The Nutritional Composition of Plant Milk (Soya Bean)
CHAPTER ONE
OBJECTIVE OF MILK
Milk is one of the greatest blessings that is given to human by nature. Milk is considered a complete and great food. People is past used milk and things made by it most of the time like cheese, butter in subcontinent. According to research of health experts the secret behind long ages and good health of people of subcontinent in past was use of milk.
Milk is proved a complete food from latest scientific researchers, all the important elements that are needed for body are in milk. Milk has hundreds of benefits to our bodies, health and mind, specially the milk of cow and goat as many benefits. The milk of cow keeps the stomach system of old people and kids strong, most of the people drinks milk while sleeping but its not the correct time of drinking it.
CHAPTER TWO
LITERATURE REVIEW
PROTEIN IN MILK
Protein makes up every part of your body tissue, cells and organ, protein in your body breaks down and continually needs to be replaced. The protein in the milk is made up of amino acids of which there are 20. Your body can manufacture some of these amino acid itself but other must be supplied by food sources. As an animal food milk is considered a source of complete protein or high quality protein which gives all the essential amino acids you need. Proteins are better for muscle building as well as muscle repair after strenuous activity.
CARBOHYDRATES IN MILK
Milk contains several different carbohydrates including lactose, glucose, galactose and other oligosaccharides. The lactose gives milk its sweet taste and contributes approximately 40% of whole cow’s milk calories, lactose is a disaccharide composite of two simple sugars, glucose and galactose. Levels of lactose dependent upon the type of milk as other carbohydrates can be present at higher concentrations that lactose in milk. Lactose is a simple carbohydrate that makes up to 2% to 8% of milk by weight. Carbohydrates typically give the body a burst of energy but are not associated with much in the way of nutritional value. Fructose is found in fruits like grapes or pears and glucose, the sugar your body breaks down all the other carbohydrates.
FAT AND OIL IN MILK
Milk fat is secreted in the form of a fat globule surrounded by a membrane, eat fat globule is composed almost entirely of triacylglycerols and is surrounded by a membrane consisting of complex lipids such as phospholips along with protein, these act as emulsifiers which keep the individual globules from coalescing and protect the contents of these globules from various enzymes in the fluid portion of the milk. The 40% milk fat cream is first concentrated to 70% to 80% milk fat and then the high-fat cream is processed through a specialized phase inversion unit or separator. The milk fat is then concentrated in separators and vacuum-dried to remove residual moisture.
MINERAL CONTENT IN MILK
Calcium and phosphorous are the major minerals found in milk. These minerals are required in large quantities by the rapidly growing neonate for bone growth and development of soft tissues, calcium and phosphorous mostly are associated with the casein micelle structure. Milk also contains most other minerals found in the body. Some minerals such as Zn, Mg, Fe, Cu, Mn and Mo are required by enzymes as cofactors.
Fe is low in milk of many species relative to the needs of the neonate. Fe is essential for the neonate as part of haemoglobin. In many species the neonate is born with some liver stores of Fe, however, the piglet does not and needs an Fe supplement (injection) soon after birth. Fe in milk is bound to lactoferrin, transferring, xanthine oxidase and some to caseins.
Zn in cow’s milk is mostly bound to casein but some is bound to lactoferin.
Cu is bound to the caseins, to β-lactoglobulin to lactoferrin, and some to the milk fat membranes.
Mo is bound to xanthine oxidase, an enzyme associated with the cell membranes and on the inner surface of the milk fat globule membranes.
Mn is associated with the milk fat membranes.
Co is an essential part of vitamin B12.
Minerals contribute to the buffering capacity of milk, the maintenance of milk PH, the ionic strength of milk and milk’s osmotic pressure.
CHAPTER THREE
MATERIALS AND METHODOLOGY
MATERIALS
The Soya beans were brought from Iree market, Boripe local government, Iree, Osun State, Nigeria. The Soya beans used for the analysis were fresh, unopened with no injuries or physical defect. Furthermore, the whole Soya beans were erased with clean water in order to remove unwanted particles and it was transferred into the mortal and grounded with pestle.
