ABSTRACT

The effect of using different plant ash for alkaline blanching on sprouted and unsprouted soymilk (Glycine max) was determined in this study. The main objective  was to assess the quality characteristics of soymilk  produced from  sprouted and unsprouted soybeans using different plant ash for alkaline blanching. Six formulations of SSPI, SSPB, SSPP, USPI, USPB, USPP were prepared using different plant ash. The results of the moisture content increased from (87.76 to 90.67% for all the soymilk samples. In all the samples. protein content in palm inflorescence enhanced the soymilk protein (5.81%) more than plantain peel (5.54%) and palm bunch (5.42%). High fiber was observed in sample unsprouted samples (USPB and USPP), lower fiber content in sample sprouted samples (SPPI, SPPB, SPPP). Fat content of the soymilk samples ranged from 1.18% in sample USPI to 2.38% in sample SSPP. Ash content was high in this study due to high minerals in the plant ash (1.07 to 1.29%,),  for Carbohydrate (2.43 to 3.68%),  energy value from (37.91 to 55.92 kcal). Vitamin A content increased from  (13.32-15.47 mg/100g) while the vitamin B-group decreased (0.7 to 0.9 mg/100g) and vitamin C from 1.57 to 1.92 mg/100g. Magnesium, potassium, calcium and  sodium, increased respectively from 59.32 to 75.44 mg/100g, 72.72 to 77.47 mg/100g, 45.55 to 53.92 mg/100g,  15.92 to 18.12 mg/100g, in zinc 0.90 to 1.25 mg/100g. PH, titratable acidity, increased from (6.77 to 6.18), (0.11 to 0.25) increased in viscosity from (8.02 to 8.08 mPa).  All the anti-nutrient content decreased respectively from 0.38 – 0.02, for saponin,1.47 – 0.01 for phytate, 1.29 – 0.02 for  tannin, visible coagulation time increased on from  4th -  to 14th day  in sprouted soymilk while it increased from 3rd – 7th day in unsprouted, which shows that soymilk produced from sprouted soybeans last longer than soymilk produced from unsprouted soybeanss  . General acceptability increased from 6.50 to 7.40. Sample USPI milk was most acceptable.

Key words: Sprouted, unsprouted, soybean, plant ash, alkaline blanching, soymilk.