CHAPTER ONE

1.1 INTRODUCTION

Soybeans belongs to the family leguminous, subfamily papiliondase and the genus

Glycine Max.(Riket and, Morse 2009) .It is not known when this remarkable

legume, soybean was first cultivated in China .Soybean contain about 46% protein

and 18% fat, characteristics which have influenced it’s history, the ancient Chinese

evolved methods of making from its preparations with high protein content for

example, curd and shoyu, shoyu is a dark brown liquid made by fermentation of a

combination of soybeans and cereals (Baker and, Mustakes . 2003). Soybean milk

has been prepared for hundreds of years in the orient by a standard method of

soaking beans in water for several hours, followed in order by grinding with

filtration and cooking for about 30mins (Smith 1999). Although this conventional

process method is relatively simple the techniques and conditions have not been

thoroughly investigated for producing a soymilk with a blend or desirable aroma.

The soymilk off flavour problem mainly associated with volatile compound.

Preliminary experiment (Muller 2008) utilizing gas chromatography

instrumentation demonstrated that the volatiles responsible for off flavour were

derived only from soymilk which is prepared from whole fat soybeans. It was

postulated that soymilk could be produced with a minimum of flavour

1
development by developing techniques and conditions involving a high

temperature – hydration grindings (Ken ctal 2000) indicated that the thermal

inactivation of lipoxygenase was pH. (Nelson et’al 1997) reported that off flavour

development was suppressed in legumes at pH 3.85 and below. [Miller 2007)

extracted soymilk at pH 2 and found there was no lipoxygenase activity even when

the product was neutralized to pH 6.4. [Miener 2002] described a method of

preparing soymilk resulted in a colloidal stable, bland product of very good

acceptability. With this method no filtration or dehaulling is used, so protein

recovery is essentially 100% and the beans are hydrated and blanched to eliminate

the off flavour producing enzymes and growth inhibitors. However industrial

equipment such as a homogenizer is required.

Soymilk in the traditional sense is simply an aqueous extract of whole

soybean. Soymilk according to the nutritionist a possible substitute for cow or

human milk particularly in the feeding of infant who are allegic to animal milk or

where cow milk may be found to be two expensive or unavailable. Soybean or

vegetable milk or flu-changin chinse is reported to have been developed and used

in china before the Christian era [Shibasaki etal 2009] by the philosopher who was

credited with the first step in the processing of tofu and yuba. Then, the traditional

milk is made by soaking the bean in water overnight, wet milling the bean, heating

2
the wet mash to improve flavour and nutritional value and filtration. The milk

produce is sold to the public in streets and canteens in china in 1984. In recent

years large scale production has evolved along with commercial marketing of

soymilk in Hongkong, Taiwan, Thailand, South Korea, Singapore, Malaysia and

not the United States [Babara FH.1996]. The processing of soybeans into soymilk

is aimed at gaining consumer acceptance of the legume by removal of the toxicants

that contain and also improving organoleptic qualities of soymilk with special

consideration to some adverse effect of these operations in soymilk quality. This

work determined the effects of different methods used in the processing of

soybeans into soymilk on the quality of the milk produced during processing and

storage.

1.2 STATEMENT OF THE PROBLEM

Probably most important is the low iron content of cow’s milk. It makes it difficult

for the infant to obtain the amounts of iron needed for growth (Kelleher Lonnerdal

2006). A second mechanism is the occult intestinal blood loss, which occurs in

about 40% of normal infants during feeding of cow’s milk (Wilson etal 1974). It

makes it difficult for the infant to obtain the amounts of iron needed for

[Link] is strong epidemiological evidence that the feeding of cow’s milk or

formulas with similarly high potential renal solute load places infants at an

3
increased risk of serious dehydration (Thane et al, 2000). The feeding of cow’s

milk to infants is undesirable because of cow’s milk’s propensity to lead to iron

deficiency and because it unduly increases the risk of severe dehydration.

