Comparitive Nutritional Analysis Of Sweet Yam Bean (Jicama) Milk With Soya Milk -- A Review

The current research focuses on conducting a comprehensive nutritional comparison between sweet yam bean milk and soy milk. Sweet yam bean, also known as Jicama, is an ancient Mexican root vegetable akin to potatoes or turnips. It is safe for consumption, possesses a slightly sweet taste, and has low sugar content, making it a suitable carbohydrate source for individuals with diabetes or those pursuing a low-sugar diet. On the other hand, soy has been a staple ingredient for thousands of years. The study involved an examination of the proximate composition, mineral content, protein fractions, antinutritional elements, and rotenoids in the seeds of Pachyrhizus erosus, the sweet yam bean. In comparison to other legumes, soy seeds exhibited high levels of proteins, lipids, iron (Fe), and calcium (Ca). The predominant protein fraction was mainly composed of globulins, followed by glutelins. Minimal amounts of antinutritional compounds, such as tannins,


Introduction:
Traditional Asian cuisine has embraced soy as a fundamental ingredient for centuries, and soybeans have been a dietary staple in the region for thousands of years.However, soybeans were only introduced to Western countries about a century ago, and in recent times, they have become primarily cultivated for use as substitutes in various food products.Due to its high protein content and versatility in creating meat and dairy alternatives, soy and soy-based foods have become popular nutritional choices, especially among vegetarians (Bolarinwa et al., 2016) Nevertheless, there are ongoing debates and research regarding potential health effects associated with soy consumption.These effects range from its potential to lower cardiovascular risk to concerns about its impact on thyroid function and sexual hormones.Of particular focus in scientific studies are isoflavones, which are polyphenolic compounds with estrogenic properties and are found abundantly in soybeans (Igyor et al., 2011) Given that both sweet yam bean milk and soy milk are plant-based and free from lactose, it is of interest to compare their nutritional profiles.The nutritional analysis of these two milk alternatives can shed light on their respective health benefits and potential concerns.Soy milk, due to its long history of consumption and extensive research, serves as a valuable point of comparison for understanding the nutritional attributes of sweet yam bean milk (Adewale et al., 2012).In summary, the study aims to provide a comparative analysis of the nutritional content and potential health effects of sweet yam bean milk and soy milk, taking into account their protein content, isoflavone levels, and other essential nutrients.This analysis can contribute to a better understanding of the nutritional value of these plant-based milk alternatives (Obiakor -Okeke et al., 2014)

Processing of Soybean Flour:
The process began with sorting, washing, and blanching one kilogram of soybeans in a water bath using a Gryphon and George BJL-400-110F model at a temperature of 85 degrees Celsius.After this step, the soybeans were dehulled, washed, and then dried in an oven (specific model not mentioned) for 48 hours at 50°C.Prior to drying, the soybeans were soaked in 3 liters of water for 24 hours, with a water change performed every 6 hours to prevent fermentation.Following the drying process, the soybeans were milled using a Corona model, and the resulting powder was sifted to obtain fine flour with a pore size of 500 micrometers.Finally, the fine flour was stored in an airtight container, following the appropriate instructions for storage ( Odu NN et al., 2012)

Processing sweet yam bean milk :
To facilitate rapid germination, the cleaned African yam beans were soaked in water at a ratio of 1:3 (beans to water) for a duration of 24 hours, all at room temperature.After this steeping period, the beans were spread out on a jute bag and left to germinate naturally at room temperature for 72 hours.Following germination, the beans were manually dehulled, removing the outer layer.The dehulled beans were then thoroughly washed with tap water to further clean them.Next, the beans were subjected to an oven drying process using a Model PP 22 US oven manufactured by Genlab in England.This drying process was carried out at a temperature of 70°C for a total duration of 24 hours.Once adequately dried, the beans were ground into flour using a Corona model grinder.The flour was subsequently sieved to obtain a fine texture, utilizing a mesh with a pore size of 500 micrometers.Finally, the sifted flour was stored in an airtight container, ensuring it was well-packaged to maintain freshness.(Odu NN et al., 2012) Jicama and soy milk offer distinct nutritional profiles: Jicama Higher in fiber and vitamin C compared to soy milk.Provides 22% more of your daily vitamin C requirements than soy milk.Contains a significantly lower amount of polyunsaturated fat compared to soy milk (0.043g vs. 0.961g).Contains less sugar than many other fruits (Oludumila et al., 2017)

Sweet Yam Bean Milk (noted as jicama milk here):
Contains more potassium (+27.1%)compared to soy milk.Contains less sodium (-92%) compared to soy milk, Comprises 0.72g protein, 0.09g fat, 8.82g carbohydrates, and 90.07g water per 100 grams.These differences highlight the unique nutritional attributes of jicama, soy milk, and sweet yam bean milk, making them suitable for various dietary needs and preferences.

Table 1 :
(Odu NN et al., 2012)al analysis of soya milk with sweet yam bean milk (per 100gm) Sweet yam bean milk has a low glycemic index, making it a favorable choice for individuals concerned about blood sugar levels.It can potentially help reduce the risk of diabetes.Lactose Intolerance: It is an excellent option for individuals with lactose intolerance since it is naturally devoid of lactose.Sweet yam bean milk has lower sugar content compared to soy milk, with a difference of approximately 2.19g.This makes it a suitable choice for those aiming to reduce sugar intake (P.Akubor, 2008).Comparison of Macronutrients between Soya milk and Sweet yam bean (Jicama) milk : Soya milk contains 3.27 % protein, 1.75 % fat, 6.28% carbohydrate and 88.05% water, where, Sweet yam bean milk contains 0.72 g protein, 0.09 g fat , 8.82 g carbohydrate 90.07gm water per 100 gm of milk.Eventually, more protein (3.27 %), more fat (1.75 %), and other nutrients (116.7%),wheresweetyam bean contains more carbohydrates (40.4%)(OduNN et al., 2012).