The study evaluated the effects of different processing parameters on proximate composition and sensory qualities attributes of soymilk. Soymilk was prepared using three different soaking times, milling times and boiling times, and combination of these parameters were used to formulate nine different soymilk samples. The soymilk samples were subjected to proximate and sensory analyses. There were significantly different (p<0.05) in moisture, crude protein, crude fat, carbohydrate and energy (calorie) contents of the soymilk samples. The data for the proximate composition ranging from 69.38 to 72.65%, 11.14 to 14.49%, 1.87 to 3.12%, 00.1 to 0.85%, 0.25 to 0.85%, 10.81 to 15.61% and 114.35 to 132.88Kcal for moisture, crude protein, crude fat, ash, crude fibre, carbohydrate and energy (calorie) contents respectively. There was no significant difference (p > 0.05) in value obtained for flavour, viscosity, colour and overall acceptability of the soymilk samples. The data for sensory analysis ranging from 3.15 to 4.35, 3.05 to 4.05, 3.15 to 3.85, 2.95 to 4.10 and 3.30 to 4.25 for taste, flavour, viscosity, colour and overall acceptability respectively. The study showed that all the processing parameters used in the study reduced the beany taste and flavour of the soymilk samples which led to the acceptable of all the sensory qualities by the panelists.

Soymilk, Processing Parameters, Beany Taste, Proximate Composition, Sensory Qualities