1.3 AIM AND OBJECTIVES

1. To produce soy milk and determine it sensory properties.

2. To produce soy milk using different methods.

3. To determine the sensory properties of soy milk by using hedonic scale.

1.4 JUSTIFICATION OF THE STUDY

Soymilk is a suitable alternative for children who cannot tolerate milk from animal

or cows. It contains approximately the same amount of protein as cow milk it

contains no cholesterol and little saturated fat and it does not contain lactose so it

can also be used as an alternative food source for lactose intolerant infants.

4
 CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 Soybeans, (Glycine max) also called sojo bean or soya beans, annual legume

of the pea family (fabaceas) and its edible seed the soybean is economically the

most important bean in the world providing vegetable protein for millions of

people and ingredients for hundreds of chemical products (Aditya etal 2016).

Soybeans (SB) are used as food and feed ingredients for their protein content and

protein composition from soybeans, 2008 soybeans are healthful and rich in

protein giving them numerous nutritional uses people can eat them, drink them in

milk alternatives and take them in the form of supplements soybeans are high in

protein plant food that people can prepare and eat in variety of ways they belong to

the pea family.

2.1.1 QUALITY CHARACTERICTIES OF SOYBEAN

Quality attributes can arranged into three general class. Deformite, shipment

and capacity factors and end utilize related components. End utilize quality

component are deligated either physical properties or compound creation

attributes. The vast majority of the nations are receiving the national oilseed

processor association (NOPA) determinations for their residential boybeans

5
(Gandli 2009). Soybeans is high regard and productive yield and the budgetary

common sense of soy age is managed by the business utilization of the two its sub-

consequences of dinner and oil which is independently, speak to around 66% and

33% of the gathers fiscal regard similarly soy oil and supper are consumed

worldwide as sustenance and animal feeds stuff separately.

2.1.2 NUTRITIONAL BENEFITS OF SOYBEANS

As of late, there has been expanded enthusiasm for the potential medical

advantages of other bioactive polypeptides and proteins from soybeans, including

lectins (soy lectins are glycoprotein) and lunasin. Lubasin is novel peptide initially

detached from soybean nourishment lunasin focus is gone from 0.1 to 1.3 g/100 f

floor, and from 3.3 to 16.7ng/mg seed. Soybeans phytosterols as a rule incorporate

four noteworthy or types. B-sitosterol, stigmasterol, and brassicasterol all of which

make great cruide material for the creation of steroid hormones. Soybean upper is

for the most part visused as the best of plant protein source regarding it dictery

benefit. Likewise, it has a reciprocal association with oat grains in meeting the

amino acid (AA) necessities of ranche creatures-soybean gives and amazing

wellspring of both vitality and protein for poultry and swine likewise with any

fixing, their use rate relies on financial aspects, inspite of the fact on account of

soybean such financial aspects identify with the general cost of soybean upper and

6
of supplemental fat (Douradoetal, (2011) As boost system for ranchers, financial

return could be expanded by applying new methologies for improvement of first-

class assortment and propelled generation technology (Harised 2018).

Consumption of soybean have the following advantages: impact on malignancy,

impact on chronic kidney disease, causes hypotensive action, impact on diabetes,

impact on mosulin emission and vitality digestion, impact on osteoporosis and

menopause.

2.2 SOYMILK

Is a plant – based nondairy beverage, often consumed as an alternative to

[Link] made from soybeans, and many brands fortify their soymilk with vitamin

and mineral such as vitamin D and calcium. (Jessica, 2019). Soymilk is well

known dairy milk replacement but its not just a substitute ingredient soymilk can

be a worthwhile addition to your diet on its own. This heavy, flavourful beverage

first came about as a waste product on the way to making lofil today soymilk can

be found around the country as a lactose free dairy substitute with health benefits

that are all its own. (Areta, 2020) milk is a naturally valuable source of vitamins

and minerals such as vitamin A, vitamin B6, vitamin B12 thiamin, rib of a vin

niccin, calcium, prosperous, magnesium, zinc, and potassium (FSA, 2002) some

milk like soya milk like soya milk, naturally contains tiese proteins, there is

7
contained debate as however purified protein that are added to food confer the

same health benefits as whole foods there is increasing evidence to suggest that

consuming whole foods has addictive and synergistic health benefit chill 2003, in

addition to the essential protein it contain other health benefit consuming milk are

widely recognized. In addition soymilk is a good alterative for people who can not

consume daily product due to their lactose intolerance, milk protein allergy or

glactosemia (xu and chang 2009). Milk based beverage soymilk is a plant based

drink prepared by soaking dried soybeans and grinding them in water it is a highly

nutritional which contain protein, fat, carbohydrates, vitamin and mineral.

