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published/unpublished information is available on the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 ofMymensingh District. After
sun drying the seeds were kept in airtight plastic containers for
experimental purpose.
2.2. Methods of Preparation
Soymilk was 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
concentration of soy seeds were used. 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 and
they 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 175g
concentrate 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 with 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.