Effect of soaking on composition of soy milk

The effect of soaking of soybean on the quality and functional attributes has been studied. The pH of controlled soy milk was found in the range of 6.71, whereas it decreased a little in soaked soybean milk (6.63) after 16 h. Changes in nutritional qualities, total phenolic content, trypsin inhibitor (TA) level and total bacterial count (TBC) was found in soy milk during soaking. The total phenolic content was found to increase 2.36 mg GAE/g to 2.63 mg GAE/g after 16 h of soaking and the concentration of trypsin inhibitor was found to decrease from 29.6 mg/g to 23.76 mg/g and after cooking the concentration reduced up to 4.62 mg/g in soymilk. The nutritional parameters enhanced in comparison to conventional soy milk.