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CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 Conclusion
The study revealed the mineral composition of different methods used in extraction of soymilk. Soaking
before hot extraction improves the mineral content such as calcium, sodium, magnesium, zinc,
phosphorus and potassium. Sensory evaluation also revealed that acceptable soymilk can be produced
using hot method and soaking before hot method.
5.2 Recommendation
I recommend that the soymilk should be prepared using soaking before hot extraction.
ABSTRACT
This study investigated the effect of different methods used in extraction of soymilk on mineral
composition, three different methods used were cold method, hot method and soak before extraction.
Three samples were obtained and were analysed for mineral using standard methods. The result
obtained from this study showed the appreciable mineral content: sodium (67.50- 79.30ppm), calcium
(104.73-136.40ppm),potassium(18.62- 34.16ppm), zine (0.27-0.32ppm). phosphorus (39.62-57.71ppm)
and iron (0.39-0.51ppm). The mineral content revealed that soymilk extracted before hot extraction
method contain appreciable mineral content and acceptable by the panelists.
3.4 Sensory Evaluation
The sensory analysis of the soymilk was carried out by a panel of twenty people. The sample were
evaluated for colour, flavour, taste, aroma, texture and overall acceptability. Each of the attributes was
evaluated using nine point scoring scale with a liked very much product scoring 9 and a disliked very
much scoring 1.
3.5 Statistical Analysis
Data obtained from proximate composition, mineral composition and sensory evaluation expressed as
mean ± standard deviation of three replications and subjected to one way analysis of variance (ANOVA)
using statistical package for social science (SPSS version 21) for windows. Significant means were
separated using Duncan's multiple range comparism test at 5% level of probability.
3.3. Determination of Mineral Elements 3.3.1. Determination of sodium and potassium:

These were determined using a flame photometer as described by AOAC (2005).
Sample preparation:
Each instant seasoning sample (1.0 g) was weighed differently into digestion flask and 20 ml of the acid
mixture prepared (650 ml conc. HNO3; 80 ml PCA; 20 ml conc. H2SO4) was added. The digestion flasks
were heated until a clear digest was obtained. The digest were diluted with distilled water up to 500 ml.
91.0% lithium chloride was added such that the final stock solution was 1.0% The digest was run in the
instrument at Na absorption of 767 nm and 589 nm for K. The standard solutions were prepared by
dissolving 2.542 g of dry NaCl in water and diluted to one litre for Na stock solution of 1000 ppm and by
dissolving 1.907 g of KCl in water and diluted to one litre for K stock solution of 1000 ppm. The standard
solutions were prepared from the stock solution by obtaining the dilutions of the following
concentrations, 10 ppm, 8 ppm and 2 ppm. The concentration of the Na and K were determined using
the calibration curve obtained from the standards.
3.3.2 Determination of phosphorus:-
Phosphorus was determined using phosphovanade-molybdate (yellow) method (AOAC, 2005). About 0.5
ml of the mineral digest and 9.5 ml of 10% trichloroacetic acid were added together into a test tube. The
mixture was agitated to mix, centrifuged for 5 mins and then filtered through 7 cm filter paper. 5 ml of
the filtrate was measured into 19 nim covet and 5 ml of the filtered trichloroacetic acid and 5 ml of the
working standard are measured into two covets which served as a blank and standard respectively. They
were treated the same way as the sample filtrate. About 0.5 ml of molybdate reagent was added to each
tube and mixed. 0.2 ml of sulphuric acid was added.
The contents were stoppered, mixed and allowed to stand for 10 min. The absorbance of the test and
standard solution were read in a spectrophotometer at 660 nm using the blank to set at zero.
Preparation of standard solution:
Phosphorus stock standard 20 mg/100 ml:- 1.1224 g of K-HPO was dissolved in 500 ml of water and
transferred to one-litre volumetric flask. 8 ml of conc. HCI was added and diluted to 1 litre with water.
Working standard (mg/100 ml); 25 ml of the stock standard was diluted to 100 ml with 10%
trichloroacetic acid. Standard solutions of concentration; 0.005 mg/ml, 0.10 mg/ml, 0.15 mg/ml and 0.20
mg/ml were prepared from this working standard.
The phosphorus concentrations were obtained from the calibration curve of standards.
3.3.3 Determination of other Mineral Elements:
Calcium, iron, copper, magnesium, zinc of the seasoning samples were determined using an automated
atomic absorption spectrophotometer (Perkin-Elmer, Model 2380). The samples and standard solutions
were prepared according to the procedures of the AOAC (2005). About 2 g of the sample was ashed,
10% Hel was added, shaked and the mixture was filtered. The fitrate was transferred into 100 ml
measuring cylinder and the composition was made up to 100 ml with distilled water. The whole sample
was then transfer into a sample bottle for analysis. The samples were analyzed by the use of atomic
absorption spectrophotometer (AAS) and the results were calculated using;
100 ppm standard x AAS reading Standard =R
the pote
mg 1008) Rx volume of distilled water volume per weight of samples ppm
Then,
22
NabICO Syl

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CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION

3.4 Sensory Evaluation

3.5 Statistical Analysis

3.3. Determination of Mineral Elements 3.3.1. Determination of sodium and potassium:

3.3.2 Determination of phosphorus:-

3.3.3 Determination of other Mineral Elements:

100 ppm standard x AAS reading Standard =R

mg 1008) Rx volume of distilled water volume per weight of samples ppm

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