Production and Quality Evaluation of Soymilk Beverage Fortified with Watermelon Juice
Main Article Content
Abstract
The physicochemical, phytochemical and sensory properties of soymilk fortified with watermelon juice were evaluated to determine the optimal blend ratio for beverage development. Soymilk-watermelon juice beverages were formulated at ratios of 100:0 (control), 90:10, 80:20, 70:30, 60:40 and 50:50, and analyzed for physical properties, proximate composition, mineral and phytochemical contents, sensory acceptability as well as storage studies. The physical properties revealed that the pH of the samples was near neutral for day 1, with a range of 6.53 – 6.03 for samples A – F, and decreased during the 7 days of storage. Viscosity values ranged from 3.3 – 2.07 cP while TSS values ranged from 11.7 – 9.9 0Brix for samples A – F. The proximate composition showed a range of values for moisture (80.4 – 87.0 %), crude protein (2.45 – 1.18 %), lipid (3.04 – 1.88 %), ash (0.333 – 0.240 %), fibre (0.95 – 0.753 %) and carbohydrates (12.83 – 8.95 %) for samples A –F respectively. The values for zinc (0.3 – 2.2 mg/100mL), iron (0.417 – 0.449 mg/100mL), magnesium (19.0 – 26.2 mg/100mL) and potassium (122 – 199 mg/100mL) all increased with increasing watermelon juice addition while calcium content (23.4 – 19.2 mg/100mL) decreased. The values for phytochemicals showed a range of 0.203 – 0.7 mg/100mL for beta-carotene, 1.62 – 4.43 mg/100mL for total flavonoids and 32 – 62.7 mgGAE/100mL for total phenolic compound (samples A – F). The sensory scores showed that Sample F (50:50 soymilk-watermelon juice) was the most preferred sample and is therefore recommended for adoption by food processors. The study demonstrated that fortification of soymilk with watermelon juice improved the nutritional quality, phytochemical content and consumer acceptance.
Article Details
Copyright (c) 2026 Gbenyi Torkwase Elizabeth, Ikya Julius Kwagh-Hal, Uzer Fiona Ngodoo, Mgbator Felix (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Gbenyi Torkwase Elizabeth, Centre for Food Technology and Research, Revd. Fr. Moses Orshio Adasu University, Makurdi, Benue State, Nigeria
Department of Chemistry, Centre for Food Technology and Research - Student
Uzer Fiona Ngodoo, Department of Consumer and Food Sciences, University of Pretoria, South Africa.
Department of Consumer and Food Sciences - Student
Mgbator Felix, Centre for Food Technology and Research, Rev. Fr. Moses Orshio Adasu University, Makurdi, Benue State, Nigeria
Department of Chemistry, Centre for Food Technology and Research - Student
Abobatta, W.F. (2021). Nutritional and health benefits of fruits. Biomedical Journal of Science and Technology Resources, 40(2):006412.
AOAC. (2004). Official methods of analysis of the Association of Analytical Chemists (16th ed.). AOAC International.
AOAC. (2019). Official Methods of analysis of the Association of Analytical Chemists (21st ed.) AOAC International, Rockville, MD, USA.
Ashari, H., Sadeghi, N., Oveisi, M. & Hajimahmoudi M. (2021). Total phenol, total flavonoid and ascorbic acid content of Iranian commercial orange juice. J Food Saf Hyg. 6:22.
Awonorin, S.O., & Udeozor, L.O. (2014). Chemical properties of tiger nut-soy milk extract. IOSR Journal of Environmental Science, Toxicology and Food Technology, 8(3), 87 98.
Banicod, R.Z., Ntege, W., Njiru, M.N., Abubakar, W.M., Kathenga, H.T., Javaid, A. & Khan, F. (2025). Production and transformation of biogenic amines in different food products by the metabolic activity of lactic acid bacteria. International Journal of Food Microbiology. Vol 428, 110996.
Banigo, E.B., Kiin-Kabari, D.B. & Owuno, F. (2015). Physicochemical and sensory evaluation of soy/carrot drinks flavoured with beetroot. African Journal of Food Science and Technology. 6(5): 136-140.
Basharat, S., Ijaz, A., Tufail, T., Ain, H.B., Abid, F., Sharif, M.K., Iftikhar, F., Nisar, T., Sana, N. & Sikander, S. (2020). Nutritional and physicochemical characterization of soymilk. International Journal of Biosciences. Vol 16, No. 5, pp 256 – 264. https://dxdoi.org/10.12692/ijb/16.5.256-264.