2.2.1 TYPES OF MILK

Traditional (Chinese – style) soymilk (Regular soymilk) regular soymilk has

a mellow, bean – like flavour, and is acceptable to the Chinese people this soymilk

is used for cooking in North-east Asia and is used as a traditional breakfast drink in

south-east Asia CT. Odo in Encyclopedia of food science and nutrition (second

edition), 2003 modern style soymilk (Reconstituted soymilk) there are two types of

reconstituted soymilk one has only a slight bean like flavoofur and is prepared

from soaked soybean by grinding together with hot water people who often eat soy

product prefer the slight bean like flavour of soymilk. The bean like flavour is an

important factor some flavour are often added (masking) to reduce the bean like

8
flavour in soymilk is drunk in north-east Asia Another type of reconstituted

soymilk is the western-style. Soymilk (characterized by an off bean-likeflavour)

produced by modern methods this white soymilk has a dairy like taste and is often

ultra-pasteurized. (kikuchi-Hayakawa et al., 2000, Hsieh et al, 2007, lai et al, 2013)

2.2.2 NUTRITION BENEFIT OF SOYMILK

Most soymilk found in supermarket and health food store is fortified with

added nutrients this make fortified soymilk is a great source of calcium, which is

the most common mineral in your body. Consuming enough calcium can help

strengthen your bones and reduce your risk of osteoporosis soymilk is also

excellent source of vitamin A, vitamin B, potassium, calcium. Vitamin A is

essential in physiological process including maintaining the integrity and function

of all surface tissues (epithelia) for example the skin the lining of the respiratory

tract the gut, the bladder the linear ear and the eye. Vitamin A support the dairy

replacement of skin cell and ensures that tissues such as the conjunctiva are able to

produce mucous and provide a barrier to infection. Vitamin A also essential for

vision under condition of poor insuling for maintaining a healthy immune system

for growth and development and reproduction, vitamin A support many system in

body for this reason. Vitamin A deficiency is now refer to vitamin A deficiency

disorder for simplicity, however we will continue to use all order term vitamin A

9
deficiency (VAD) one of the main consequences of VAD is an increased risk of

sever infection. Infection increases the body’s demands for vitamin A and so the

deficiency fats worse.

Food source of vitamin A fruit and vegetable dark green leafy vegetables,

for example amaranth (red or green) spinach and chard carrots squashes/pumpkins

yellow maize mangoes papayas.

VITAMIN B

B vitamins are a group of eight essential nutrient that play roles in many organs

and bodily system. Although they can work together in the body, they also carry

out their own unique functions B vitamins are important for marking sure the

body’s cells are functioning properly they help the body convert food into energy

(metabolism) create new blood cell and maintain healthy skin cells, brain cells and

other body tissues. There are eight types of B vitamin, each with their own

function: thiamin (vitamin B-1), riboffaurn (vitamin B-2), niacin (vitamin B-3),

paritothetic acid (vitamin B-6) vitamin B-6, biotic (vitamin B-7), folate (vitamin B-

9), vitamin B-12 together, they are called the vitamin B complex. (medically,

reviewed by Alan Carter pharm D written (Jennifer 2019)

POTASSIUM

10
Potassium is one of the seven essential macro minerals. The human body needs

potassium to support key process, potassium plays a role trusted source in the

function of the kidneys, the heart, the muscles, and the transmission of messages

through the nervous system. (Rose et al 2022)

CALCIUM

Calcium is an essential nutrient that is necessary for many functions in human

health calcium is the most abundant mineral in the body with 99% found in teeth

and bone only 1% is found in serum. Calcium metabolism involves other nutrients

including protein, vitamin D, and phosphorus. Bone formation and maintenance is

a lifelong process calcium is a key nutrient in the human body. The primary

emphasis on calcium consumption during its initial scientific discovery was

focused on early human life during growth periods of infancy and childhood (Hudi

et al 2012) Nutrients per serving A one-cup serving of soymilk contains: colouries:

100, protein: 7 gram, carbohydrates: 8 grams, fiber: 1 gram, sugar: 6 grams, things

to watch, (Jessica Migala 2019).

