ABSTRACT

Application of gums derived from Colocasia esculenta and Detariurn microcarpurn in malted soymilk and soy yoghurt was studied. Gum was extracted and purified from C. esculenta and D.inicrocarpurn.Soybean seeds malted for three (3) days was used in the production of soymilk and soy yoghurt.Gums from C. esculenta and D. microcarpum as well as standard gum Arabic were applied in malted soymilk and soy yoghurt production. Rheological properties of the pure gum extracts were studied as well as the physical chemical, microbial and sensory properties of the test soy products.Oils derived from malted soybean were also assessed for the effect of malting time on quality. Result showed that D. inicrocarpum (0.01 l3cps) and G.esculenta (0.01 lOcps) exhibited Newtonian characteristics and had higher apparent viscosity than Gum Arabic (control) (0.0109cps). Malting was found to increase the protein content of soybean.Malting also increased the Acid Value, Iodine Value,Peroxide Talue and Thiobarbituric Acid Value of the oil. Malting was found to significantly increase the apparent viscosity of soymilk and soy yoghurt.Addition of Detarium or Colocasia improves the viscosity much more than Gum Arabic.Soymilk and soy yoghurt stabilized with 2g D.rnicrocarpum were found to be most acceptable.