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ABSTRACT
This study investigated the proximate and mineral composition of soybean (Glycine max) and its derived fractions, including soy cotyledon (okara) and soy testa, obtained through home processing. The common variety of soybean(TGX 1904-6F) prevalent in the Nigerian market was identified and processed into soymilk and its derived products. Proximate analysis was conducted using Wende's method (1862), while mineral composition was determined for calcium (Ca), phosphorus (P), potassium (K), sodium (Na), magnesium (Mg), and iron (Fe). Results revealed significant variations in the proximate composition between the whole soybean and its derived fractions. Soymilk exhibited the highest moisture content (91.66g/100g DM), while the whole seed demonstrated the lowest (7.78g/100g DM). Additionally, crude protein content ranged from 21.96g/100g DM in soy testa to 39.58g/100g DM in the whole seed. Mineral analysis highlighted notable differences among the fractions. Soymilk exhibited the highest calcium concentration (92.47g/100g DM), while the whole seed displayed the lowest (8.13g/100g DM). Iron content demonstrated consistency across whole seeds and cotyledons, with testa samples showing distinct concentrations. Statistical analysis was performed using one-way ANOVA, and Duncan's test confirmed significant differences (p < 0.05) among the means of various soy fractions. These findings contribute to a comprehensive understanding of the nutritional composition of soybean and its derived products, providing valuable insights for dietary and nutritional applications. This research underscores the significance of home processing in harnessing the full nutritional potential of soybean products.
