Proximate Analysis of Locally Produced Soy Milk Yoghurt

ABSTRACT Due to milk being a high nutrient-rich liquid, it is essential to assess the macronutrients values of the milk so as to ascertain the quality of the milk. The aim of these study was to carryout the proximate analysis of locally produced soy milk. Five hundred (500ml) of soy milk samples were collected from Kasuwan Bacci market and locally purchased one from community vendors, the samples were taken to the laboratory of the department of Biochemistry, Kaduna State University, Kaduna (KASU) where it was processed and 250ml of each sample was used to carryout proximate analysis at the department of Biochemistry, Kaduna State University, Kaduna (KASU). Results reveal that the milk’s non water components also known as (total solids content) ranges from 94.5 to 96.25, the values for moisture content of the samples were also seen to range from 3.75 to 3.5, Ash content also ranges from 13.20 to 12.50, fat content ranges from 2%, crude protein also ranges from 20% to 19.40% and milk solids non-fat ranges from 96 to 94.5. The values for moisture content are seen to be low, due to the combination of drying, low humidity storage and grinding/milling processes carried out during sample processing—that is, the sample have being processed into flour from its liquid state resulting in the loss of its moisture. The low values for fat content are high suggesting that the soy milk is full fat or high-fat product and can also be due to the soy bean flakes that retain a higher amount of natural oil, while the values for ash content is found to be relatively high due to the quality of the used soy milk sample that has a relatively high amount of nutritional value. The value for total solids is high due to the sample being relatively dry and has a low moisture content, the value for crude protein is high suggesting the possibilities that the sample is a good source of protein, and solids non-fat’s value is high suggesting a high proportion of non-fat solids