Evaluation of Proximate, Carbohydrate and Fatty Acid Composition of Milk Formula Prepared from Soy Beans and Plantain Flour

Background and Objective: Plant-based milk is derived from the aqueous extraction of plants, which could help individuals who are lactose intolerant and also suitable for vegans. This study evaluated the proximate, carbohydrate and fatty acid composition in milk formula prepared from soybeans and plantain flour. Materials and Methods: The samples were prepared in a 1:1 ratio of soybeans and plantain flour. The proximate composition (moisture, ash, carbohydrate, crude protein and fat content) was determined using standard methods, crbohydrate composition was analysed using High-Performance Liquid Chromatography while fatty acid composition was measured using Gas Chromatography-Mass Spectroscopy. Statistical analysis was done using ANOVA of the SPSS package, a p<0.05 was shown as significantly different. Results: The proximate composition revealed the presence of carbohydrates at 62.49%, crude protein at 15.27% and crude fibre at 2.025%. The carbohydrate composition of monosaccharide revealed that glucose had the highest value (71.0552 g/100 g). For the disaccharides, sucrose (68.8410 g/100 g) had the highest value while cellobiose (11.7959 g) had the lowest value. Fatty acid composition had oleic acid (38.93%) as the highest value. Conclusion: This result indicates the milk formula prepared from soy beans and plantain flour has some nutrients which have important for human health.