Bolarinwa, I. F., Aruna, T. E., Adejuyitan, J. A., Akintayo, O. A. & Lawal, O. K. (2018). Development and quality evaluation of soy-walnut milk drinks. International Food Research Journal. 25(5): 2033-2041.
Bolarinwa, I. F., Aruna, T. E., Ajetunmobi, R.I., Adejuyitan, J. A. & Alawode, O.W. (2021). Pawpaw enriched soymilk beverage. Bangladesh Journal of Scientific and Industrial Research, 56(2), 105 – 114. https://doi.org/10.3329/bjsir.v56i1.54317.
Chen, J., Li, F., Li, Z., McClements, D. J. & Xiao, H. (2017). Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability. Food Hydrocolloids. 69, 49–55. DOI: 10.1016/j.foodhyd.2017.01.024.
Chi, C.H. & Cho, S.J. (2016). Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae. LWT- Food Sci. Technol. 68;619 – 625.
Choudhary, B. R., Haldhar, S. M., Maheshwari, S. K., Bhargava, R. & Sharma, S. K. (2015). Phytochemicals and antioxidants in watermelon (Citrullus lanatus) genotypes under hot arid region. Indian Journal of Agricultural Sciences, 85(3), 414–421.
Delgado-Andrade, C., Olías, R., Haro, A., Marín-Manzano, M.C., Benavides, L., Clemente, A. & Seiquer, I. (2025). Analyses of antioxidant properties, mineral composition and fatty acid profiles of soy-based beverages before and after an in-vitro digestion process. Antioxidants, 14,411. https://doi.org/10.3390/antiox140404117.22.
Ebabhamiegbebho, P., Evive, S. & Izekor, C. (2020). Nutritional quality assessment of pinasoy: a pineapple and soybean blend drink. Adan. Journal of Agriculture, 1(1), 191 – 206. https://doi.org/10.36108/adanja/0202. 10.0112.
Emilija, N., Katarina, L.J., Davor, D., Rozita, V., Todar, V. & Irena, B. (2022). Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey- based fruit beverages. International Journal of Food Science and Technology. Vol 57, issue 8, pp. 5388 – 5398. https://doi.org/10.1111/ijfs.15870.
Garima, D., Shreya, S., Gaurav, S. & Anil, K. (2020). Soybean and its products: Nutritional and health benefits. Journal of Nutritional Science Health Diet 1(2): 22 – 29.
Getu, R., Tola, B.Y. & Neela, S. (2017). Optimization of soy milk, mango nectar and sucrose solution mixes for a better quality soy milk-based beverage. Acta Sci. Pol. Technol. Aliment., 16(4), 379–391. http://dx.doi.org/10.17306/J.AFS.2017.0506
Han, H., Jae, K.C., Joheun, P., Hae, C.I., Jae, H.H., Moon, H.H. & Yoon-Bok, L. (2021). Recent innovations in processing technologies for improvement of nutritional quality of soymilk. Journal of Food Science, 19:1, 287-303, DOI: 10.1080/19476337.2021.1893824.
Ibitoye, A.A. (2005). Manual for water analysis. Jones Press, Lagos, Nigeria.
Idowu-Adebayo, F., Fogliano, V. & Linnemann, A. (2022). Turmeric-fortified cow and soya milk: Golden milk as a street food to support consumer health. Foods, 11, 558.https://doi.org/10.3390/foods11040558.
Ihekoronye, A.I. & Ngoddy, P.O. (1985). Integrated Food Science and Technology for the Tropics, (2nd edition). London, UK: Macmillan Publishers Limited.
Ikegwu, T.M., Manulu, I.J., Anene, N.M., Ezeh-Nwandu, M.C. & Mba, C.J. (2024). Production and quality evaluation of soy-tigernut milk. Research Journal of Food Science and Nutrition, 9(5), 136 – 154. https://doi.org/10.31248/RJFSN2024.184.
Jebir, R.M. & Mustafa, Y.F. (2022). Watermelon Allsweet: A promising natural source of bioactive products. A Review. Journal of Medicinal and Chemical Sciences. http://www.jmchemsci.com/
Kaddumukasa, P.P., Imathiu, S., Mathara, J.M. & Nakavuma, J.L. (2017). Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices. Food Science and Nutrition. 19;5(6):1098 – 1105. Doi:10.1002/fsn3.500.
