Soybean cultivars milk yield and relative acceptability of their flavoured soy-milk
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Date
2008
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Sokoine University of Agriculture
Abstract
The objectives of this work were to study soybean cultivars milk yield and the
acceptability of their flavoured soymilk. Whole soybeans varieties (TGX 1895-49F, TGX
1876-4E and TGX 1895-33F) were analysed for proximate composition, selected
micronutrients and milk yield. The whole soybeans protein contents, with iron contents in
brackets, for TGX 1895-33F, TGX 1876-4E and TGX 1895-49F were 43.998% (6.953
mg/100 g), 37.015% (19.670 mg/100 g) and 33.825% (10.580 mg/100 g) on dry matter
basis respectively. Similarly the milk from the three varieties was analysed for proximate
composition and selected micronutrients including P-carotene. The respective percentage
milk yield for varieties TGX 1895-33F, TGX 1895-49F and TGX 1895-4E were 66.516,
66.063 and 56.122. These were found to be significantly different. The soymilk protein
contents, with iron contents in brackets, for TGX 1895-33F, TGX 1876-4E and TGX 1895-
49F were 4.499%w/v (9.569±1.868 g/100 g), 3.516%w/v (4.755±0.147 mg/100 g) and
4.271%w/v (4.072±0.057 mg/100 g) respectively. These together with moisture, oil, fibre,
carbohydrates, ash and P-carotene were found to be significantly different. It was observed
that the variety that contained the highest amount of protein had the highest iron and
P-carotene. There was no significant difference among samples in calcium, zinc and copper
content. Energy content for each of the three varieties was calculated. The milk yield,
proximate and micronutrient data were ranked using Excel software to identify two
suitable cultivars for efficient production of soymilk. The primary, secondary and tertiary
selection criteria were milk yield, protein content and iron content respectively. After
ranking, the milk from the two varieties (TGX 1895-33F and TGX 1895-49F) was fortified
with three flavouring agents (vanilla, banana and pineapple) each at three levels i.e. 0,
0.015% and 0.030% with the 0 level serving as a control. Fortified products were assessed
for colour, taste, aroma, mouth feel and overall acceptability on a 5 point hedonic scale.
Sensory evaluation results showed that of the three artificial flavours, pineapple flavour
was the most effective compared with vanilla and banana flavour. The effectiveness was
found significant (p<0.05) on the aroma and overall acceptability of soymilk with scores
increasing with increasing level. Effectiveness was non significant (p>0.05) for colour,
taste, and mouth feel. However, general comments were made by most panellists on the
addition of sugar to improve taste. It was concluded in this study that TGX 1895-33F is the
most effective cultivar for efficient production of soymilk and pineapple flavour being the
most acceptable flavouring agent for soymilk.
Description
Masters Dissertation
Keywords
Flavoured soy-milk, Soybean cultivars, Milk yield, Soybeans varieties