How To Be Self Employed: Soya Beans Milk Tutorial

Soya bean liquid milk

Soya bean popularly known as the golden crop has been the raw material for a number of products. One such product is soya bean milk (both liquid and dry). However, soya bean is probbem legume in that its “trypsin inhibitor” components must be properly taken care of to avoid it constitutes a health-hazard source to consumers. There was a time in Enugu when a number of vomiting and diarrhea were traced to the presence of soya bean product in the victims diet, humid-heat-treatment of the soya bean has been found heifer in the denaturing/detoxifying the soya beans.

Requirements

Mill or Grinder
Soya beans
Muslin cloth
Water

Process

Soak the cleaned seeds in water for overnight (24hrs) changing the water 3 or 4 times within the soaking period. Dehaull (wash away the coat) and grind/mil. Using muslin cloth (the type used for sieving akamu) sieve the soya bean slurry. Transfer the moisture-laden soya milt into a saucepan and heat. Once it starts boiling, frothing will occur. Scoop as much as the foam as possible out and then add the flavours (e.g. vanilla and milk flavor) and sugar (predetermined quantity). Allow the bottles to cool on tabletops. Then chill in the fridge. Served chilled

NOTE

Frothing (e.g. foaming and overflow) of milk will occur once it begins to boil. Scoop out all the foam, continue the heating and stirring if the sterilized/heated product is allowed to cool in the pot, a “casing” will occur on top. Before filling, scoop out the “casing”. However, once sterilized hot filling into cleaned bottles (also sterilized) is recommended, i.e. Removed the bottles if possible as they are still boiling and fill into them, hot soya milk. Never give room for contamination through the flavours, colours (if used) sugar and the bottles. The milk is proteinous and it is in liquid form. Becareful in the process. The meal sieved out may be dried and used as a soup thickener, cereal meal enriches etc. the husk for poultry meal.

Dry soya milk powder

Process

Cleaning is done to remove undesired particles. The first roasting is done to dry the soya bean husk, making it brittle for ease of defaulting. Using a hammer mill, the husks are removed. Aspiration (winnowing) enables the removal of the husks. The second roasting is mend at properly heating the defaulted seeds and to introduce gold-brown colour in the final product. The the roasted beans are filled into powder. Flavours like vanilla, powder milk flavor together with ground peanut may be added to the fine soya bean flour and mixed packaging into small waterproofs are done, this final product may be added into weaning foods e.g. “akamu”, jollof rice and other meal, or may be re-constituted by adding the powder into warm water. Mix briskly and drink as Soya bean milk or beverage.

To ensure that the “trysin inhibitor” components are taken care of cleaned beans may be soaked overnight, boiled and the husk washed off. Sun-dry and roast before the final milling into powder. The golden-coloured soya bean powder can now be added to baby weaning foods, jollof rice and other foods whose protein is being enriched. The soya bean peculiar Benny flavor could be placed by the addition of single or combination of flavours e.g. Vanilla, ginger powder etc.

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