ABSTRACT

 Soymilk and orange juice was produced from soybean and orange 'respectively. Blends of soymilk and orange juice were developed at different ratios of 50:50 (soymik:orange juice); 20:80 (soymik:orange juice); 30:70 (soymik:orange juice); 40:60 (soymik:orange juice) and 10:90 (soymik:orange juice) respectively. The drinks were produced from the blends. Proximate analysis of the beverages showed that moisture ranged from 91.50 — 92.63%, dry matter was 7.38-8.17%; ash, 0.48 — 0.65%; protein, 1.77- 2.22%; fat, 0.65 - 2.44%; fibre 0.08- 0.23%; while carbohydrate, was 2.57 — 4.76%. Physico-chemical properties of the beverage showed that Vitamin A ranged from 12.77-34.94 mg/g; pH 5.10-5.75%; TTA, 0.44-0.65%; and viscosity, 68.48- 74.49 p. Microbial loads of the drinks were acceptable within range until after six (6) days. Sensory evaluations of the drinks produced from the blends were acceptable to the panelists in terms of appearance, tastes, mouth Seels, viscosity and general acceptability. The drinks were generally acceptable to the panelists.