Abstract

The beany flavour of soya bean has been a major hindrance to the acceptability and consumption of soymilk. Several studies to reduce or eliminate this not very pleasant flavour has been on going. This study was therefore carried out to formulate a drink Pinasoy with different blending proportions of pineapple juice and soymilk with the aim of suppressing the “beany” flavour associated with soymilk. The blends consist of these combinations: 80/20, 70/3060/40, and 50/50 soya milk and pineapple, respectively, with two controls 100% pineapple juice and 100% soya milk. The different blends were formulated, homogenized, blended and packaged for organoleptic evaluation. The microbial load and identification were determined using the streak plate technique of isolation. Bacteria and fungi counts, biochemical tests and microscopic characters of the isolates were carried out using standard techniques. Results showed the taste of 100% pineapple and 80/20% pineapple/soy blend were the most preferred, while the least preferred was the 100% soya milk with a mean value of 1.90. The result of the colour showed the 80/20% blend was the most preferred (4.58) and the least preferred was the 70/30% blend (3.37). In aroma and thickness, the 100% pineapple was the most preferred (3.42) and 3.63, respectively. The least preferred was the 100% soya milk in aroma (2.80) and 60/40% blend in thickness (3.00). On the overall acceptability Pinasoy drink prepared from 80/20% pineapple/soy blend was the most accepted (3.63), while the least accepted was the 60/40% blend (2.90). The micro-organisms isolated showed the bacteria count ranged from 5.7× 104 to 7.45×105 cfu/ml, while the fungi count ranged from 1.65×104 to 2.64× 105. cfu/ml. Gram negative bacteria were identified, and they include: Bacillus spp, E. coil, Staphylococcus aureus, amongst others. The fungi, Aspergillus spp and Penicillum spp were also identified amongst others.