The Nutritional Composition of Plant Milk (Soybean)
CHAPTER ONE
OVERVIEW
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. The correct time of drinking milk is in morning. Milk even powdered milk is a nutritious, cost, efficient source of protein minerals and vitamins, milk is now often pushed aside to make space for excessively sugary sodas, juice and sports drinks that contribute empty calories to diets already so full of unhealthy choices that many populations are now experiencing unmatched levels of diet-related obesity, diabetes, heart disease and cancer.
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.
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.
CHAPTER FOUR
RESULT AND DISCUSSION
RESULTS
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.
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