1.

Introduction

Milk is the nature's most nearly perfect food for the newly born infant or
animal and for all ages of people. But, there is an acute shortage of milk
and other protein rich food of animal origin in Bangladesh. Consequently
the incidence of protein malnutrition is very high among pre-school
children, expectant and nursing mothers. For this purpose, low cost
processed supplementary protein rich food need to be developed in
Bangladesh [1]. Soybean has been recognized as one of the premier
agricultural crops today for various reasons in the world [2]. Now-a-day
different types of human foods are prepared from soybean such as
soymilk, tofu, Ice cream, beverage etc . Oil and protein rich soybean has
now recognized all over the world as a potential supplementary source of
edible oil and nutrition . Soymilk is a rich creamy milk of whole soybeans.
The nutrients content in eight ounces of plain soymilk are 140gm calories,
10gm protein, 4gm fat, 14gm carbohydrate, 120g sodium, 1.8mg iron,
0.1mg riboflavin and 80mg calcium . Soymilk is free of milk sugar lactose
and for this reason there is no chance of occurring lactose intolerance
syndrome. Also, it is good alternative for those who are allergic to cow's
milk. It naturally has about the same amount of protein (but not the same
proteins) as cow milk. Soybean can play a vital role in balancing the protein
deficiency of our diet. Protein content of soybean is about 2 times of other
pulses, 4 times of wheat, 6 times of rice grain, 4 times of egg; 12 times of
milk. Soybean has 3% lecithin, which is helpful for brain dev D .

In countries or regions where animal protein are not available or where

the price of meat are beyond the purchasing power of average population,
soybean and soybean products may be used as their substitutes.
Unfortunately no published/unpublished information is available on the
preparation of soymilk under Bangladesh condition. This indicates that
systematic research work in this line is urgently needed to develop
technique for making soymilk. For this reason the present research work
was conducted to prepare soymilk using different methods and to
recommend a suitable method for soymilk preparation and to evaluate the
physical and chemical qualities of soymilk.

2. Materials and Methods:-

2.1. Collection of Soybean Seed:-
The study was conducted at the Dairy Technology and Microbiology
Laboratory of the Department of Dairy Science, Bangladesh Agricultural
University, Mymensingh during the period of lst February to 30th May,
2012. High quality wholesome and mature soybean seeds were purchased
from local markets of Trishal Upazilla of Mymensingh District. After sun
drying the seeds were kept in airtight plastic containers for experimental
purpose.
2.2. Methods of Preparation:-

Soya milk is prepared in the Laboratory using following 3 (three) methods:

I. Preparation of soymilk from dehulled soybean by blending method,
II. Preparation of soymilk from whole soybean powder and
III. Preparation of soymilk from dehulled sundry soybean powder.

In each methods four The concentrations were 100, 125, 150 and 175g
soybean in different forms/1000ml of milk. Three trials were given during
the experimental period. The results obtained for various parameters
studied from different types of soymilk with different concentration during
the experiment are presented in this section.
2.2.1. Preparation of Soymilk from Dehulled Soybean by
Blending Method:-

The clean fresh 550 gm soybean seeds were taken andthey were divided
into four parts, having 100, 125, 150 and 175g in each part respectively.
They were soaked separately in water for 10-12 hours or overnight. Small
amount of sodium bicarbonate (0.3%) were added with water. The main
purpose of using sodium bicarbonate was to remove the bitterness and
anti-nutritional factors (trypsin inhibitor). Soaked soybean’s husk were
removed by means of pressure of two hands and cleaned with continuous
flow of fresh water. Then clean dehulled soybeans were ground with 1000
ml of water separately by blending machine for 10-15 min at low speed to
prepare 100, 125, 150, and 175gconcentrate soymilk. The homogenized
mass was strained through a fine cloth to separate milk from residue.
Soymilk was then boiled at 100°C for 10-15 minutes constant stirring.

3. Nutritional values of soya milk :-

Soy milk is made by combining dried soybeans with water, resulting
in a similar nutritional content to that of regular cow's milk. The
American Heart Association recommends eating two to three
servings of dairy each day for optimum health benefits and cites soy
milk as a good low-fat option. Because soy milk lacks any kind of
dairy product, those who are lactose intolerant or who suffer from
milk allergies can consume it safely. It is also a good choice for
vegetarian and vegan diets.

3.1 Calories, Carbohydrates and Protein :-

Each 8 oz. serving of soy milk provides 100 calories, 8 g of

carbohydrate and 7 g of protein. Soy milk and cow's milk have
comparable nutritional information for these three categories.
Carbohydrates are the body's main source of energy. Depending on
a person's age, weight and activity level, 300 g of carbohydrate
would be an approximate daily average intake. Protein is what the
body uses to build and maintain cells, including muscles. The Food
Pyramid recommends two to three servings of protein per day. An 8
oz. glass of soy milk would be considered one serving of protein.