2.3 SENSORY EVALUATION

Sensory analysis is a scientific specially used to asses and explain the

response of the particularities of food that are observed and interpreted by the

11
panelist using their sense of sight, smell, taste touch and hearing (stone etal 2004,

2008, 2010, 2016, 2017, 2020) this human panelist reply is quantitatively, assessed

sensory analysis has subjective connotation due to human involvement. In general,

data collected from human perception shows great variability among the

participants (cultural educational, habits, weakness, variability in sensory

capacities and prediction etc) A lot of the answers from individuals cannot be

mastered in this types of analysis. Therefore in order to limit the subjectivity of he

test the circumstances during its development have to be attentively carried out. In

this ways the sensory evaluation result will be more objective (lawless etal 2010)

many factor have to be taken into account to address these variations and increase

the accuracy of the analysis. Adequate selection of personnel, training, preparation

and information to the panel, the place where the sensonalanalysis will be carried

out (tasting room with individual test booths). Preparation and serving of samples,

labelling the sample with random number, e.t.c (Meilgardetal 2015, 2016).

Moreover and due to the potential variability, proper data analysis and

interpretation is a key part of the sensory techniques. Therefore evaluation of the

results and statistical analysis are a critical part of sensory testing. This requires

advanced and diverse statistical skills both from the quantitative and qualitative

field (Ruiz etal 2003)

12
 On the other hand, sensory analysis is a very useful tool for the elaboration

of new products. A part from technology and safety analysis, foods stand out for

their organoleptic properties (taste, smell, texture, etc). and they must be taken into

account when innovating, since they are the properties that will determine if the

consumer will purchase the product and if it will choose the same product again.

More studies focused on the stakeholder requirements in the final products

demands, such as analysis of sensory analysis and the consumers research, can

significally improved the quality of product and their success in the market. All

these sensory studies involves human participants. Therefore they should be

performed according to the indication of the declaration of (Helsinki 1975)

checked in (2013, 2020).

Based on the importance of these sensorial techniques and their great potential at

the different stages of new product development, from design to

commercialization, this manuscript aims to give an overview of the sensory and

consumer techniques. From the traditional sensory techniques to the most recent

once that have been used in sensory analysis, together with studies on consumers

and fundamental importance as an analysis stage in the development of new

products, particularly meat products. These include a classification, their base

importance, and advantages and disadvantages at the different stages of new

13
product development. The review aims to consolidate the knowledge in order to

help both industry and sensory scientist.

2.3.1 TRADITIONAL SENSORY ANALYSIS

Initially, the quality control of industrial productions was carried out by one

person or a small number of people. They would assess the goodness or not of a

production process and its resulting products quality through precarious sensory

test. The conducted tests were changed progressively by other more disciplined

and directed, which were more quantifiable and exact, more reliable less risky and

with eliminated segmentation stone,( H; etal 2012, 2004).

In general, traditional sensory analysis can be divided into two: Analytical

and affective. Analytical tests, which include discriminatory and descriptive

evaluations, try to describe and differentiate the products. On the other hand,

affective tests try to evaluate the acceptance of the product and are divided into

preference and hedonic test (Delarueetal 2010, 2015).

2.3.2 NEW SENSORY METHODS

During the past decades, efforts have been put into developing new

methodologies for sensory characterization of food with the aim of gaining speed

and simplicity in relation to the traditional ones. These new techniques try to

14
provide complete information in innovation and product development and in

proper approach of their marketing campaigns, to ensure success. These new

alternatives have been categorized into three types depending on the nature of the

evaluative task assigned to the panelist (varela, etal 2012).

