Soy food has been consumed for more than a thousand years, but only in the last 15 years
they have made way for Western cultures and diets. Soymilk is a cheap, decent protein …

Microwave and ultrasound were investigated for their ability to enhance the nutritional
content in chickpea (Cicer arietinum)-based functional beverage extraction, and the …

In recent years, plant-based milk products, commonly called as non-dairy milk alternatives
have gained high popularity due to concerns associated with bovine milk like lactose …

The study aimed to improve the quality and storage stability of novel plant-based soymilk
with the incorporation of untreated (UtβG) and modified oat derived 1, 4-β-D-glucan (OzβG) …

This study was conducted to investigate the effect of soybean varieties and processing
methods on the nutritional and sensory properties of soymilk. Three varieties of soybean …

The investigation deals with the development of soymilk and tofu and their enrichment at 50
mg of isoflavone/250 ml of milk or 100 g of paneer in the form of extract or encapsulated …

This study evaluated the effect of adding ginger flour on the storage stability of soymilk.
Fresh ginger rhizome was processed to flour by oven drying (OD), sun drying (SD) and …

Ozone is a strong oxidant and potent desinfecting agent. An ozonation process for microbial
inactivation in some beverages has been done. Accordingly, the ozonation process was …

Value addition efforts in respect of using soybean in various food applications are scarce in
Ethiopia. The effect of processing methods was investigated on nutritional composition of …

Chickpea (Cicer arietinum), a versatile legume rich in proteins, dietary fibers, and essential
nutrients (vitamins and minerals like iron, magnesium and folate), has gained attention as a …