Kumar, V., Jain, S.K., Amitabh, A. & Chavan, S.M. (2021). Effect of ohmic heating on physicochemical, bioactive compounds, and shelf-life of watermelon flesh-rind drinks. Journal of Food Processing and Engineering, 45(7), e13818. https://doi.org/10.1111/jfpe.13818.
Kyriacou, M.C., Leskovar, D.I., Colla, G. & Rouphael, Y. (2018). Watermelon and melon fruit quality: the genotypic and agro-environmental factors implicated. Science of Horticulture, 30, 8–12.
Li, S., Tang, S., He, Q., Hu, J. & Zheng, J. (2019). Changes in proteolysis in fermented milk produced by Streptococcus thermophilus in co-culture with Lactobacillus plantarum or Bifidobacterium animalis subsp. Lactis during refrigerated storage. Molecules. 24(20):3699. Doi:10.3390/molecules24203699.
Liamngee, K., Terna, T.P., Bem, A.A., Orpin, J.B., Mzungu, I., Obaje, M. & Anum, T. (2013). Microbial analysis of soyabean milk sold in Makurdi metropolis. IOSR Journal of Environmental Science, Toxicology and Food Technology, 3(3), 97 – 104. https://doi.org/10.9790/2402-03397104
Malgorzata, Z., Dorota, Z., Iwona, S. & Mariola, K. (2023). Comprehensive studies on the stability of yohurt-type fermented soy beverages during refrigerated storage using dairy starter cultures. Frontiers in Microbiology. Doi:10.3389/fmicb.2023.1230025.
Makaepea, M. M., Daniso, B. & Afam, I. O. (2019). Watermelon as a potential fruit snack. International Journal of Food Properties. 22:1, 355-370, https://doi.org/10.1080/10942912.2019.1584212
Mata, F., Valenzuela, P.L., Gimenez, J., Tur, C., Ferreira, D., Dominguez, R., Sanchez-Oliver, A.J. & Martinez-Sanz, J.M. (2019). Carbohydrate availability and physical performance: Physiological overview and practical recommendations. Nutrients, 11(5), 1084. https://doi.org/10.3390/nu11051084.
Matabura, V.V. & Rweyemamu, L.M. (2022). Formulation of plant-based food and characterization of the nutritional composition: A case study on soy-moringa beverage. Journal of Food Science and Technology. 59(10):3794 – 3805. https://doi.org/10/1007/s13197-022-05397-1.
Mazumder, M.A. & Begum, A.A. (2016). Soymilk as source of nutrient for malnourished population of developing country: A review. International Journal of Advanced Scientific and Technical Research, 6(5): 192 – 203.
Modanwal, D. & Singh, N. (2024). A study on extracted soymilk and their proximate analysis. Sustainability, Agriculture, Food and Environmental Research, 12(2), 2. http://dx.doi.org/10.7770/safer-V13N1-art536.
Morais, D.R., Rotta, E.M., Sargi, S.C., Bonafe, E.G., Suzuki, R.M., Souza, N.E., Matsushita, M. & Visentainer, J.V. (2017). Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil. Braz Chem. Soc. 28:308
Moretto, L., Tonolo, F., Folda, A., Scalcon, V., Bindoli, A., Bellamio, M., Feller, E. & Rigobello, M.P. (2021). Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages. Food Production, Processing and Nutrition. 3:1.
Nanda, A.N., Mahapatra, A.P. & Mohapatra, B.B. (2021). Multiple comparison test by Turkey’s honesty significance difference (HSD): Does the confidence level control type 1 error? International of Statistics and Applied Mathematics, 6(1), 60 – 70.
Neglo, D., Tettey, C.O. & Essuman, E.K., (2021). Comparative antioxidant and antimicrobial activities of the peels, rind, pulp and seeds of watermelon (Citrullus lanatus) fruit. Sci. African. 1.
Nti, C.A., Plahar, W.A., & Annan, N.T. (2016). Development and quality characteristics of shelf-stable soy-agushie: A residual by-product of soymilk production. Food Science and Nutrition, 4(2), 315–321. https:// doi.org/10.1002/fsn3.292.
