_____________________________________________________________________________________________________ *Corresponding author: Email: israelokpunyiacham@gmail.com; Asian Food Science Journal 12(3): 1-7, 2019; Article no.AFSJ.51066 ISSN: 2581-7752 Quality Characteristics of Soy Milk-Fluted Pumpkin Leaf Based Product M. E. Korshima 1 , A. I. Sengev 1 , I. O. Acham 2* and S. A. Ahemen 2,3 1 Department of Food Science and Technology, University of Agriculture, P.M.B. 2373, Makurdi, Benue State, Nigeria. 2 Centre for Food Technology and Research, Benue State University, P.M.B. 102119, Makurdi, Benue State, Nigeria. 3 Department of Agricultural Engineering, Akperan Orshi College of Agriculture, P.M.B. 181, Yandev-Gboko, Benue State, Nigeria. Authors’ contributions This work was carried out in collaboration among all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AFSJ/2019/v12i330087 Editor(s): (1) Dr. Isaac W. Ofosu, Senior Lecturer, Biochemistry and Biotechnology Department, Faculty of Biosciences, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. (2) Dr. Amjad Iqbal, Associate Professor, Department of Agriculture, Abdul Wali Khan University Mardan, Pakistan. Reviewers: (1) Elisa Julianti, Universitas Sumatera Utara, Indonesia. (2) Marcela Moreira Terhaag Colegiado de Química, Instituto Federal do Paraná campus Umuarama, Brazil. Complete Peer review History: https://sdiarticle4.com/review-history/51066 Received 31 July 2019 Accepted 06 October 2019 Published 17 October 2019 ABSTRACT The objective of this study was to evaluate the effect of the addition of fluted pumpkin leaves extract on the physicochemical properties, microbiological quality and organoleptic attributes of the soy milk using standard methods. Five blend ratios and codes of 100:0 (Sample A), 95:5 (Sample B), 90:10 (Sample C), 85:15 (Sample D) and 80:20 (Sample E) were developed for soy milk and fluted pumpkin leaves extract respectively. Results from this study revealed that increase in fluted pumpkin leaves extract supplementation in the soy milk increased the moisture (80.06 to 82.68%), fiber (0.58 to 0.76%), ash (0.71 to 0.96%), pH (5.99 to 6.50), while decreasing the protein (3.57 to 2.80%), fat (2.78 to 2.30%), carbohydrate (12.30 to 10.38%), titratable acidity (0.17 to 0.13%), total solids (19.27 to 18.60%), total bacteria (3.30×10 5 to 1.45×10 5 cfu/mL) and fungi (2.40×10 4 to 6.0×10 2 cfu/mL) loads. The fluted pumpkin leaves extract also appeared to have a bactericidal effect on the product as bacterial load decreased with increase in the concentration of the extract. The sensory evaluation revealed that Sample C containing 90% soy milk and 10% fluted pumpkin Original Research Article