Evaluation of soy milk quality and integrated analysis of physicochemical and mineral properties of soybean TGx 1904-6F Zamboane

Amade Dauto Ibramugy; Eduarda Zandamela Mungó; José da Cruz Francisco

doi:10.18502/jfsh.v11i1.20613

Amade Dauto Ibramugy Agricultural Research Institute of Mozambique, Mozambique.
Eduarda Zandamela Mungó Ministry of Industry and Commerce, Mozambique.
José da Cruz Francisco Eduardo Mondlane University, Mozambique.

DOI: https://doi.org/10.18502/jfsh.v11i1.20613

Keywords: Soy; Physicochemical properties; Soy milk; Microbiological quality; Sensory analysis

Abstract

Soybeans are recognized for their high nutritional value being rich in proteins, fats, carbohydrates,vitamins and minerals. This study evaluated the physicochemical and mineral properties of thegrains of the TGx Zamboane 1904-6F variety grown in the province of Zambezia, Mozambique, andthe quality of the soy milk produced from these grains. The analysis of the grains revealed 34.7%protein, 21.3% fat, 29.3% carbohydrates, 4.85% ash and 9.3% moisture, in addition to minerals suchas 0.52 mg phosphorus, 16.02 mg iron, 1,671.86 mg potassium and 67.16 mg sodium, with nocalcium. Sensory tests of soy milk showed an unsatisfactory level of acceptance, with average scoresof 4.69 ± 1.36 for aroma, 4.48 ± 1.5 for color and 3.94 ± 1.68 for taste, suggesting the need to addingredients such as fruit and sweeteners to improve palatability. Physico-chemical analyses of themilk showed 2.39 ± 0.18% protein, 1.1 ± 0.14% fat, 1.88 ± 0.22% carbohydrates, 0.28 ± 0.35 ashand 94.3 ± 0.06% moisture. The microbiological quality was satisfactory, without the presence ofpathogens such as Staphylococcus aureus, Salmonella and Coliforms. It is concluded that theZamboane TGx 1904-6F variety has favorable characteristics and represents a viable alternative forhuman consumption, contributing to the diversification of the vegetable milk supply and serving asan affordable source of protein in resource-limited communities.