This work examined the quality of imitation milk from blends of sprouted soybean (glycine max) and boiled African breadfruit fruit (Treculia africana). Three formulations of 95:5, 90:10 and 50:50 were prepared while soymilk (SSM) and breadfruit milks (BBM) were used as controls. Physicochemical properties of these formulations were done using standard methods. Sensory evaluation was conducted using consumer preference test. The results of increasing substitution with breadfruit milk showed increase in moisture content (MC) from 92.60 to 93.00%, 2.68 to 3.33% for protein, 0.55 to 2.18% for carbohydrate and decrease ash from 0.57 to 0.52%, 2.15 to 3.00% for fat . Calcium, phosphorous, zinc and iron decreased respectively from 0.65 to 0.59 mg/100 g, 8.20 to 6.82mg/100 g, 0.80 to 0.59mg/100 g and 0.6 to 0.59 mg/100 g. Vitamin A activity increased from 0.56 to 0.78 µg/100 g while vitamins B1 decreased from 0.11 to 0.07 mg/`100 g and vitamin C from 2.91 to 3.82 mg/100 g. All the anti-nutrient contents decreased respectively from 0.12 to 0.07 mg/100 g, 0.11 to 0.06 mg/100 g, 0.37 to 0.28 mg/100 g, 0.20 to 0.15 mg/100 g and 0.25 to 0.12 mg/100 g respectively for flavonoid, saponin, tannin, phytase and oxalate. Titratable acidity and visible coagulation tome (VCT) increased respectively from 0.24 to 0.26 and 18 to 19 days while pH, total solids, viscosity and colour decreased respectively from 6.36 to 6.15, 7.20 to 7.00, 0.48 to 0.46 and 15.51 to 12.03. Similarly, general acceptability increased from 5.80 to 7.85. Sample 50:50 soymilk-breadfruit milk was the most acceptable.
Multiple nutrient fortification of food is the best way to prevent nutrient deficiency within a locality. Soymilk is more popular than breadfruit milk; both are very much relished and can upgrade nutrients through complementation between the two. The blends can be likened to multiple fortification liable to checkmate nutrient deficiency within a particular community. The blends were compatible with improved nutrients and acceptability which are the primary goal of multiple fortification of food.
Quality, Soybean, Bread fruit, Imitation, Milk, Sensory evaluation.