Studies on quality evaluation of soya milk from Moringa oleifera fortified with moringa extract

Abstract

Soya milk was prepared by blending soybeans and moringa leaf extract. Further, soya milk was packed in PET bottles. The physiochemical characteristics soya milk prepared by blending soy milk (100mL) and moringa leaf extract (2.5mL) were found to contain fat (6.15%), protein (9.13%), carbohydrate (12.48%), calcium (9.9mg/100g), iron (4.72mg/100g) and total dissolved solids 778S/cm). The shelf life of soya milk was more than 30 days. Soya milk fortified with moringa leaf extract will provide novel uses for underutilized plants. Further it will provide consumer with new alternatives for only milk as a healthy value added soya milk. Moreover the research will bring to light the potential to the underutilized plants for food product development.