If prices soar milk, soy milk may be used as a substitute for protein content in soy milk is similar to cow’s milk protein content. In addition, two glasses of soy milk meets the needs of 30% of protein in a day.
The composition of soy milk is similar to cow’s milk composition. Therefore, soy milk can be used as a substitute for cow’s milk. Soy milk is very well taken by those who are allergic to cow’s milk and those who suffer from lactose intolerance (ie those with less or do not have the enzyme lactase in the digestive tract is unable to digest the lactose in cow’s milk).
Lactose milk cow who made it to the large intestine are digested by intestinal microbes. As a result, those who are lactose intolerant will suffer from diarrhea every time consuming cow’s milk. These events usually occur in adults who do not drink milk since childhood and generally come from Asia, Africa, and Latin America.
For toddlers, two glasses of soy milk has been able to meet the 30% requirement of protein in a day. The composition of amino acids in the protein soy milk compared to cow’s milk is the number of amino acid methionine and sisteinnya less. However, soy milk contains the amino acid lysine which is quite high. In general, soy milk has a content of riboflavin, niacin, pyridoxine, vitamin B and other categories were high, as well as vitamin E, and vitamin K.
Quality protein in soy milk is similar to cow’s milk protein in quality. For example, protein efficiency ratio (PER) of soy milk is 2.3, whereas cow’s milk PER is 2.5. 2.3 PER means, every gram of protein consumed will result in weight gain in experimental animals (rats) as much as 2.3 grams of the raw experimental conditions. Soy milk is mineral content (mainly calcium) less when compared to cow’s milk. Therefore, the addition or mineral fortification and vitamin usually often done by the industry that produces soy milk.
Of total carbohydrates in soy milk, only 12-14% biologically usable by the body. Carbohydrate group consisting of oligosaccharides and polysaccharides. Oligosaccharide group consisting of sucrose, stakiosa, and water-soluble raffinosa. While the group consisting of polysaccharides erabinogalaktan and cellulosic materials are not soluble in water and alcohol, and can not be digested.
If made in a way that is not good, soy milk thought to still contain antigizi compounds and compounds cause off-flavor (taste and aroma of storage on processed soy products) derived from soybean feedstock itself. Antigizi compounds that include antitrypsin, hemagglutinin, phytic acid, oligosaccharides and cause flatulence (gas in the stomach so that the onset of the stomach to be bloated). While the cause of off-flavor compounds in soy such as glucosides, saponins, estrogen, and allergy-causing compounds. In the manufacture of soy milk, the compounds must be removed in order to produce soy milk with good quality and safe for consumption.