2009•Food Science and Technology InternationalRequires access
Analysis of anti-nutritional factors in home-made soybean milk
Lu Wang
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Abstract
The contents of anti-nutritional factors, including total tannin, phytic acid, total saponin, trypsin inhibitor and total polyphenols in home-made soybean milk was investigated in the research. Results showed that the contents of total tannin, phytic acid and trypsin inhibitor decreased while total saponin and polyphenols increased during the blending and heating process of making soybean milk. The levels of anti -nutritional factors in soy milk were relatively too low to cause significant anti -nutritional effects in human beings. Additional boiling of soy milk made little difference and was unnecessary.