The grounded soybeans (milk) were analyzed for proximate analysis and physiochemical properties at Obafemi Awolowo University (OAU) Ile-ife, samples were analyzed chemically according to official method of analysis described by the association of official analytical chemist (AOAC), atomic absorption spectrometer (AAS) was employed for the elemental composition.
CRUDE PROTEIN DETERMINATION
The crude protein was determined by routine semi kheldahl procedure. This consists of three (3) techniques of analysis namely: digestion, distillation and titration.
DIGESTION
3.0g of the sample was weighed accurately into kheldahl digestion flask to ensure that all samples got to the bottom of the flask. A little sloop of digestion catalyst which consist of anhydrous Cu4SO4, 5g anhydrous Cu4SO4 300g K2SO4 and 0.5g of mercury oxide (HgO) was added to it carefully and the flask was transferred to the kheldhal digestion system (Tecator digestion system 1007) and was heated and the mixture was digested for 2 hours. The digestion was cooled and the volume was made up to 50ml mark with distilled water.
DISTILLATION
Distillation was done with khedahl distillation apparatus. Determination: 50ml of 2% boric acid (plus indicator i.e methyl red and bromocresol green) was measured into a 250ml conical flask. The flask was placed under the receiving tube of the distillation unit in a way that the end of the tube of the distillation unit in a way that the end of the tube was below the level of the H2BO3. 20ml of the sample was also measured into kheldahl digestion flask. 50ml of 40% NaOH was added into the kheldahl distillation flask which contained the sample.
The boric acid which contain the indicator was on the right handside of the kheldahl distilling unit while the sample NaOH was on the left handside of the Kheldahl distilling unit.
The distilling unit was then switched on and distillation was allowed to continue until the content level of the conical flask was 150ml.
CHAPTER FOUR
RESULT AND DISCUSSION
DISCUSSION
Moisture content in Soya milk is very high (90.54%) this is an indication that Soyamilk has high shelf life that is it can be stored for a long time before spoilage. Soya milk has low ash content of 0.82%. It shows that Soyamilk has low mineral content. Crude protein in Soyamilk was 4.28% indicating that Soya milk can be used in the replacement of dead body cells and it can enhance growth in children. It cannot be a good source of energy because of the low carbohydrate content. It has no crude fibre, this means that Soya milk cannot help in the maintenance of healthy digestive system.
Furthermore, with respect to its mineral content, Soya milk has high potassium content which means that it can aid proper functioning of cells, tissues and organs in the human body. Moreover, Soya milk can play crucial role in the functioning of heart and skeletal and smooth muscle contraction. Therefore, Soya milk is very important for normal digestive and muscular function. High content of magnesium in Soyamilk indicates that Soya milk can promote healthy functioning of body cell. The 34.8±0.01% from composition of Soya milk shows that Soya milk can also help boost immunity and cardiovascular health. The presence of sodium in large quantity indicates that Soya milk can aid nerve functioning and acid base balance of the body.
Moreover, high content of calcium in Soya milk implies that it can promote bone and teeth formation and can also aid blood clothing and nerve transmission. The pressure of zinc in Soya milk show that Soya milk can help facilitate speedy healing of wounds.
CHAPTER FIVE
CONCLUSION
Milk is a familiar, one of a kind beverage consumed by humans and other animals, but humans place themselves in the odd position of being the only animals that consume milk, but drink the milk of other species and do so commonly throughout their adult lives.
Although what we choose to drink is really a matter of a personal preference and our health objectives but looking at the comparison, Soy looks like healthier choices because it scores low in calories, carbohydrate, fat and fatty acid and is important for people who are allergic to soy milk, protein and lactose.
REFERENCES
- AOAC, (1998). Peer-verified methods program-manual on policies and procedures. AOAC international, Arlington, Va, USA.
- Circle, S.J. and Smith A.K (1972). Soybeans: Chemistry and technology. Avi Pub. Co. West Port, USA.
- FAO (1971). Technology of products from soybeans. Food and agriculture organization, Rome, Italy.
- Ibitoye, A.A (2005). Laboratory manual on basic methods in plant analysis.
- Foladave Publishing co., Akure, Nigerian: Pg: 6-27.
- Liu, K. (1997). Soybeans: Chemistry, technology and utilization, Chapman and Hall, New York.
