Abstract
Soy-corn milk type was produced from a blend of soybean milk and corn milk extract at a ratio of 3:1. The soy-corn milk type was spiced with ginger and garlic extract respectively to improve the taste. Total dissolved solid (TDS), total titrable acidity (TTA) specific gravity (SG), apparent colloidal stability, pH and sensory evaluation of the spiced soy-corn milk type were determined. The results show that the specific gravity of all milk types was not significantly (P>0.05) different from each other. The spiced milk types were relatively stable under refrigerated condition for 72 h while corn milk, soy-corn milk was not stable even under refrigeration. There was no significant (P>0.05) difference in the pH of the milk type at preparation and the value ranged between 6.8 and 6.5. The spiced milk types became more acidic after 24 h. Spicing improved the colloidal stability of the soy-corn milk type and its acceptability to the consumer, but has no significant difference (P>0.05) on the other physicochemical properties investigated. Key words: Corn milk, soybean milk, soy-corn milk, colloidal stability.
Highlights
Maize, known as corn (Zea mays L) a common staple tropical crop is mainly starch with very low protein and poor amino acid profile
The results show that the specific gravity of all milk types was not significantly (P>0.05) different from each other
The ginger and garlic spiced soy-corn milk variant had a total solid content of 8.58 and 8.40%, respectively; this value was not significantly different (P>0.05) from the total solid content reported for soymilk and soy-corn milk (9.44 and 9.48%, respectively)
Summary
Known as corn (Zea mays L) a common staple tropical crop is mainly starch with very low protein and poor amino acid profile. For corn to be efficient in ameliorating malnutrition, it must be supplemented with high grade protein. Soybean (Glycine max) can provide a useful complement to cereals and tubers to give a balanced diet that could prevent protein energy malnutrition (PEM). The protein content of soybeans is high though low in the sulphur containing amino acids. Soymilk is a potential substitute for cow’s milk, and could be used for solving malnutrition problems in developing countries (Wei et al, 1985). Iwe and Agu (1993) reported the use of natural flavourants to improve soymilk acceptability. Omueti and Ashaye (1998) reported that soy-corn milk was more acceptable than soymilk Owing to soymilk’s immense health benefits, research targeted at improving its acceptability should be undertaken. Omueti and Ashaye (1998) reported that soy-corn milk was more acceptable than soymilk
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