Quality Characteristics of Soy Milk-Fluted Pumpkin Leaf Based Product

Abstract

The objective of this study was to evaluate the effect of the addition of fluted pumpkin leaves extract on the physicochemical properties, microbiological quality and organoleptic attributes of the soy milk using standard methods. Five blend ratios and codes of 100:0 (Sample A), 95:5 (Sample B), 90:10 (Sample C), 85:15 (Sample D) and 80:20 (Sample E) were developed for soy milk and fluted pumpkin leaves extract respectively. Results from this study revealed that increase in fluted pumpkin leaves extract supplementation in the soy milk increased the moisture (80.06 to 82.68%), fiber (0.58 to 0.76%), ash (0.71 to 0.96%), pH (5.99 to 6.50), while decreasing the protein (3.57 to 2.80%), fat (2.78 to 2.30%), carbohydrate (12.30 to 10.38%), titratable acidity (0.17 to 0.13%), total solids (19.27 to 18.60%), total bacteria (3.30×105 to 1.45×105 cfu/mL) and fungi (2.40×104 to 6.0×102 cfu/mL) loads. The fluted pumpkin leaves extract also appeared to have a bactericidal effect on the product as bacterial load decreased with increase in the concentration of the extract. The sensory evaluation revealed that Sample C containing 90% soy milk and 10% fluted pumpkin leaves extract was the most preferred blend among the samples containing the leaves extract. The formulated product could be useful to individuals who have lactose intolerance or heart-related diseases since it is practically free from lactose and cholesterol. It is recommended that flavour masking agents should be used to improve the herbal flavour of the product, to enhance its general acceptability and encourage consumption.

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

“…No noticeable value of crude fibre was detected for the cow milk whereas; the reverse was the case for coconut and soy milk with fibre content of 2.13% and 0.25% respectively. Fibre is well known to aid digestion and add bulk to the diet [10]. The ash content of the milk samples showed significant (P<0.05) difference with cow and coconut milk showing highest and lowest values respectively.…”

“…Soy milk was produced using the method described by [10] with some modification. Briefly, 2 kg of soybean seeds were cleaned, sorted and soaked for 12 h. The rehydrated soybeans were dehulled by rubbing between palms and the hulls were drained away in excess water by the process of water floatation.…”

“…Casein determination in milk was carried using previously described AOAC method [15]. The determination of Total Solid was done following the method described by [10]. While, vitamin A was evaluated using the method of [16] with slight modification.…”

“…The coconut milk had the highest fat content followed by cow and soybean varieties. Legume seeds are generally low in fats and oil [10], which probably explains the low fat content of soybean milk. High fat content in food is an indication of more total energies available [24].…”

“…Table 3 also shows the inverse relationship that exists between TTA and pH. The higher the pH, the lower the TTA and vice versa [10]. Fresh cow milk typically has a pH between 6.5 and 6.7.…”