Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 2: 40 - 45. Published February 2008.
Production and quality evaluation of Soy-corn milk
Kolapo AL*^ and Oladimeji GR.
*Biology Department, The Polytechnic, Ibadan, Nigeria.
^Corresponding author email address: adelodunkolapo@yahoo.com
ABSTRACT
Objectives: This study focused on improving and diversifying the food and nutrition situation of low income families in the developing world by initiating the production of soy-corn milk and evaluating its quality and potential for acceptance.
Methodology and Results: Soy-corn milk was produced from 75% soybean and 25% maize. Milk samples were analyzed for protein, moisture, ash, fiber and fat contents, microbiological assays and sensory attributes. The protein, fat, ash and total solid contents of soy-corn milk were 4, 4.14 1.23 and 12.2%, respectively while those of soymilk were 3.15, 3.42, 1.17 and 11.23%, respectively. Fortification of soymilk with corn did not produce any significant changes in the microbial count and profiles of soy-corn milk. However, adding maize to soybean for the production of soy-corn milk significantly (P<0.05) improved its taste, aroma, consistency and overall acceptability when compared with soymilk.
Application of findings: Addition of maize to soybean for the production of soy-corn milk added value to the product through increased nutrient content and sensorial attributes. Being cheaper and readily available, increased adoption of soy-corn milk would increase milk availability to low-income families in the developing world
Keywords: Maize, milk, soybean, soymilk, soy-corn milk
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