Value Added SoyaMilk

This study focused on improving and diversifying the food and nutrition situation of soy milk by germinating the soyabeans prior to soy milk preparation and evaluating its quality and potential for acceptance.The pH moisture fat protein ash and total solid content of raw material soyabean were 6.76 1217.6739.6 5.3 88 %. Non-Germinated and Germinated Soy milk (from short- time Soyabeans (28 hours)) were produced . Soya Milk samples were analyzed for protein moisture ash pHtotal solids carbohydrates fat total phenolic content and sensory attributes. From the results comparing the germinated and non-germinated soy bean the total phenolics content was decreased significantly from 13.76±0.294 to10.67±0.434 after germination. The germinated soy milk was liked much by the people as per its taste colour texture flavor and mean score for all attributes as per overall acceptability was 7.46 out of 10. Soy milk made under 28 hours germination conditions imparts great nutritional value as germination increases protein digestibility and decreases fatcarbohydrate ashtotal solids pH and Antinutrient like total phenolic content.soyamilk developed has improved food Quality