Comparative physico-chemical evaluation of soymilk and soya cake produced by three different methods.

Abstract

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 % respectively for methods A, B, and C. The protein 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 3 x 105, 4 x 105 and 7 x 105 Cfu/ml for 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.