Investigatory project

Title: Investigatory Project on Preparation of

Soybean Milk and its Composition Compared to
Natural Milk

PREPARED BY
 NAME :
 CLASS & SEC :
 DATE OF SUBMISSION :
 INDEX

INTRODUCTION
ABSTRACT
OBJECTIVE
MATERIALS REQUIRED
PROCEDURE
RESULT
CONCLUSION
PRECAUTION
SOURCE OF ERROR
INTRODUCTION

 In recent years, the popularity of plant-based milk alternatives has

significantly increased due to various dietary preferences, health concerns,
and environmental considerations. Among these alternatives, soybean milk
has emerged as a nutritious and versatile option that closely resembles
natural milk in terms of taste and texture. This investigatory project aims to
explore the preparation of soybean milk and compare its composition to
that of natural milk.

 Soybean milk, also known as soy milk, is a plant-based beverage derived

from soybeans. It is a rich source of protein, essential amino acids,
vitamins, minerals, and healthy fats. The objective of this project is to
investigate the process of making soybean milk and analyze its nutritional
composition in comparison to natural milk, which is commonly obtained
from cows.
 The preparation of soybean milk involves soaking and grinding soybeans
to extract the liquid. This liquid is then strained to remove solid
particles, resulting in a smooth and creamy milk-like product. The
composition of soybean milk will be assessed by analyzing its protein
content, fat content, sugar content, vitamins, and minerals. These
values will be compared to the composition of natural milk to
determine the similarities and differences between the two beverages.

 The project will be carried out through a series of steps, including the
collection of relevant data, experimentation, and analysis. A controlled
approach will be employed to ensure accurate comparisons between
soybean milk and natural milk. The experiment will involve the
preparation of soybean milk using standardized methods, followed by
laboratory tests to measure its composition. Comparative analysis will
then be conducted to evaluate the nutritional aspects and make
meaningful conclusions.
  Understanding the composition of soybean milk in relation to
natural milk is crucial for individuals seeking alternatives due
to dietary restrictions, lactose intolerance, or personal
preferences.
 Additionally, this investigatory project will contribute to the
existing knowledge on plant-based milk alternatives and their
suitability as a substitute for natural milk.

 By examining the nutritional composition of soybean milk and comparing it

to natural milk, this project aims to provide valuable insights into the
potential benefits and drawbacks of using soybean milk as a dairy
alternative. The findings may have implications for individuals' dietary
choices, food industries, and the wider understanding of plant-based
nutrition.
 Overall, this investigatory project will shed light on the preparation of
soybean milk, its composition, and how it compares to natural milk. The
results will contribute to a better understanding of the nutritional
aspects of soybean milk and its suitability as a plant-based alternative to
traditional dairy milk.
Abstract:

This investigatory project aims to compare the preparation methods and

composition of soybean milk and natural milk. Soybean milk is a popular plant-
based alternative to dairy milk, known for its high nutritional value and
suitability for lactose-intolerant individuals. This project explores the process
of preparing soybean milk from soybeans and compares its composition with
that of natural milk obtained from dairy sources. The analysis includes the
examination of macronutrients, micronutrients, and other key components
present in both types of milk.
Objective:

 The objective of this investigatory project is to:

 Prepare soybean milk from soybeans.
 Analyze and compare the composition of soybean milk and natural milk.
 Evaluate the nutritional value and potential health benefits of soybean
milk as an alternative to natural milk.
Materials:
 Soybeans
 Water
 Blender or food processor
 Cheesecloth or fine mesh strainer
 Saucepan
 Thermometer
 Natural milk (such as cow's milk)
 Laboratory equipment for analysis (e.g., pH meter, centrifuge,
spectrophotometer)
Procedure:

1. Preparation of Soybean Milk:

 a. Soak soybeans in water overnight or for a minimum of 6-8 hours.

 b. Rinse the soaked soybeans thoroughly with clean water.
 c. Blend the soaked soybeans with water (ratio: 1 part soybeans to 3
parts water) until smooth.
 d. Strain the blended mixture using cheesecloth or a fine mesh
strainer to separate the soybean milk from the solid residue (okara).
 e. Collect the strained liquid, which is the soybean milk.
2. Composition Analysis:

 a. Obtain natural milk (cow's milk) for comparison.

 b. Perform a series of tests and analyses on both soybean milk and natural
milk. Some parameters to consider include:

 Macronutrients: Measure the protein, fat, and carbohydrate

content using appropriate methods (e.g., Kjeldahl method for
protein, Soxhlet extraction for fat, and carbohydrate analysis).

 ii. Micronutrients: Determine the presence and concentration

of vitamins (such as A, B12, and D), minerals (such as calcium,
iron, and potassium), and other essential nutrients through
suitable laboratory techniques.
 iii. pH and acidity: Measure the pH and acidity levels of both milks using
a pH meter and titration.

 iv. Other components: Analyze the presence of bioactive compounds

like isoflavones in soybean milk using spectrophotometry or
chromatography.

 c. Record and compare the obtained results from both milks.

Results and Discussion:

Compare the composition of soybean milk and natural milk, highlighting

the differences in macronutrients, micronutrients, and other essential
components. Discuss the potential health benefits and drawbacks of
consuming soybean milk as an alternative to natural milk, especially for
individuals with lactose intolerance or dietary preferences.
Conclusion:

Summarize the findings of the investigation, emphasizing the nutritional

composition and potential health benefits of soybean milk compared to
natural milk. Discuss the implications of the results and offer
recommendations for further research or exploration in the field of
plant-based milk alternatives.

Precautions
 Use fresh and good-quality soybeans: Ensure that the
soybeans you use are fresh, clean, and free from any
contaminants or spoilage.

 Soak the soybeans: Before grinding, soak the soybeans in

water for at least 8 hours or overnight. This softens the
beans and helps in extracting milk easily.
 Remove the skin (optional): After soaking, you may choose to
remove the skins from the soybeans. This step is optional but
can improve the smoothness of the milk.

 Grind the soaked soybeans: Drain the soaked soybeans and

grind them with fresh water in a blender or a soy milk maker.
Add enough water to achieve the desired consistency of milk.

 Strain the milk: Pour the blended mixture through a fine-mesh

strainer or cheesecloth to separate the liquid (soy milk) from
the solids (soybean residue).

 Optional: Sweeten or flavor the soy milk: If desired, you can

add sweeteners such as sugar, honey, or vanilla extract to
enhance the taste of the soy milk. Stir well until the
sweeteners are dissolved.
Sources Of Error

 Improper soaking: Soybeans need to be soaked for an adequate amount of

time to soften them before grinding. If they are not soaked long enough or if
the water used is too hot or too cold, it can affect the texture and flavor of
the resulting soybean milk.

 Grinding consistency: Grinding the soaked soybeans to a fine consistency is

important for extracting the milk. If the beans are not ground finely
enough, the milk may be watery and lack creaminess. On the other hand, if
they are ground too finely, the milk may become thick and grainy.

 Straining efficiency: After grinding, the soybean mixture needs to be

strained to remove any solids or fiber. If the straining process is not
thorough, the milk may contain particles or sediment, affecting its texture
and quality.
Bibliography

OpenAI. (2021). ChatGPT: OpenAI's Language Model.

Retrieved from https://openai.com