Dry cotyledons to water ratio SoymilkComposition %*
Total solids Protein oil Ash Carbohydrates
1:04 11.23 ± 0.19 5.19 ± 0.11 2.25 ± 0.10 0.66 ± 0.10 3.13 ± 0.06
1:05 09.69 ± 0.10 4.84 ± 0.08 1.32 ± 0.12 0.41 ± 0.07 3.12 ± 0.06
1:06 07.51 ± 0.19 4.15 ± 0.14 1.26 ± 0.08 0.34 ± 0.05 1.78 ± 0.07
1:07 07.05 ± 0.04 3.80 ± 0.11 0.95 ± 0.06 0.32 ± 0.05 1.99 ± 0.07
1:08 06.86 ± 0.07 3.64 ± 0.10 0.88 ± 0.15 0.28 ± 0.03 2.06 ± 0.09
1:09 06.15 ± 0.12 3.24 ± 0.06 0.86 ± 0.12 0.27 ± 0.03 1.78 ± 0.17
1:10 05.71 ± 0.09 2.95 ± 0.07 0.81 ± 0.10 0.26 ± 0.05 1.70 ± 0.12
Table 3: Composition of soymilk from various dry cotyledons to water ratio. *Mean values (±SD; n=3).