CHAPTER ONE

 INTRODUCTION

 Soymilk is a nutritious beverage made from an aqueous extract of soybean. Soy foods have high plant protein content and contain polyphenol components such as isoflavones. Thus soy foods are classified as a functional food. Some papers indicate that soy foods may decrease the risk of coronary heart disease(Malik and others 2004), have anti-cancer and anti-inflammatory property(Yang and others), improve menopausal symptoms and increase the calcium absorption for women(Charoenphun and others 2013, (Bao and others 2008), provide positive effect for type 1 and type 2 diabetes. Soy milk is a healthy protein source for those who suffer from milk intolerance.

A combination of soymilk and corn produce soy corn milk. This combination of soy milk and corn leads to different chemical, physical and sensory properties Physically corn kennel type exist in different forms such as dent, flint, pop, pod, and sweet etc. Based on the colour we have several varieties but our focus will be on fresh red corn because of its high nutrients content.

Chemically corn contains carbohydrates, proteins, fat, ash content, minerals and vitamins. Corn carbohydrate consists of starch, sugar, pentosan, fibre and dextrin. The sugar content of corn is in the range of 1-3 % (consisting of glucose, fructose and sucrose) and protein content of 8-11%(consisting of albumin, globulin, prolamin and glutein)(Suarni and Widowati, 2007).

Milky stage corn on the crop is the most suitable as a raw material for soy corn milk production. It produces soy corn milk of good quality. From the perspective of food safety concern, corn is a commodity with a high risk of Aspergillus flavus and Aspergillus parasiticus contamination which could produce aflatoxin, (Srienta et la 2010) reported that soy corn milk produces with corn contain aflatoxin B1 of 0.24ng/ml.

The aim of this research was to assess the effect of corn on the physicochemical property of soymilk.

1.1  Statement of Problem

Looking at the world at large most diet in the developing countries comprise mainly of starchy roots, cereals and few legumes. Unfortunately animal source of protein which is used to compliment the starchy diet is expensive and out of reach for low-income earners and families in the underdeveloped countries(Obatulo et al 2007).

In 1986 in Cameroon when the structural adjustment program was introduced, it led to an increase in economic strength these made things difficult for the low-income population to afford food of animal origin because of their expense.

Corn which is an energy giving food when combining with soy milk yield a higher preference score than soymilk. Yellow corn contains lutein, zeaxanthin, xanthophylls are believed to function as protective antioxidants of the macular region of the human retina.

The fortification of soymilk with corn will increase consumers’ food as a choice for variety and also protein content and carbohydrates are being increased. It will also help to combat malnutrition and increase protein content for low-income earners. Therefore this study was designed to assess the physicochemical property of soymilk.

I.2 Objectives of the Study

Main Objective

To assess  the effect of corn on the physicochemical properties of soymilk

Specific Objectives

• To assess the effect of varied corn concentration on  colloidal stability and moisture content of soymilk
• To assess the effect of varied corn concentration on protein content, carbohydrate content, aflatoxin content  of soymilk
• To assess the effect of varied corn concentration on sensory evaluation of soymilk

I.3 Research Question

• How can varied corn concentration affect colloidal stability and moisture content of soymilk?
• How can varied corn concentration affect protein content, carbohydrate content, aflatoxin content of soy milk?
• How can varied corn concentration affect the sensory evaluation of soy milk?