SOYA MILK

26 Soya milk 1 glass (250ml): 200 cal Soya bean needed: 50gms Water needed: 250ml Procedure: Soak the soybean for 12 hours. Then remove the outer skin by rinsing with water. Grind well with sufficient water. Now add the remaining water to the grinded soybean and mix well. Then filter with the help of a muslin cloth. Now boil the filtered soybean milk for about 15-20 min(preferably double boil, that is in milk cooker). The Soya milk is ready. Importance: This is a vegetable source of protein and is a highly nutritious an alternative to dairy milk. It is very rich in proteins, vitamins and minerals than any other natural source. It is low in fat and carbohydrates and contains no cholesterol. Hence it is an excellent food for babies, children, elderly people, pregnant and lactating women. The milk is rich in polyunsaturated fatty acids which helps reduce the cholesterol level. Drinking cow’s or buffalo’s milk causes lactose intolerance which is associated with illness, bloating abdominal pain and gastric disorders. Soymilk is lactose free and hence doesn’t cause any such problems. Soya protein is friendly to the kidney and causes calcium (from food sources) to be better utilized to avoid the conditions of osteoporosis (in adults) and osteomalacia (in children). Recent studies have shown that some of the nutrients in soyamilk are cancer fighters and hence a protection against the disease of cancer. This milk also contains a proper balance of eight essential amino acids particularly lysine which is required for body growth in infants and adults. Soya milk can be used for making various products viz. yougurt (curd), tofu(paneer), okشra(biscuits made from soybean fiber and skin), sweets (rosogolla), and soymilk powder.

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