THE NUTRITIONAL COMPOSITION OF PLANT MILK (SOYA BEAN)

Thesis Overview

<p> <strong>INTRODUCTION</strong><br>The soy is a low cost source of protein that has been consumed in Asian nations for many countries. The rapid growing population fo the developing countries is facing acute shortage of protein, Soy bean is rich protein content and contains fiber.Soybeans are the least processed form of Soy protein, its available in most grocery stores, they can be purchased in fresh, frozen or roasted forms. These beans can be eaten alone, like peas or added to salads and stir fies.<br>Tofu: Curdling Soy mil with a coagulant makes tofu or bean curd its available in both so<br>and firm forms, tofu can be used in a variety of recipes to partially replace either meat or diary product due to the common use of calcium sulphate as the curdling agent, Tofu can also be a good source of calcium (Chdi wenm et al; 2000).<br>Soymilk: Soymilk is another high quality source of Soy protein that is an alternative of diary animal milk and available in variety of forms including plain, vanilla and chocolate, it can also be used to replace milk added to coee,<br>tea or cereal.Human beings are the only species to consume milk past childhood. We are also the only species to consume the milk of another species. There are some great nutritional benefits to milk, for example milk naturally contains a readily absorbable form of calcium and has higher quality protein than soy milk. In this conditionknown as lactose intolerance, it causes unpleasant abdominal symptoms including stomach cramps, flatulence and diarrhea. Lactose intolerance is reality for 75% for the world population, even though consuming diary is unnatural and problematic for many people. There are many people who cannot drink cow milk because of a milk allergy or out of a values choice like vegan. Soymilk is a healthy drink and is important for people with above problems and had been the first production ever prepared and consumed by human since long ago. Soymilk not only provides protein but also is a source of carbohydrate, lipid, vitamins and minerals.<br>Milk composition describes the chemical and physical properties and effect of pasteurization on the compound in milk. The variation in milk<br>composition are:<br>Carbohydrate (Lactose)<br>Fat/Oil<br>Protein<br>Vitamins and minerals.<br>Enzymes. <br></p>