scholarly journals Studies on preparation of soya milk fortified with moringa leaves extract

2020 ◽  
Vol 8 (6) ◽  
pp. 1267-1271
Author(s):  
Shaikh Ajaj ◽  
GM Machewad ◽  
SK Sadawarte ◽  
SS Shaikh ◽  
AR Sawate ◽  
...  
Keyword(s):  
Soya Milk

Evaluation of Microbial Load from Canned Soya Milk Drinks in Malaysia

2016 ◽  
Vol 2 (1) ◽  
pp. 22-25
Author(s):  
Nur Amalina binti Mustafa ◽  
Muhammad Ashraf bin Redzuan ◽  
Muhamad Hazim bin Zuraimi ◽  
Muhamad Shuhaimi bin Shuib ◽  
Shahnaz Majeed ◽  
...  
Keyword(s):  
Culture Media ◽  
Storage Condition ◽  
Storage Conditions ◽  
Nutrient Agar ◽  
Microbial Load ◽  
Blood Agar ◽  
Human Consumption ◽  
Processing Unit ◽  
Soya Milk ◽  
Two Samples

Objective: Owing to the habit of consuming ready food among the citizens of Malaysia a study was conducted to evaluate 20 samples of canned soya milk for the presence of possible microbial content. The samples were collected randomly from shopping malls, restaurants and kiosk in Ipoh Malaysia. Methods: All samples collected across Ipoh, were subjected to test for presence bacteria in nutrient agar, blood agar and macConkey media. The possible microbial load was swapped from surface and soya milk content with a sterile cotton and streaked on nutrient agar, blood agar and macConkey culture media. The streaked petri plates were incubated for 48 hours at 37oC. Results: The study revealed negative microbial growth in all except two samples from the surface and soya milk content collected from a restaurant in nutrient agar and blood agar medium. The presence of microbes was conformed as gram positive staphylococcus sp. through gram staining. The positive growth may be imputed to poor storage condition at the restaurant. Conclusion: It can be computed from the study that the majority of the samples were free from bacterial growth, suggesting strong in house quality control mechanism at the processing unit and exquisite storage conditions in malls and kiosk suggesting that soya milk available in malls and kiosk are fit for human consumption.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

Urinary 1 H-NMR Metabonomics Study on Intervention Effects of Soya Milk in Africans

2011 ◽  
Vol 26 (1) ◽  
pp. 127-135 ◽  
Author(s):  
Olumuyiwa L. Ogegbo ◽  
Wimal Dissanyake ◽  
John Crowder ◽  
Olayinka Asekun ◽  
Oluwole Familoni ◽  
...  
Keyword(s):  
Intervention Effects ◽  
Soya Milk ◽  
H Nmr

Baby foods—a role for industry?

1977 ◽  
Vol 9 (S4) ◽  
pp. 189-190
Author(s):  
David Morley
Keyword(s):  
Infant Feeding ◽  
The West ◽  
Soya Milk ◽  
Baby Foods ◽  
Village Level ◽  
Milk Industry

We have assumed from the temperate world that the cow is essential; we need to question this assumption. The answers will vary considerably from country to country. I suggest that there are two sorts of country: first, countries such as Bangladesh and Nigeria, where no possibility of a milk industry exists. Therefore, if milk is used it has to be imported.It is a presumption for us in the West to say so, but I suggest that the sensible action is to reduce progressively milk imports and to look at substitution of other materials. A certain amount of work has been done on soya milk; however this may not be suitable as it may be difficult to produce at village level. There are many other possibilities; for example, if a child with a chronic diarrhoeal problem is admitted to a hospital where I work it is fed on a mixture of chicken, glucose and oil. This sort of mixture could be made up in a village. We need to look at such possible alternatives for infant feeding.

scholarly journals Soya and isoflavone intakes associated with reduced risk of oesophageal cancer in north-west China

2014 ◽  
Vol 18 (1) ◽  
pp. 130-134 ◽  
Author(s):  
Li Tang ◽  
Andy H Lee ◽  
Fenglian Xu ◽  
Taotao Zhang ◽  
Jun Lei ◽  
...  
Keyword(s):  
Logistic Regression ◽  
Cancer Risk ◽  
Cancer Patients ◽  
Oesophageal Cancer ◽  
Inverse Association ◽  
Regression Analyses ◽  
West China ◽  
North West ◽  
Soya Milk ◽  
Reduced Risk

