Comparative Studies on the Quality and Quantity of Soymilk from Different Varieties of Soybean

Abstract

Four varieties of soybeans: TGX 196-2E, TGX 536-02D, TGX 923-2E and one designated as local were analyzed for quality and quantity of soymilk they would produce. Proximate analysis of the soymilk revealed total solid for between 3.82 and 3.74, with TGX 196-2E being the highest and the local sample having the least. TGX 196-2E and TGX 536-02D both had the highest crude protein value of 1.81. They also showed the highest value for oil content of 1.64 and 1.61 respectively. The local variety had crude protein value of 1.69 and showed a corresponding least value of oil content, being 1.52. Crude fiber value for all the three varieties ranged between 0.02 and 0.03 while ash content was between 0.18 and 0.24. Percentage carbohydrate was between 0.10 and 0.30, with the local variety having the highest value. TGX 196-2E showed the highest microbial load of 2.1×10 cfu/ml with a corresponding least shelf life of 23 hours at room temperature (23±2°C) and 120 hours at refrigeration temperature (4°C). TGX 536-02D had the longest shelf life of 32 hours at 23±2°C and 168 hours at 4°C. It also had the lowest microbial load of 1.8×10 cfu/ml. pH values of the soymilk produced, ranged between 6.7 and 6.57 with TGX 196-2E having the highest value. TGX 196-2E also had the highest milk yield of 88.9% while TGX 536-02D produced the least quantity, being 76.0%. Organoleptic assessment showed significant differences in color, texture and odor between the four varieties. There was, however, no significant difference among the varieties for sweetness.