A study on extracted soymilk and their proximate analysis

Abstract

Soya milk are very healthy and it is a rich source of protein (essential amino acids) and a decent source of potassium. The objectives of this study were to develop soy milk with soaked soybean in water for 12 hrs. The present study methodology are conducted in Food Science and Technology, BBAU was conducted to prepare soymilk. Results from the present research showed significant improvement in cooked soybean milk. In the subsequent evaluation on the quality attributes under the optimum germination condition, soy milk made from 12 hrs.-soaked soybeans presented nutritional value and comparable physicochemical properties to conventional soy milk. The current approach provides a feasible and convenient way for soy-based product innovation in both household and industrial settings. The present study.