EFFECT OF SOYMILK SUBSTITUTION ON THE QUALITY PROPERTIES OF MALTED MAIZE BEVERAGE DRINK

Abstract

The effects of substituting soy milk with a malted yellow corn-based beverage were evaluated. The mixture of soy milk and malted yellow corn was formulated. 100% soy milk, 0% malted yellow corn as sample A, 90% soy milk, 10% malted yellow corn as sample B, 80% soy milk, 20% malted yellow corn as sample C, 70% soy milk, 30% malted yellow corn as sample D, and 60% soy milk, 40% malted yellow corn as sample E. The blends were evaluated for proximal, functional, microbial, and sensory attributes and compared with the control made from 100% soy milk using standard methods. The proximal composition of the blend showed that the moisture content of the blended beverage ranged from (80-85.8) %, protein from (3.80-4.28) %, ash content from (1.15-1.80) %, crude fat from (1.63-2.93) %, and carbohydrate from (2.48-13.01) %. Total titratable acidity ranged from (0.030-0.65).  The viscosity of the slurry beverage mixture ranged from 1.75 to 11.00. PH values ranged from 5.0 to 9.66. The microbial load ranged from (3.36x104- 5.33x106). For total fungi, sample B has the highest fungal count. There is no significant difference (p<0.05) in the number of fungi in all samples. Similarly, significant differences (p<0.05) existed in the sensory scores of flavor/aroma, texture, taste, and overall acceptability, except (p<0.05) for appearance. All samples were generally acceptable in terms of sensory quality. Malted corn-based beverage replaced with soy milk could be used to alleviate hidden hunger, especially in rural communities.