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Abstract

HOMEMADE BLACK SOYBEAN MILK AND ITS NUTRITIONAL EVALUATION-A PHYSICAL AND BIOCHEMICAL STUDY

Kirtikumari D. Patel* and Dr. Ajit V. Pandya

ABSTRACT

soybeans, Glycine max (L.) Merr. also identified as SoRiTae and Rhynchosia nulubilis (Yak-Kong) are species of legume native to East Asia. For hundreds of years black soybean was utilized in nutritionally rich food and in folk medicine. (Yim et al. 2009). In China black soybean is used for detoxification and anti-inflammatory process and also foe improve the blood. (Liao et al 2005). In Korea, black soybean is consumed in the form of soymilk, tofu, soy sauce, soy sprout and cooked with rice. Due to increase in consumer knowledge, the sales of black soybean are also increases. The aim of this to study the physical and biochemical composition of black soybean milk. The black soybean milk was evaluated in term of physical attributes like pH, ash, and moisture and biochemical attributes like protein, carbohydrates, fats, phosphorus, calcium, sodium, magnesium and potassium. The contents of carbohydrates, phosphorus, calcium, sodium and fats were found in black soybean milk is 2.86mg/100gm, 13.78mg/100gm, 44.5mg/100gm, 94.11mg/100gm and negligible respectively. The results obtained in this study imply that black soymilk can be used as good source of protein, carbohydrates, and minerals with negligible fat amounts. Calcium level is three times higher than phosphorus signify powerful absorption for calcium from intestine and also in the bone tissue As the percentage of fat is negligible and protein is in high concentration indicates this as a good supplement and body building milk preparation for athletes and muscular body building The result achieved from the present studies possibly the helpful information for the food scientists, researchers and also the soybean consumers of India and all over the world.

Keywords: black soybean milk, biochemical and physical, protein, negligible fat.


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