AbstractObjectiveTo ascertain the association between soya consumption, isoflavone intakes and oesophageal cancer risk in remote north-west China, where the incidence of oesophageal cancer is known to be high.DesignCase–control study. Information on habitual consumption of soya foods and soya milk was obtained by personal interview. The intakes of isoflavones were then estimated using the US Department of Agriculture nutrient database. Logistic regression analyses were performed to assess the association between soya consumption, isoflavone intakes and oesophageal cancer risk.SettingUrumqi and Shihezi, Xinjiang Uyghur Autonomous Region, China.SubjectsParticipants were 359 incident oesophageal cancer patients and 380 hospital-based controls.ResultsThe oesophageal cancer patients consumed significantly less (P < 0·001) total soya foods (mean 57·2 (sd 119·0) g/d) and soya milk (mean 18·8 (sd 51·7) ml/d) than the controls (mean 93·3 (sd 121·5) g/d and mean 35·7 (sd 73·0) ml/d). Logistic regression analyses showed an inverse association between intake of soya products and the risk of oesophageal cancer. The adjusted odds were OR = 0·33 (95 % CI 0·22, 0·49) and OR = 0·48 (95 % CI 0·31, 0·74) for consuming at least 97 g of soya foods and 60 ml of soya milk daily (the highest tertiles of consumption), respectively, relative to the lowest tertiles of consumption. Similarly, inverse associations with apparent dose–response relationships were found between isoflavone intakes and oesophageal cancer risk.ConclusionsHabitual consumption of soya products appears to be associated with reduced risk of oesophageal cancer in north-west China.

scholarly journals Bioavailability of isoflavone phytoestrogens in postmenopausal women consuming soya milk fermented with probiotic bifidobacteria

2005 ◽  
Vol 93 (6) ◽  
pp. 867-877 ◽  
Author(s):  
Dimitri Tsangalis ◽  
Gisela Wilcox ◽  
Nagendra P. Shah ◽  
Lily Stojanovska
Keyword(s):  
Postmenopausal Women ◽  
Dosage Level ◽  
Protein Isolate ◽  
Soya Protein ◽  
Interindividual Variation ◽  
Double Blind ◽  
Soya Milk ◽  
Percentage Recovery ◽  
Supplementation Period ◽  
Double Blind Crossover Study

We investigated the effects of consuming an isoflavone aglycone-enriched soya milk containing viable bifidobacteria on urinary isoflavone excretion and percentage recovery. Sixteen postmenopausal women were randomly divided into two groups to consume either fermented or non-fermented soya milk. Each group participated in a double-blind, crossover study with three 14 d supplementation periods, separated by a 14 d washout. Subjects ingested three daily dosages of isoflavone via the soya milk and collected four 24 h pooled urine specimens per supplementation period. Soya milks were prepared with soya protein isolate and soya germ, followed by fermentation with bifidobacteria. Isoflavone levels were quantified using HPLC. Non-fermented soya milks at 20, 40 and 80 mg isoflavone/200 ml contained 10 %, 9 % and 7 % aglycone, respectively, with their fermented counterparts containing 69 %, 57 % and 36 % aglycone (P<0·001). A trend to a greater percentage urinary recovery of daidzein and glycitein was observed among women consuming fermented soya milk at a dosage of 40 mg isoflavone (P=0·13). A distinct linear dose response for the fermented soya milk group (R2=0·9993) compared with the non-fermented group (R2=0·8865) suggested less interindividual variation in isoflavone absorption. However, total urinary isoflavone excretion was similar for both groups (P>0·05), with urinary isoflavone recovery at approximately 31 %. Increasing the isoflavone dosage correlated positively with its urinary excretion, but urinary percentage recovery of isoflavone was inversely related to dosage level. Hence, a modest dosage ranging from 20 to 30 mg/d may provide the most bioavailable source of isoflavone, regardless of whether it is via an aglycone-rich fermented soya milk or a glucoside-rich soya milk.

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