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THE NUTRITIONAL COMPOSITION OF PLANT MILK (SOYA BEAN)
Nutritional composition of Soya milk showed that it contained moisture content of 90.54%, ash content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fiber, 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.
TABLE OF CONTENT
Title page i
Table of Content vi-vii
1.0 Introduction 1-4
1.1 Importance of milk 4-6
1.2 Preservation of milk 6-8
2.0 Literature Review 9
2.1 Protein in Milk 9
2.2 Carbohydrate in Milk 9
2.3 Fat and Oil in Milk 10
2.4 Mineral Content in Milk 10-11
2.5 Enzymes in Milk 11-12
2.6 Lipid in Milk 12
3.0 Materials and Methods 13
3.1 Materials 13
3.2 Crude Protein Determination 13
3.3 Digestion 13-14
3.4 Distillation 14
3.5 Nitration 15
3.6 Determination of Moisture Content 15
3.7 Determination of Ether Extract 15
3.8 Determination of Carbohydrate Content 16
3.9 Determination of Ash Content 16-17
3.10 Determination of Crude Fiber 17
- Results and Discussion 18-20
- Conclusion 21
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.
Tofu: Curdling Soy mil with a coagulant makes tofu or bean curd its available in both soft and firm forms, tofu can be used in a variety of recipes to partially replace either meat or diary product due to the common use of calcium sulphate as the curdling agent, Tofu can also be a good source of calcium (Chdi wenm et al; 2000).
Soya milk: Soya milk is another high quality source of Soy protein that is an alternative of diary animal milk and available in variety of forms including plain, vanilla and chocolate, it can also be used to replace milk added to coffee, tea or cereal.
Human beings are the only species to consume milk past childhood. We are also 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 absorb able 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. Soya milk 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. Soya milk not only provides protein but also is a source of carbohydrate, lipid, vitamins and minerals.
Milk composition describes the chemical and physical properties and effect of pasteurization on the compound in milk. The variation in milk composition are:
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