3.2 Fat content :-

An 8 oz. serving of soy milk contains 4 g of fat. Soy milk contains 0.5
g saturated fat, no trans fats and no cholesterol, making it a good
choice for diets limiting unhealthy fats. While eating foods low in
saturated fat and cholesterol have been proven to help maintain a
healthy lifestyle, soy alone may not lower cholesterol levels. While
some studies have concluded that soy proteins are capable of
reducing cholesterol, the Stanford School of Medicine has conducted
studies concluding that drinking three glasses of soy milk each day
will only produce a clinically insignificant amount of cholesterol
reduction.

3.3 Vitamins and Mineral Content:-

Per serving, soy milk includes 0.510 mg of riboflavin, which is more

than a third of the USDA's recommended 1.3 mg. Riboflavins, like B-
Vitamins, assist in changing the food that people eat into energy for
the body to use. It also acts as an antioxidant, preventing damage to
human cells. Soy milk also contains 299 mg of calcium per serving,
where the daily recommendation is about 1,000 mg. Soy milk also
contains 119 IU of Vitamin D, which is more than half of the daily
recommendation. Vitamin D protects against cancer, stroke, heart
disease, depression and more.

3.4 sugar:-

An 8 oz. serving of soy milk contains 1.2 g of sugar in the form of

sucrose. Sugar contains calories, but no vitamins or minerals.
Avoiding sugar improves health by assisting in maintaining a healthy
weight. Soy milk contains a low amount of sugar.

Nutrional values of soymilk (per 100g):

1) Water :- 93.3 g
2) Energy:- 33.0 kcal
3) Protein:- 2.8 g
4) Fat:- 2.0 g
5) Carbohydrates:-1.8 g
6) Fibre:- 1.3 g
7) Ash:- 0.27 g
 8) Calcium:- 4.0 mg
9) Iron:- 0.58 mg
10)Magnesium :- 19.0 mg
11)Potassium :- 141.0 mg
12)Sodium :- 20.0 mg

4. Health benefits of soya milk :-

4.1 Weight loss :-

Soy milk is rich in fibre which has a considerable effect on the BMI
and good cholesterol levels. This beverage is known to help with
obesity and high blood pressure. Combining soy milk with a low-fat
diet and some soy proteins can help you get rid of obesity while
keeping your muscle mass in place.

4.2 Better heart health :-

Soy is that product which improves your good cholesterol levels and
prevents heart diseases. Soy milk improves the plasma lipid levels
in people and reduces the risk of heart diseases later in life. It is rich
in vitamins, minerals, polyunsaturated fats which together promote
better heart health.
4.3 Cures skin issue :-

If you are dealing with frequent acne outbreak, switch to a soy-rich

diet. This one product in itself is good enough to reduce
hyperpigmentation (a condition of darkening of the skin). And it
doesn't end here; a recent research states that a compound found in
soy had anti-aging properties.

4.4 Better hair growth :-

Soy milk, when combined with a protein-rich diet can have a good
impact on your hair. It can stimulate better hair growth to improve its
appearance. For frizzy and unmanageable hair too, soy milk can be
beneficial.

4.5 Stronger bones :-

Soy milk is rich in calcium and it is needless to explain why it can be

beneficial for your bones. Calcium content in this beverage promotes
better bone health by keeping them stronger, maintaining their
structure intact, hence reducing the risk of fractures.

4.6 Recovery after workout :-

Workout means that your body will lose some fats and burn some
calories and recovery is a must after this. So if you are a vegan or
are lactose-intolerant, soy milk can be the perfect beverage for you
to ensure better recovery after workouts. Riboflavin in soy milk can
help you recover all your lost energy post-workouts.

4.7 Anti-depressants :-

Soy milk can boost your mood. It contains vitamin B6 and vitamin B
complex which are beneficial in improving your mood. Besides this,
soy milk is rich in magnesium which releases the hormone serotonin
in your body which works as an antidepressant for your mind.

5. Advantages and disadvantages of soy milk:-

Advantages:-

● It is a good source of protein, vitamin A, vitamin B-12, potassium,

and isoflavones, plus it can be fortified with calcium and vitamin D.
● It contains as much protein as cow's milk, yet is lower in calories
than whole milk and about equal to the calories in 1 percent or 2
percent milk.
● It contains very little saturated fat.

Disadvantages :-

● is a common allergen for both adults and children.

● Too much soy may be a problem for people with thyroid conditions.
● Most of the soy produced in the United States comes from
genetically modified plants, which is a concern to some.

6. Soy vs. dairy milk: which is better for you?

Proponents of soy milk tout it as a natural, plant-based source of

protein and point to research that shows that soy milk lowers LDL
(low density lipoprotein), or “bad” cholesterol in the body, thereby
cutting a person’s risk of developing heart diseases. Soy critics argue
that soy contains phytoestrogens, which are thought to interfere with
a child’s development.

7. What is the difference between soy milk and

cow’s milk?

Soy is a good source of low-fat and plant-based protein. It is

cholesterol-free, has less saturated fat than cow’s milk and lowers
the LDL in the body. Cow’s milk, on the other hand, has more calcium
than natural soy. Calcium, as we know, helps to build bones and
prevents osteoporosis. Cow’s milk also contains more vitamins, such
as vitamin B12 and vitamin D.

