THE NUTRITIONAL COMPOSITION OF PLANT MILK (SOYA BEAN)
ABSTRACT
Soymilk is an aqueous extract of whole soybeans, closely resembling dairy milk in physical appearance and composition. It is a nutritious beverage rich in high quality protein and contains no cholesterol or lactose. The study was carried out to assess the Nutritional Composition of Plant Milk (Soya Beans). In achieving this aim, the following specific objectives were laid out to evaluate the mineral and vitamin composition from different improved varieties of soybean and produce soymilk from different improved varieties of soybean. Nutritional composition of Soymilk showed that it contained moisture content of 90.54%, ash content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fibre, ether extract 3.6% and Nitrogen free, extract 0.88% and the total carbohydrate is 0.88%. The minerals investigation gave the following results. Sodium 64.5±0.10mg/l, potassium 4,047.5±0.01mg/l, Magnesium 93.9 ± 0.10mg/l, Iron 34.8 ± 0.01 mg/l, Zinc 9.70 ± 0.10mg/l, Calcium 855.0±0.01mg/l, Copper 3.0±0,10mg/l and lead, Nickel, Chromium are Nil. This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. Based on the findings, It is recommended that soymilk production is needed to be enrich with other essential nutrients and micronutrients lacking in it as this will enhance its acceptability based on its nutritional quality. Since soymilk has both nutritional benefits and health benefits, it is therefore recommended for both adult and children as alternative milk to cow milk.
CHAPTER ONE
1.1 Introduction
Soymilk is a beverage made from soybeans. It is defined as an aqueous extract of whole soybeans, closely resembling dairy milk in physical appearance and composition (Patil and Jha, 2008). It is a nutritious beverage rich in high quality protein and contains no cholesterol or lactose. Soymilk is also referred to as a liquid obtained by suspending soybean flour in water, used as fat free substitute for milk (Deshpande et al., 2008). The soy is a low cost source of protein that has been consumed in Asian nations for many countries. The rapid growing population fo the developing countries is facing acute shortage of protein, Soy bean is rich protein content and contains fiber. Soybeans are the least processed form of Soy protein, its available in most grocery stores; they can be purchased in fresh, frozen or roasted forms. These beans can be eaten alone, like peas or added to salads and stir fies.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Soybean is a farm crop that belongs to the family of legumes. It is scientifically called (Glycine Max (L) Merrill). It is an annual herbaceous plant which is bushy, erect and with leafy plant structure. Its height is 40 – 100cm. It is believed that soybean has been part of the history of China for about 5,000 years, but now the production of soybean is circulating to different parts of the world. Soymilk has a great potential to supplement the dairy milk and it is nutritionally comparable with the mother’s milk and cow’s milk. At the standpoint of nutritional quality, soy protein (Soymilk) has many advantages over animal proteins beyond the fact that soymilk are low in saturated fat and cholesterol free, Soymilk and cow milk have approximately the same protein content and composition and the amino acid composition show a based on the nutrient and sensory properties.
Soya bean is consumed in Nigeria as soya milk, the cake is used for livestock feeding and the flour is added to pap as food for infant and children. Food insufficiency and malnutrition have been the major problem of the developing countries, including Nigeria. Any approach to help fight this problem will go a long way in pushing the wheel of development in our country. Plant protein products are gaining increased interest as ingredients in food systems throughout many parts of the world; the success of utilizing plant proteins as additives depends greatly upon the favourable characteristics that they impart to food (Adebowale et al., 2005).
Since soymilk does not contain lactose, it is suitable for lactose intolerant patients. It is reported that soymilk may help reduce the risk of heart diseases because it naturally contains isoflavones, plant chemicals that help control low density lipoprotein cholesterol (LDL) (Rolfes et al., 2011). There are many varieties of soybean, the shape and size of seeds vary from small round pea to large elongated beans. The colours also vary from yellow, brown and green to black. The seeds are enclosed in a short hairy pod containing 2-3 seeds attached to the plant. Names of the different varieties of soybean include Glycine max, Glycine Ussuriesis (wild), Glycine gracilus (intermediate) and Glycine soja (Iwe, 2003).
Human beings are the only species to consume milk past childhood. Individuals are the only species to consume the milk of another species. There are some great nutritional benefits to milk, for example milk naturally contains a readily absorbable form of calcium and has higher quality protein than soy milk. In this condition known as lactose intolerance, it causes unpleasant abdominal symptoms including stomach cramps, flatulence and diarrhea. Lactose intolerance is reality for 75% for the world population, even though consuming diary is unnatural and problematic for many people. There are many people who cannot drink cow milk because of a milk allergy or out of a values choice like vegan. Soymilk is a healthy drink and is important for people with above problems and had been the first production ever prepared and consumed by human since long ago. Soymilk not only provides protein but also is a source of carbohydrate, lipid, vitamins and minerals.
