PRODUCTION AND EVALUATION OF COMPOSITE SOYMILK YOGHURT

This study was aimed at producing and evaluating composite soymilk yoghurtfrom soybeans and cow milk yoghurt. 400g of soybeans was soaked in 1200ml of distilled water for 12 hours. The soybean was blanched in 2l of boiling 0. 05% NaHCO3 in a cooking pot for 15mins.The blanched soybean wasdeshelled and the cotyledons were used for soymilk extraction. Cow milk yoghurt was produced using 150g skin milk powder and 40g ofgranulated sugar dissolved in boiled distilled water. The composite soymilk yoghurt of a blend of 50-50 shows that moisture, protein, fat, ash and carbohydrate are 89.83, 3.49, 1.13, 0.60 and 6.25 respectively.