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Preparation of Soy Milk Zabady and Assessment of Its Quality

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African Fermented Food Products- New Trends

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Abstract

Soymilk is a drink extracted from soybeans, prepared by soaking soybeans in water, and then grinding them. It can be used as a substitute for dairy products and meat, and it is lactose-free and easy to digest. Soy yoghurt is a product that contains “more or less” the bacterial (Lactobacillus bulgaricus and Streptococcus thermophilus) used in the production of traditional yogurt, and has completely different nutritional properties, such as: lack of lactose, absence of cow’s milk proteins, absence of cholesterol, low energy (compared to whole yogurt), absence of animal fats, and effects of lecithin and phytosterols. Therefore, soy yogurt is suitable for occasional needs, whether they are ethical, religious or health related. This food is suitable for a vegetarian and vegan diet (but not a raw food, such as boiled soy milk), Jews, lactose intolerance, sensitivity to cows’ milk proteins, and hypercholesterolemia. In this chapter, preparation and importance of soymilk was reviewed in addition to manufacturing of soymilk-zabady at laboratory level and evaluation of its quality was discussed.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan

    Abdel Moneim Elhadi Sulieman, Areej Mohamed Ali & Elamin Abdullah Elkhalifa

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  1. Abdel Moneim Elhadi Sulieman
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  2. Areej Mohamed Ali
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  3. Elamin Abdullah Elkhalifa
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Correspondence to Abdel Moneim Elhadi Sulieman .

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  1. Department of Biology, University of Hail, Hail, Saudi Arabia

    Abdel Moneim Elhadi Sulieman

  2. Indigenous Knowledge and Heritage Centre, Ghibaish College of Science & Technology, Ghibaish, Sudan

    Abdalbasit Adam Mariod

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Sulieman, A.M.E., Ali, A.M., Elkhalifa, E.A. (2022). Preparation of Soy Milk Zabady and Assessment of Its Quality. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_23

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