Soya milk composition describes the chemical and physical properties and effect of pasteurization on the compound in milk. The variations in milk composition are: Carbohydrate (Lactose), Fat/Oil, Protein, Vitamins and minerals and Enzymes.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Nutritional Composition Of Plant Milk (Soya Beans).
1.3 Statement of Problems
The study reveals the following problems associated with the Nutritional Composition Of Plant Milk (Soya Beans) research work which entails that;
- Soya beans has certain anti-nutritional factors which may inhibit the availability of the desired nutrients,
- It has several fungus or bacteria which is harmful to the body system during meal intake.
- Soya beans seed has protein deficiency which is harmful to the body if not controlled or prevented.
- A lot of people have been found heal due to fungus presence in soya beans.
1.4 Aim and Objectives of Study
The aim of the study is to assess the Nutritional Composition of Plant Milk (Soya Beans). In achieving this aim, the following specific objectives were laid out as follows:
- To evaluate the mineral and vitamin composition from different improved varieties of soybean;
- To produce soymilk from different improved varieties of soybean;
- To conduct sensory evaluation on the soymilk from different improved varieties of soybean; and
- To determine the Hydrogen Ion Concentration (pH) of the soymilk produced from different improved varieties of soybean.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What are the mineral and vitamin composition from different improved varieties of soybean?
- What is the sensory evaluation on the soymilk from different improved varieties of soybean?
- What is the Hydrogen Ion Concentration (pH) of the soymilk produced from different improved varieties of soybean?
1.6 Significance of Study
This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.7 Scope of Study
The scope of the research is focused on the Nutritional Composition of Plant Milk (Soya Beans).
1.8 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background of Study
- 1.3 Statement of Problems
- 1.4 Aim and Objectives of Study
- 1.5 Research Questions
- 1.6 Significance of Study
- 1.7 Scope of Study
- 1.8 Limitations of the Study
LITERATURE REVIEW
- 2.1 Introduction
- 2.2 Conceptual Review of Soya Beans
- 2.3 Bacterial Isolation
- 2.4 Overview of Bacteria Species Isolation
- 2.5 Processing of Soybean Products
- 2.6 Soy-milk Processing
- 2.7 Processing of Soybean Milk
- 2.8 Problems and Prospects of Soybean Processing
- 2.9 Importance of Milk
- 2.10 Preservation of Milk
MATERIALS AND METHODS
- 3.1 Introduction
- 3.2 Sample Collection
- 3.3 Preparation of Samples
- 3.4 Method of Processing
- 3.5 Chemical Analysis for Nutrient Composition
- 3.6 Method of Data Collection
- 3.7 Method of Data Analysis
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- 4.3 Proximate Composition of Soymilk
- 4.4 Analysis of Research Questions
- 4.5 Discussion of Findings
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary of Findings
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
APPENDIX A - “LIST OF FIGURES”
Disclaimer for Complete Material Utilization
The displayed research work titled "The Nutritional Composition of Plant Milk (Soya Bean)" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background of Study
- 1.3 Statement of Problems
- 1.4 Aim and Objectives of Study
- 1.5 Research Questions
- 1.6 Significance of Study
- 1.7 Scope of Study
- 1.8 Limitations of the Study
LITERATURE REVIEW
- 2.1 Introduction
- 2.2 Conceptual Review of Soya Beans
- 2.3 Bacterial Isolation
- 2.4 Overview of Bacteria Species Isolation
- 2.5 Processing of Soybean Products
- 2.6 Soy-milk Processing
- 2.7 Processing of Soybean Milk
- 2.8 Problems and Prospects of Soybean Processing
- 2.9 Importance of Milk
- 2.10 Preservation of Milk
MATERIALS AND METHODS
- 3.1 Introduction
- 3.2 Sample Collection
- 3.3 Preparation of Samples
- 3.4 Method of Processing
- 3.5 Chemical Analysis for Nutrient Composition
- 3.6 Method of Data Collection
- 3.7 Method of Data Analysis
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- 4.3 Proximate Composition of Soymilk
- 4.4 Analysis of Research Questions
- 4.5 Discussion of Findings
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary of Findings
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
APPENDIX A - “LIST OF FIGURES”
Disclaimer for Complete Material Utilization
The displayed research work titled "The Nutritional Composition of Plant Milk (Soya Bean)" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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