BIOCHEMICAL EVALUATION OF THE EFFECT OF TWO DIFFERENT PROCESSING METHODS ON THE QUALITY OF SOYBEAN SEED

In this study, the nutritional quality of two processing method of soybean (soy milk) was evaluated. The soy bean seed was collected from a local dealer in Enugu state and was processed locally to soymilk. Furthermore, commercially processed soymilk was also collected and their nutritional qualities were determined via proximate and vitamin content. The proximate and vitamin composition of locally and commercially processed soy milk reveals significant differences in nutrient profiles. Locally processed soy milk has a higher ash content (14.2%) compared to commercially processed soy milk (9.09%), indicating greater mineral concentration. It also contains more crude fiber (40.0% vs. 30.0%) and protein (3.99% vs. 3.45%), reflecting better retention of essential nutrients in local processing methods. In contrast, commercially processed soy milk has a higher carbohydrate content (41.279%) and moisture content (1.181%), likely due to added sugars and water-retention techniques during production. In terms of vitamins, locally processed soy milk exhibits higher levels of Vitamin A (0.114 mg/L) and Vitamin C (0.0269 mg/L), which are important for vision and immune health, respectively. Conversely, commercially processed soy milk contains higher amounts of Vitamin B1 (0.419 mg/L), Vitamin B2 (0.0606 mg/L), Vitamin B3 (0.1995 mg/L), and Vitamin E (0.224 mg/L), likely due to fortification during commercial processing. These findings demonstrate that local processing preserves certain nutrients like fiber and Vitamin A, while commercial processing enhances carbohydrate and B-vitamin content. Each type offers distinct nutritional advantages, depending on dietary needs and processing methods.