Nutritional and physicochemical characterization of soymilk

Soybean (Glycine max) is a multifarious functional food due to the presence of various bioactive molecules i.e.isoflavones and phytosterols. The current rsearch work has been designed to explore nutritional significance of soy milk. Soy milk was prepared by soaking and grinding of soybeans and analyzed for pH, acidity specific gravity, total soluble solids, milk solid not fat, proximate composition and mineral contents. Results of soymilk physicochemical analysis such as pH (6.50), Acidity (0.67%), specific gravity (1.02), TSS (11.68%) and milk solid not fat (8.0%). Chemical analysis of soy milk showed that it contains moisture (88%), crude fat (3.68%), crude fiber (1.10%), ash (0.35%), NFE (2.35%) and crude protein (4.20%). Minerals contents such as Na (40.7mg), K (120.29mg), Zn (0.29mg), Mg (19.06mg) and Ca (23.57mg) were present in soy milk. Total phenolic and flavonoids contents were (400.27 mg) and (071.40mg).It contains high amount of protein and less amount of fat.So, it might be an alternate plant based protein as well as beneficial for CVD, diabetic and obese patients.