With respect to dynamic sensory analysis on milk products, it was applied to

determine the temporal opinion of tenderness in cooked pork and beef (uizeretal

1993). (Brown, etal 1996) Diversity of perception of meat tenderness and juiciness

by consumers, (Paulsen etal 2014). Who considered the influence of nacl

replacement on the temporal perception of flavour and texture on salisages. TDS

indicate unidentified sensory description of Nacl replacement in meat products

when it was compared with the results obtained from the classic QDA. TI and TDS

have been applied to dry-cured hams elaborated from effective discernment

feeding backgrounds and varying in Nacl content. TDS allowed a more effective

discernment between different types of ham (Loridoetal 2016). Reporting the

sensory properties of dry-cure ham using a new language: time intensity (TI) and

temporal dominance of sensations (TDS). TI and TDS, were found to offer

complementary results, and thus using both temporal methods are recommended

when a thorough sensory evaluations of the samples is expected. (Paglarini, et al ).

Using dynamic sensory techniques to determine drivers of liking in sodium and fat

15
reduced Bologna sausage containing functional emulsion gels, evaluated the effect

of salt and fat reduction on Bologna sausage with incorporation of emulsion gel in

the dynamic sensorial perception by using TDS and TCATO methods

contemplating overall enjoyment the TDS and TCACO curves indicated that

texture attributes were relevant at the beginning of the estimation for all samples,

and TCATA also exhibited that juiciness was prevailing in the first iss of the eating

period.

16
 CHAPTER THREE

MATERIALS AND METHODS

3.1 COLLECTION OF SOYMILK

Soybean used for this work was purchased from central market in Nguru, Yobe

State, Nigeria.

3.2. SOYBEAN MILK PROCESSING

Three major methods were used for the production of the soymilk for this work.

3.2.1 HOT EXTRACTION

The method as development by INTSOY (International soybean program) and

modified by Iwe MO, Agu IF. Use of Natural Flavourants to Improve Soymilk

Acceptability, Nigeria Education Journal II. PP. 16 – 24,2003. The soybeans were

cleaned in order to remove dirt’s and also some impurities like other seed stalks

etc. The beans were blanched in hot water for 30minutes for the following reason;

to soften the seeds and aid in see coat removal to removal, to reduce the beany

flavour and eliminates the anti-nutritional factors. The beans were the dehaulled

and milled with water using the Kenwood blender, about 3 parts of water was

17
added to the slurry and filtered using a Muslim cloth, the filtrate was allowed to

simmer on fire about 10 minutes it was then bottled and allowed to cool.

3.2.2 COLD EXTRACTION

The soybeans were cleaned to remove dirt’s and impurities. Water was added to

the beans in the ratio of 1.3 (beans to water) and the beans were allowed to soak

for 10hrs under refrigeration temperature. This was done in order to prevent

fermentation of the beans and growth of microbes. The soybeans were then

dehuled and the chaff removed by adding water and decanting. Milling was done

using a Kenwood blender. About 3 parts of water was added to the slurry and the

mixture was allowed to simmer on fire for 10 minutes. It was then bottled while

still hot and allowed to cools.

3.2.3 SOAKING BEFORE HOT EXTRACTION

Soybeans were cleaned to remove stories iron and other impurities or unwanted

particles. The beans were put into a pot of water at a ratio of 1:3 (beans to water)

and allowed to soak for 18hrs in a refrigerator. This was to soften the seeds, to

present fermentation of the beans and reduce the anti-nutritional compounds. The

beans were drained and blanched for 20minutes without decorating. The seed coats

were then removal (dehaling) and milling was done by using a Kenwood blender.

18
The slurry was filtered using a Muslim cloth. The filtrate (soymilk) was allowed to

simmer on fire for commutes. It is then bottled while hot and cooled.

3.2.4 SENSORY EVALUATION

Sensory evaluation of soymilk was carried out with 15 trained panelist drown

from level (2) Diploma in Nutrition and Dietetics Students of Galtima Mai Kyari

College of Health Science and Technology Nguru Yobe State. The sensory

evaluation was carried out at sensory evaluation lab of the department of Nutrition

and Dietetics college of health Science and Technology Nguru,Yobe. Color, taste,

flavor and overall acceptability were rated on a 9points Hedonic scale ranging

from 1(like extremely) to 9(dislike extremely)(Onwuka.2005) panelist were given

glass of portable water to rinse their mouth after each testing

3.2.5 STATISTICAL ANALYSIS.

The sensory scores were subjected to analysis of variance (ANOVA) and the

means separated using Post Hoe Test to detect significant differences (p<0.5) SPSS

statistical software version 22 was use to analyse the result.

