Nutritive Value of Fermented Soy Drink from Tamarind and Nono
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Abstract
Nutritive value of fermented soy drink was evaluated. Soymilk was extracted from whole soybean seeds and pasteurized 76oC for 30 minutes and apportioned into two: one portion inoculated with tamarind pulp juice and the other with nono containing. They were incubated at 42oC for 12 hours, Second generation fermented soy drink (A2) was produced using back slopping method from the first generation fermented soy drink (A)The proximate composition, titrable acidity and the pH of the fermented soy drink samples were examined using the method of Association of Official Analytical Chemist (AOAC). Sensory evaluation was carried out using 9point hedonic scale. Tamarind pulp contained saponins, glycosides, tannins and alkaloids but flavonoids were absent. There was significant (p<0.05) difference in the crude protein, oil extract, energy, ash and NFE contents for the three samples. Sample A2 had significantly (p<0.05) higher nutrient content with energy (43.37±0.15%), crude protein (4.41±.023%), NFE (2.38±0.03%) and ash (0.43±0.06%) but lower in moisture content (85.39±0.29%) when compared to A (88.43±1.20 %).Sample C contained significantly (p<0.05) higher lactic (1.62%), tartaric (1.35%), citric (1.20%), malic (1.20%) and acetic (1.08%) than A and B however, there was no significant (p>0.05) difference between sample A and B. The pH of tamarind (D) samples A, A2, B and C were (2.46), (5.28), (5.23), (4.77) and (4.78) respectively. The organoleptic scores obtained showed that sample A had significantly (p<0.05) higher overall acceptability (7.50±1.4902) than sample B (5.51±2.3356). The results obtained in the present study validate the use of tamarind as starter culture for making fermented soy drink.
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