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    Soymilk yield and quality as affected by soybean varieties and processing techniques

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    U89ArtOgundipeSoymilkNothonDev.pdf (197.3Kb)
    Date
    1989
    Author
    Ogundipe, H.
    Dashiell, Kenton E.
    Osho, S.
    Type
    Journal Article
    Metadata
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    Abstract/Description
    Grains of nine soybean varieties were processed into soybean milk, and their milk yield and protein (%) were determined, followed by sensory evaluations. In another experiment, grains of five soybean varieties were made into soybean milk, using five different processing techniques. In the first experiment, there was a significant difference among the varieties for milk yield and the sensory evaluation characters, but no significant difference for protein (%). In the second experiment, processing techniques. Variety and the processing technique x variety interaction all had a significant effect on milk yield.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/5016
    IITA Subjects
    Food Security; Food Systems; Research Method; Impact Assessment
    Agrovoc Terms
    Soybeans; Milk; Sensory Evaluation; Proteins; Techniques
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Collections
    • Journal and Journal Articles4835
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