19
 CHAPTER FOUR

From the table 4.1 below show that soymilk made with hot extraction had the

highest score in taste and flavor (7.67), (7.73) and soymilk made with soaking

before hot extraction had the highest score in color and overall acceptability (8.07),

(7.93) respectively, soymilk made with cold extraction had the lowest score in

flavor and overall acceptability (6.00), (7.40) and soymilk made with hot

extraction had the lowest score in color (7.47) soymilk made with soaking before

hot extraction had the lowest score in taste (6.73) respectively.

Table 4.1 sensory evaluation of soymilk for both male and female

Sample Taste Flour color overall acceptability

Hot Extraction 7.67±1.46bc 7.73 ±1.44 bc 7.47 ±1.92 bc 7.67 ±1.72 bc

Cool Extraction 7.46 ±1.30ac 6.00 ±2.07 ac 7.73 ±1.79 ac 7.40 ±1.50 ac

Soaking before 6.73 ±1.44ab 7.07 ±1.75 ab 8.07±1.10 ab 7.93 ±1.16 ab

p<0.05

From the table 4.2 below show that soymilk made with hot extraction had the

highest score in taste flavor and overall acceptability (8.25), (7.25) and (8.63) and
20
soymilk made with cold extraction had the highest score in color (8.38)

respectively, soymilk made with cold extraction had the lowest score in flavor and

overall acceptability (5.75), and (7.25) and soymilk made with soaking before hot

extraction had the lowest score in taste and color (6.75), and (7.75) respectively.

Table 4.2 sensory evaluation of soymilk for male sample

Sample Taste Flour Color Overall acceptability

Hot Extraction 8.25 ±0.88bc 7.25 ±1.67 bc 6.75 ±1.28 bc 8.63 ±0.52 bc

Cold extraction 7.25 ±4.9ac 5.75 ±1.75 ac 8.38 ±1.19 ac 7.25 ±1.49 ac

Soaking before 6.78 ±1.28 ab 6.50 ±2.00 ab 7.75 ±1.27 ab 8.25 ±0.89ab
hot extraction
Values bearing same superscript in the same column are significantly different at

p<0.05

From the table 4.3 below shows that soymilk made with hot extraction had the

highest score in taste (8.14) and soymilk made with cold extraction had the highest

score in taste (7.71) and soymilk made with soaking before hot extraction had the
21
highest score in color and overall acceptability (8.43), (7.57) respectively, soymilk

made with hot extraction had the lowest score in overall acceptability (7.00) and

soymilk made with cold extraction had the lowest score in flavor and color (6.29)

and (6.14), and soymilk made with soaking before hot extraction had the lowest

score in taste (6.71) respectively.

Table 4.3 sensory evaluation of soymilk for female samples

Sample Taste Flour Color Overall acceptability

Hot extraction 7.00 ±1.73bc 8.14 ±0.90 bc 7.14 ±2.55 bc 7.00 ±2.31 bc

Cold extraction 7.71 ±1.11 ac 6.29 ±2.49 ac 6.14 ±2.21 ac 7.43 ±1.62ac

Soaking before 6.71 ±1.70ab 7.57 ±1.27 ab 8.43 ±0.79 ab 7.57 ±1.39 ab
hot extraction
Values bearing same superscript in the same column are significantly different at

p<0.05

CHAPTER FIVE

5.1 SUMMARY

Soymilk made from hot extraction is more acceptable for male while soymilk

made from soaking before hot extraction is more acceptable for female.
22
5.2 CONCLUSION

Soymilk made from hot extraction should be more recommended to men while

soymilk made from soaking before hot extraction should be recommended for

female.

5.3 RECOMMENDATION

Further research should to done on proximate analysis of soymilk in order to know

it nutritive value.

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