Okwunodulu, I., Chikezie, S., Linus-Chibuezeh, A. & Solomon (2021). Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia africana). Croatian Journal of Food Science and Technology, 13 (1) 78-89. DOI: 10.17508/CJFST.2021.13.1.10
Oladele, O.O. & Ofuru, J.O. (2020). Evaluation of microbial and nutritional values of commercially packaged soymilk sold in Akure, Nigeria. Journal of Nutritional Medicine and Diet Care, 6(1), 047. https://doi.org/10.23937/2572-3278/1510047.
Olias, R., Delgado-Andrade, C., Padial, M., Marin-Manzano, M.C. & Clemente, A. (2023). An updated review of soy-derived beverages: Nutrition, processing and bioavailability. Foods. 12(14), 2665
Onwuka, G.I. (2005). Food analysis and instrumentation theory and practice. Naphthali prints, Lagos.Nigeria
Peng, X., Wang, Y., Xing, J., Wang, R., Shi, X. & Guo, S. (2017). Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction. Food Hydrocoll. 63, 1 – 7.
Punoo, H.A., Rather, J.A. & Muzaffar, A. (2023). Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory `properties. Explor Foods Foodomics. 1:206–20. https://doi.org/ 10.37349/eff.2023.00016.
Redan, B.W., Zuklic, J., Hryshko, J., Boyer, M., Wan, J., Sandhu, A. & Jackson, L.S. (2023). Analysis of eight types of plant-based milk alternatives from the United States market for target minerals and trace elements. Journal of Food Composition and Analysis, 122, 105457. https://doi.org/10.1016/j.jfca.2023.105457.
Rui, X., Zhang, Q., Huang, J., Li, W., Chen, X., Jiang, M. & Dong, M. (2019). Does lactic fermentation influence soy yoghurt protein digestibility: a comparative study between soymilk and soy yoghurt at different pH. Journal of Food Science and Agriculture. Doi: 10.1002/jsfa.9256.
Shkembi, B. & Huppertz, T. (2021). Calcium absorption from food products: Food-matrix effects. Nutrients, 14(1), 180. https://doi.org/10.3390/nu14010180.
Smith, N.W., Dave, A., Hill, J.P. & McNabb, W.C. (2022). Nutritional assessment of plant-based beverages in comparison to bovine milk. Frontiers in Nutrition. Doi:10.3389/fnut.2022.957486.
Tao, A., Zhang, H., Duan, J., Xiao, Y., Liu, Y. & Li, J. (2022). Mechanism and application of fermentation to remove beany flavour from plant-based meat analogs: A review. Frontiers in Microbiology, 13, 1070773. https://doi.org/10.3389/fmicb.2022.107073.
Teshome, G., Fekadu, B. & Mitiku, E. (2015). Physical and chemical quality of raw cow’s milk. ISABB-Journal of Food and Agricultural Science. 5(2): 7-13.
Turco, V., Sgro, B., Albergamo, A., Nava, V., Rando, R., Potorti, A.G. & Di-Bella G. (2023). Assessment of the accuracy of nutrition label and chemical composition of plant-based milks available on the Italian market. Foods, 12, 3207. https://doi.org/10.3390/foods12173207.
USDA (2019). Food Data Central. Historical records. Fruit juices.
Vanga, S. K. & Raghavan, V. (2018). How well do plant based alternatives fare nutritionally compared to cow’s milk. Journal of Food Science and Technology, 55(1), 10–20. https://doi.org/10.1007/s13197-017-2915-y
Yang, X., Hong, J., Wang, L., Cai, C., Mo, H., Wang, J., Fang, X. & Liao, Z. (2024). Effect of lactic acid bacteria fermentation on plant-based products. Review. https://doi.org/10.3390/fermentation 10010048.
Yerlikaya, O., Akpinar, A. & Saygili, D. (2025). Impact of yeast types on quality characteristics and storage stability of industrial kefir. Food Science and Nutrition. 13(5): e70238. Doi:10.1002/fsn3.70238.
Zilic, S., Serpen, A., Akillioglu, G., Golmen, V. & Vancetovic (2012). Phenolic compounds, carotenoids, anthocyanins and antioxidant capacity of coloured maize (Zea mays L.) kernels. J. Agric. Food Chem., 60(5). Pp 1224 – 1231.
Article Sidebar
