“Proximate Analysis of “eri”: by-product of soyamilk processing.

Abstract

In this study, proximate analysis of 'eri' (by-product of soya milk processing) was carried out with the view of ascertaining its edibility and suitability in various processes and applications, Whole soya beans were separated from foreign materials and soaked for 24 hours. Thereafter, wet milling was done followed by filtration, the residue obtained after the filtration process has been completed is known as 'eri'. The results showed that the 'eri' sample has 9.4% moisture content, 5% ash, 7.33% crude fibre, 13.00% lipid, 36.23% crude protein, 38.28% nitrogen-free extracts and 33.28% carbohydrates. These values were compared with the typical proximate composition of kuli-kuli (groundnut cake), a snack rich in protein content and readily available in the Nigeria. Its values were: 8-19% moisture content, 0.7-6% oil, 45-60% crude protein, 22-30% carbohydrate, 4-5.7% mineral matter, 3.8-7.5% crude fibre; it was observed that the proximate compositions of 'eri' compared favourably with that of kuli-kuli.