Nutritional Comparisons of milk from two Cow Specie and Local Preparations of Soya milk drinks

Abstract

Samples of raw milk were expressed from two species (Sokoto gudalli and White fulani) of female cows while fresh soya milk was prepared from soaked grinded soya seeds. Controlled application of heat was applied to all samples up to pasteurization standard and labeled as heated samples. Results of the proximate composition of the samples show significant differences (P< 0.05) only in % average crude fat (4.20 and 2.10) and fibre contents (nil and 2.40) respectively in (Cow and Soya milk preparations).The essential elements contents in both soya and cow milk are comparable. The values in the case of cow samples are slightly higher. There is significant presence of manganese (2.24+ 0.01 mg/100g) in soya milk preparations. Manganese is not detected in cow milk samples. Similarly, Copper could not also be detected in both soya and Cow Milk samples. Overall observation points the fact that soya milk which is cheaper, more available and simpler in processing could be a better substitute to cow milk. The nutritional wealth of soya milk as an alternative to cow milk can be exploited as a veritable tool to combat the challenges of poverty, hunger and malnutrition towards achieving the millennium development goal.