Main Article Content
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.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Aletan, U. I. (2018). Comparison of the Proximate and Mineral Composition of two Cowpea Varieties obtained from Mile 12 Market, Lagos. Communication in Physical Chemistry, 3, 1, pp. 43-48.
Anisur, R.M. & Anjuman, A.B (2016). Soymilk as source of nutrient for malnourished population of developing country: A review. International Journal of Advanced Scientific and Technical Research, 6, 5, pp. 192-203.
Anderson, J.W. (1995). Johnstone BM, Cook-Newell ME. Meta-analysis of the effects of soy protein intake on serum lipids. The New England Journal of Medicine, 333, pp. 276-82
Bansal, R. & Kaur, M. (2014) Quality improvement and sensory evaluation of soya milk prepared by germinated soybeans. International Journal of Food and Nutritional Sciences, 3, 6, pp.136 -144.
Eddy, N. O. & Ekop, A. S. (2005). Comparative studies of the level of toxicant in the seeds of Terminalia catappa(Indian almond) and Coula edulis (African walnut). CHEMCLASS Journal, 2, pp. 14-76.
Eddy, N. O. & Udoh, C. L. (2005). Proximate evaluation of the nutritional value of some soup thickeners. CHEMCLASS Journal, 2, pp. 12-14
Etiosa, O. R., Chika, N. B. & Benedicta, A. (2017). Mineral and proximate composition of soya bean. Asian Journal of Physical and Chemical Sciences 4, 3, pp, 1-6.
Food and Agriculture Organization (FAO) of the United Nations. (2011). Dietary Protein Quality Evaluation in Human Nutrition: Report of an FAO Expert Consultation. FAO Food and Nutrition, 31 March–2 April, 2011. Rome: FAO Ofﬁce of Knowledge Exchange, Research and Extension.
Food and Nutrition Board. Institute of Medicine (1997). Dietary reference Intakes for calcium, phosphorus, magnesium, vitamin D, and fluoride. 1997. National Academy Press, Washington, DC
Gerber, P.J., Steinfeld, H., Henderson, B.; Mottet, A., Opio, C., Dijkman, J., Falcucci, A. & Tempio, G (2013). Tackling Climate Change through Livestock: A Global Assessment of Emissions and Mitigation Opportunities; Gerber, P.J., Food and Agriculture Organization of the United Nations, Eds.; Food and Agriculture Organization of The United Nations, Rome, Italy.
Haug A, Høstmark, A.T. & Harstad, O. M. (2007). Bovine milk in human nutrition – a review. Lipids Health and Diseases, 6, 25, doi:10.1186/1476-511X-6-25
He, F. J. & MacGregor, G. A. (2008). Beneficial effects of potassium on human health. Physiology of Plant, 133, pp. 725–735.
Keen, C. L. & Zidenberg-Cheer, S. (2003). Manganese. In Encyclopedia of Food Sciences and Nutrition (Second Edition.
Ko, K.P. (2014) Isoﬂavones: Chemistry, analysis, functions and effects on health and cancer. Asian Pac. Journal of Cancer Prealence. 15, pp.7001-7010.
Kumar, P., Chatli, M. K.; Mehta, N., Singh, P., Malav, O.P. & Verma, A.K. (2017). Meat analogues: Health promising sustainable meat substitute. Critical Review in Food Science and Nutrition. 57, pp. 923-932
Ladokun,O. & Oni, S. (2014). Fermented milk products from different milk types. Food and nutrition sciences, 5, pp. 1228-1233.
Liu K. (1997) Chemistry and Nutritional Value of Soybean Components. In: Soybeans. Springer, Boston, MA.,.
Lieu, P. T., Heiskala, M., Peterson, P. A. & Yang Y. (2001). The role of iron in health and diseases. Molecular Aspects Medicine, pp, 22, 1-2, pp. 1-87.
Nwoke, F.U., Umelo, M.C., Okorie, J.N., Ndako, K.J., Maduforo, A.N. (2015). Nutrient and Sensory Quality of Soymilk Produced from Different Improved Varieties of Soybean. Pakistan Journal of Nutrition 14, 12, pp. 898-906.
Rizzo, G. & Baroni, L. (2018). Soy, soy foods and their role in vegetarian diets. Nutrients, 10, pp. 43, doi:10.3390/nu10010043
Singhal, S., Baker, R.D., Baker, S.S. (2017). A Comparison of the Nutritional Value of Cow’s Milk and Nondairy Beverages. JPGN. 64, 5, pp. 799-805
Stone, M. S., Martyn, L. & Weaver, C. M. (2016). Potassium intake, bioavailability, hypertension and glucose control. Nutrients, 8, 444; doi:10.3390/nu8070444
Vormann, J. (2016). Magnessium: Nutrition and homoeostasis. AIMS Public Health, 3,2 pp. 329-340
Wijewardana, C., Reddy, K. R. & Bellalou, N. (2018). Soybean seed physiology, quality and chemical composition under soil moisture stress. Food Chemistry, 278, 25, pp.92-100.
Yahaya, A., Adegbe, A. A. & Emorutu, J. E. Assessment of heavy metal content in the surface water of Oke – Afa canal, Isolo- Lagos Nigeria. Scholars Research Library: Archives of Applied Science Research, 4, 6, pp.2322-2326.
Zaheer, K. & Humayoun Akhtar, M. (2017) An updated review of dietary isoﬂavones: Nutrition, processing, bioavailabolity and impacts on human health. Critical review in Food Science and Nutrition, 57, pp.1280-1293