Evaluation of mineral in the indigenous and industrially produced soya milk in the Anyigba, Kogi State.
Keywords:Soya beans, milk, processing methods, mineral elements
Communication in Physical Sciences 2020, 5(2): 688-693
Received 17 April 2020/Accepted 20 May 2020
The aim of this research is to assess some mineral elements in both local and commercial produced soya milk. The samples from locally and industrially produced soy milk were digested with nitric acid and determined at appropriate wavelength with atomic absorption spectroscopy. The mean concentrations (mg/kg) of the selected elements are: 180 ± 0.02 (K), 1.50 ± 0.02 (Mg), 0.63 ± 0.01 (Fe), 1.50 ± 0.01 (Zn) and 4.90 ± 0.01 (Mn) but Na was not detectable (ND) in local soy milk. Whereas the mean concentrations (mg/kg) in commercially produced soy milk are 160 ± 0.01 (K), 2.12 ± 0.02 (Fe), and 2.63 ± 0.01 (Mn) but Na, Mg and Zn were ND. The concentrations of these elements were compared with Food and Agriculture Organization as well as World Health Organization nutritional recommendation standards, in order to ascertain their regulatory compliance. The results showed that locally made soy milk was rich in micro-nutrients than the commercially produced ones and also, a good source of Mg and Zn.
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