Soymilk qualities obtained from elite soybean varieties grown in Ethiopia

The physicochemical properties and composition of soybeans are influenced by both genotype and environmental factors. Varieties vary in chemical and physical properties consequently affecting the qualities of final products. The experiment was conducted to evaluate the physicochemical properties and sensory qualities of soymilk prepared from Ethiopian soybean varieties. All determinations were conducted following the standard and recommended procedures. Soymilk yield (532.51–599.15%), crude protein (53.02–57.59%), crude fat (14.85–23.87%), crude fiber (0.42–0.85%), total ash (3.50–4.67%) and pH (6.80–6.90) results of the soymilk samples were showed a significant difference (p 0.05). Panelists’ responses to the sensory qualities of soymilk revealed that soymilk prepared from the Tgx-13.3–2644 variety was not accepted whereas soymilk from the other varieties obtained a better degree of liking. Overall, except for the Tgx-13.3–2644 variety, all soybean varieties had a good nutritional composition and sensorial acceptable milk qualities. Therefore, these varieties are recommended for soymilk production.