The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

Abstract Soymilk is rich in nutrients and isoflavones, and could greatly promote nutrition and health. However, this product is not widely accepted due to an objectionable beany flavor. Several methods involving heat treatment and soaking in basic solutions prior to soymilk extraction have been repo...

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Bibliographic Details
Main Authors: Marguerite Niyibituronsa, Arnold Nola Onyango, Svetlana Gaidashova, Samuel Imathiu, Mathilde Uwizerwa, Emelda Phillis Ochieng, Fredrick Ng'ang'a, Josephine Birungi, Sita Ghimire, Jagger Harvey
Format: Article
Language:English
Published: Wiley 2019-02-01
Series:Food Science & Nutrition
Subjects:
chemical composition
fat
Glycine max (L.) Merrill
minerals
protein
Online Access:https://doi.org/10.1002/fsn3.812

Internet

https://doi.org/10.1002/fsn3.812

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