Effect of Sprouting and Ginger Ratio on Soymilk Quality

The effect of sprouting to ginger ratios on soy milk quality evaluated the impact of different ratios of sprouted and non-sprouted soymilks to ginger extracts on the proximate and functional properties of soymilk. The soybean was steeped for 12 h then allowed to sprout for 72 h. The sprouted soybean was blanched at 800C for 10 min, hand-dehulled, milled with an attrition mill, boiled for about 20 minutes, filtered using a 1.19mm mesh size. The soymilk mixed with ginger each was boiled again for another 20 minutes. The results revealed that the moisture content ranged from 9.50-31.67 %. The ash content ranged from 0.50-1.00 %. The fat content ranged from 4.53-13.49 %. The protein content ranged from 1.94-6.06 %. The bulk density ranged from 0.39-0.41 g/mol. The water absorption capacity ranged from 2.50-2.60 ml/g. The solubility of the food sample had a value of 13.00 % across the samples. The swelling capacity ranged from 1.58-2.42 %. The pH of the food product ranged from 5.40-5.70. The result showed that the non-sprouted soymilk of 97 Soymilk to 3% ginger was the most liked sample while 94% sprouted soymilk to 6%ginger ratio was the most disliked sample by the panelists considering other parameters such as taste, appearance, aftertaste and aroma. Overall, the results revealed that varying ratios of sprouted soybean to ginger ratio increased the ash, protein, fat and the water absorption capacity of the samples while it decreased the swelling power, bulk density, pH and did not significantly affect the solubility of the food product. The study suggested that an optimal balance between sprouted soybean and ginger can be achieved to enhance the nutritional profile and functional properties of soymilk without altering the sensory perception.