Quality Improvement and Sensory Evaluation of Soya Milk Prepared by Germinated Soybeans

This study focused on improving and diversifying the food and nutrition status of soy milk prepared by germinating the soyabeans prior to soy milk preparation and evaluating its quality and potential for acceptance. The pH, moisture, fat, protein, ash and total solid content of raw material soyabean were 6.76, 12,17.67,39.6, 5.3, 88 %. Non-Germinated and Germinated Soy milk (from shorttime Soyabeans (28 hours)) were produced . Soya Milk samples were analyzed for protein, moisture, ash, pH, total solids, carbohydrates, fat , total phenolic content and sensory attributes. The pH ,moisture, protein, fat, ash, carbohydrate and total solid contents of germinated soy milk were 6.85, 95, 3.11,1.28 ,0.56, 0.50 and 5 % respectively while those of nongerminated soymilk were 7.05, 93 ,2.64, 1.50, 0.65, 2.21 and 7 %, respectively. From the results, comparing the germinated and non-germinated soybean, the total phenolics content was increased significantly from to 10.67 ± 0.434 to 13.76 ± 0.294 after germination. The germinated soy milk was liked much by the people as per its taste, colour, texture ,flavor and mean score for all attributes as per overall acceptability was 7.46 out of 10. Soy milk made under 28 hours germination conditions imparts great nutritional value as germination increases protein digestibility and decreases fat, carbohydrate, ash , total solids, pH and Antinutrient like total phenolic content. Thus, Soy Milk developed by incorporating short time germination of soyabeans have enhanced functional attributes and improved the food quality.