composition of Soymilk showed that it contained moisture content of 90.54%, ash
content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fibre, ether extract
3.6% and Nitrogen free, extract 0.88% and the total carbohydrate is 0.88%. The
minerals investigation gave the following results. Sodium 64.5±0.10mg/l,
potassium 4,047.5±0.01mg/l, Magnesium 93.9 ± 0.10mg/l, Iron 34.8 ± 0.01 mg/l,
Zinc 9.70 ± 0.10mg/l, Calcium 855.0±0.01mg/l, Copper 3.0±0,10mg/l and lead,
Nickel, Chromium are Nil.
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
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.
Curdling Soy mil with a coagulant makes tofu or bean curd its available in both
soft 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).
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 coffee, tea or
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 condition known 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.
composition describes the chemical and physical properties and effect of
pasteurization on the compound in milk. The variation in milk composition are:
How the body
digests foods and absorbs nutritional components
Food undergoes mechanical, chemical
and enzymatic digestion as it travels from the mouth from the mouth to the stomach
to the intestines. Many chemicals, enzymes, hormones, glands and organs are
involved in the absorption of nutrients from food.
The first step is mechanical digestion
in the mouth chewing food to break it into small pieces. Saliva, secreted by
the salivary gland, contains water that helps dissolve food to make it easier
to swallow. Saliva contains the enzyme amylase that begins to break down larger
carbohydrate molecules, which makes them easier to digest in the small
intestine. Mechanical digestion continues in the stomach as it churns the food
and mixes it with gastric juice. The stomach contains hydrochloric acid that
dissolves additional foods components that didn’t dissolve in saliva. The
highly acidic environment in the stomach causes protein to unfold (denature) so
that they can interact with the enzyme pepsin, which breaks down proteins into
smaller molecules (peptides) for easier digestion in the small intestine.
Gastric lipase begins to break down fats in digestion in the small intestine.
The majority of food digestion occurs
in the small intestine, the duodenum. As food leaves the stomach and enters the
duodenum, hormones signal the pancreas to release sodium bicarbonate to
neutralize the stomach acid so that digestive enzymes can act. The pancreas
releases enzymes for the digestion of all major food components. Proteases to
break down proteins into small peptides, amylases to break down fats. Hormones
trigger the release of bile that is produced in the liver and stored in the
gall bladder to aid in emulsification of fats for digestion and absorption.
Breakdown of peptides into amino acids and small carbohydrate into individual
sugar molecules occurs by enzymes that are secreted by the intestinal cells.