These days, however, commercially made soy milk is often fortified

to have calcium and nutrients similar to cow’s milk. At the same time,
cow’s milk now comes in low-fat versions and these sometimes have
lower saturated fat than commercial soy milk.
7. Should people with gout avoid soy?

Many people think that if you suffer from gout, you should not eat any
soy. This is not totally true. Gout is due to excessive uric acid in the
blood, which causes crystal deposits to form in the joints, leading to
inflammation and pain. Uric acid is derived from purine, which is
found in protein-containing foods such as soy.

If you suffer from gout, it is important to lose weight if you are

overweight. Drink adequate fluids; restrict alcohol intake and refrain
from eating large meals. As for food, you should avoid fatty foods
and foods which are high in purine. Foods like soy, which are
moderate in purine, can be consumed in moderate amounts as part
of a healthy and balanced diet.

8. Are soy or dairy products better for cancer

patients?

Some people think that because soy is plant-based, it is better for

cancer patients. Dairy products are thought to “feed” cancer cells.
There is no scientific evidence to prove this theory. Cancer patients
in general need a high-energy and high-protein diet. Both soy and
dairy products are good sources of protein and should benefit a
patient undergoing cancer treatment. However, women with
estrogen receptor-positive breast cancer should avoid soy
supplements and not eat excessive amount of soy products.
9. Ecological impact of soya milk :-
Food production is responsible for 25% of worldwide greenhouse gas
emissions. It’s a huge factor in our personal environmental
footprints, and in the environmental footprint of humanity as a
whole. The production of animals for food has the most impact of all
food types, responsible for approximately 15% of our worldwide
greenhouse gas emissions.

That means that an action as simple as which type of milk you choose
to drink in your coffee can add up to a significant amount of your daily
greenhouse gas emission. This may seem counter intuitive initially —
surely it matters more that we have a modern, energy efficient kettle,
and only fill it with the amount of water we need, in order to make
our coffee eco-friendly? In reality, though, if you take milk in your
coffee, that will account for two-thirds of the carbon footprint of the
drink.

A cup of coffee made with cow’s milk has produced around 53g of
carbon dioxide equivalent (CO2e). The same coffee without milk
equates to around 21g of CO2e — less than half the footprint. Studies
estimate that switching to non-dairy milk will roughly half the
emissions of that food item, so by swapping dairy milk for non-dairy
that cup of coffee’s footprint reduces to around 26.5g CO2e. Again
this may seem counter intuitive: non-dairy milks require much more
processing to produce, and therefore surely use more energy? In this
article we’ll delve into this, and look into why non-dairy milks are
actually better for the environment.
Soy milk:-

For a long time soy was the only, or at least the most readily available,
option for the non-dairy milk drinkers amongst us. When compared
to the environmental impact of cow’s milk, soy definitely comes out
on top.

Greenhouse gas emissions:-

A 200ml glass of soy milk is responsible for around 0.195kg of

CO2e. Research by scientist David Pimentel concluded that 1 calorie
of milk protein requires 14 calories of fossil fuel energy to produce. In
comparison, it takes just 0.26 calories of fossil fuel to make 1 calorie
of milk from organic soybeans.

Water:-

A litre of soy milk uses around 297 litres of water to produce. This
may sound like a huge amount of water, and it is, but it’s less than a
third of the water needed to produce cow’s milk.Land use is the
potential downfall of soy milk, because it uses a lot of our land space
currently. Significantly, parts of the Amazon rainforest are being
destroyed specifically to produce soy plantations. This is definitely
concerning, but it’s important to remember that 85% of soy beans are
currently used to feed animals and produce oil, rather than to make
soy milk.
11. Conclusion and results :-
From the statistical analysis significant difference was found in
dehulled soy seed blending milk (A), whole soy seed powder milk (B)
and sundry dehulled soy seed powder milk (C) type soymilk but no
significant difference was found between A and B type soymilk
sample. So, we can accept either A type or B type milk. On the basis
of 100, 125, l50 and l75g concentration soymilk, the highest score was
found for125g concentration soymilk. And highest score was obtained
in dehulled soy seed blending milk of 125 concentrations sample
(A2).Chemical analysis showed that total solids, solids not fat
content, protein, fat, carbohydrate, ash, pH and acidity value
increased with increased concentration of soybean and the moisture
content decreased with increased concentration of soybean. From the
results of chemical parameters significant difference was observed
within A,B and C in terms of moisture content, total solids content,
solids not fat content, protein content, fat content, carbohydrate
content and acidity percentage. Statistical analysis showed that
moisture, protein, fat, and ash content are significantly higher in A
type soymilk. B type milk contains more carbohydrate because this
type of milk was prepared from soy seed containing hull. On the other
hands, it is evident that nutrient contents increase with the increase
of concentration of soymilk. But after boiling it is found that l50 and
l75g concentrate soymilk become thicker which had less acceptability
by the judges. Judging from the results of all parameters dehulled soy
seed blending milk withl25gconcentration may be recommended for
consumption.