Proximate composition and sensory properties of soy drink sold in Nnamdi Azikiwe University, Awka, Nigeria

Abstract

A comparative study on the proximate composition and sensory properties of a laboratory-produced soy drink to those sold by vendors on the Nnamdi Azikiwe University (NAU) Awka campus was carried out. A total of six soy drink samples were randomly collected from different recognized selling points (Food Science and Technology (FST) food club = L1; Multipurpose Hall (MPH) = L2; Ifite school gate = L3; Faculty of Agriculture = L4; and Science Village = L5) in NAU, including a laboratory-produced sample (L0), and were subjected to proximate and sensory evaluation using standard procedure. The moisture, fat, protein, ash, fiber, and carbohydrate values ranged from 60.4-78.3, 0.56-2.5, 4.1-7.03, 0.22-3.01, 2.36-3.83 and 11.2-27.3%, respectively. It was observed that the soy drink sample from L1 had the highest values for protein (7.03%) and fat (2.5%) with the least moisture (60.4%), while the sample from L5 had the least carbohydrate value (11.2%). The soy sensory attributes of colour, taste, aroma, mouthfeel, and overall acceptability scored within ranges of 5.2-6.8, 1.8-7.8, 2.05-7.45, 4.1-6 and 2.65-7.4, respectively. The soy drink from L1 had the highest score for overall acceptability (7.4) with the acceptability index score of 82.2%, seconded by the L5 sample (62.9%). Hence, the soy drink from FST Food Club was the best among those tested.