An Assessment of Organoleptic Properties of Soybean Milk and Produce by Three Different Method

Abstract

This study evaluated the sensory characteristics and acceptability of soymilk produced using three extraction methods: hot extraction, soaking before hot extraction, and cold extraction. In the first week, soymilk made with hot extraction recorded the highest scores in taste (7.67) and flavor (7.73), while soaking before hot extraction yielded the best color (8.07) and overall acceptability (7.93). Cold extraction had the lowest scores for flavor (6.00) and overall acceptability (7.40). During the second week, hot extraction again produced the highest ratings for taste (8.25), flavor (7.25), and overall acceptability (8.63), whereas cold extraction showed the best color score (8.38) but the lowest flavor rating (5.75). In the third week, soaking before hot extraction achieved the highest color (8.43) and overall acceptability (7.57). Generally, soymilk produced by cold extraction and soaking before hot extraction met the recommended sensory and nutritional standards set by the World Health Organization (WHO) and the Standards Organisation of Nigeria (SON). The findings confirm that soymilk is a nutritious, acceptable, and affordable alternative source of protein, suitable for both children and adults.