Abstract

THE EFFECT OF USING TWO EXTRACTION METHODS ON THE NUTRITIONAL VALUE AND SENSORY EVALUATION OF SOYBEAN (GLYCINE MAX) SUDAN1 EXTRACTED SOYMILK

Mustafa M. H., Bhagiel T. B. and Iffat S. H.*

ABSTRACT

This study was conducted to evaluate the effect of two different methods extractions (Traditional and Modern) on Sudan 1(Glycine max) soymilk nutritional value and acceptability scores. Soya bean seeds sudan1 (Glycine max) were obtained from Agricultural Research Corporation (ARC) in Wadmedni, Sudan. Soymilk was extracted with traditional and modern methods, were analysed. Chemical analysis, physical properties and consumer acceptability indices were determined using, standard analytical procedures. Chemical composition of soymilk extracted with modern method (Sm2) had obtained high yield (90.1%) and recorded a better nutritional values 3.5%, 2%, 1.6% and 1.1% for Protein, fat, carbohydrates and ash respectively. While, traditional method (Sm1) had obtained less yield(80.5%) and recorded the less nutritional values 2.6%, 1.7%, 1.2% and 0.9% for Protein, fat, carbohydrates and ash respectively. Soymilk extracted by modern method had better readings 0.15%, 0.18% and 6.75 for acidity, PH and fibre respectively, where the traditional extracted soymilk had 0.05%, 0.24% and 6.67 for acidity, PH and fibre respectively of physiochemical properties. However soymilk extracted by modern method (Sm2) obtained better consumer evaluation 86%, 86%, 90%, 90% and 89% for appearance, texture, Flavour, Taste and overall respectively. Where the soymilk extracted by traditional method (Sm1) obtained less consumer evaluation 80%, 82%, 90%, 82% and 81% for appearance, texture, Flavour, Taste and overall respectively.

Keywords: Soymilk, modern extraction method (Sm2), Traditional extraction method (Sm1), Sensory evaluation.