Soya Milk
CHAPTER I
INTRODUCTION
Soybeans originate from China. In 2853 B.C., Emperor Sheng-Nung of China named five sacred plants – soybeans, rice, wheat, barley and millet. Soybean plants were domesticated between 17th and 11th century B.C. in the eastern half of China where they were cultivated into a food crop. From about the first A.C. to the Age of Discovery (15th – 16th century), soybeans were introduced into several countries such as japan, Indonesia, the Philippines, Vietnam, Thailand, Malaysia, Burma, Nepal and India.
In comparison to many of today’s major food sources, soybeans are truly a nutritional superpower. They contain the highest amount of protein of any grain or legume, and substantial amounts of fat, carbohydrates, dietary fiber, vitamins, minerals and a virtual drugstore of phytochemicals useful for the prevention and treatment of many chronic diseases. Soya contain 35-40 percent protein, 15-20 percent fat, 30 percent carbohydrates, 10 to 13 percent moisture, and around 5 percent minerals and ash.
Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat. According to the US Food and Drug Administration:
Additionally soya beans are used on many procedure food because of their relatively High level of soya protein that making soya milk. Tofu and soya based yogurt is done commercially in even increasing quantities but can also easily made at home using Automatic soya milk Maker’s that grind the soya beans and control processing temperature.
The soya milk provides an alternative proteins sources for consumers who have given up part all of the allowed the consumption of animal
INTRODUCTION
Soybeans originate from China. In 2853 B.C., Emperor Sheng-Nung of China named five sacred plants – soybeans, rice, wheat, barley and millet. Soybean plants were domesticated between 17th and 11th century B.C. in the eastern half of China where they were cultivated into a food crop. From about the first A.C. to the Age of Discovery (15th – 16th century), soybeans were introduced into several countries such as japan, Indonesia, the Philippines, Vietnam, Thailand, Malaysia, Burma, Nepal and India.
In comparison to many of today’s major food sources, soybeans are truly a nutritional superpower. They contain the highest amount of protein of any grain or legume, and substantial amounts of fat, carbohydrates, dietary fiber, vitamins, minerals and a virtual drugstore of phytochemicals useful for the prevention and treatment of many chronic diseases. Soya contain 35-40 percent protein, 15-20 percent fat, 30 percent carbohydrates, 10 to 13 percent moisture, and around 5 percent minerals and ash.
Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat. According to the US Food and Drug Administration:
Additionally soya beans are used on many procedure food because of their relatively High level of soya protein that making soya milk. Tofu and soya based yogurt is done commercially in even increasing quantities but can also easily made at home using Automatic soya milk Maker’s that grind the soya beans and control processing temperature.
The soya milk provides an alternative proteins sources for consumers who have given up part all of the allowed the consumption of animal