IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 14, Issue 5Ser. III (May 2020), PP 22-27 www.iosrjournals.org DOI: 10.9790/2402-1405032227 www.iosrjournals.org 22 | Page Microbiological, physico-chemical and sensorial characterizations of milk produced from three varieties of soybeans in Benin René G. DEGNON 1 *, Christian T. R. KONFO 1, 2 , ABOUDOU Kowiou 1 and Farid BABA-MOUSSA 3 1 Laboratory of Study and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Benin. 2 Food and Bioresources and Human Nutrition Science and Technology Laboratory, Schools of Science and Techniques for Preservation and Processing of Agricultural Products, National University of Agriculture, Ayita (Sakété), Benin 3 Laboratory of Microbiology and Food Technology, Faculty of Science and Technology, University of Abomey-Calavi, ISBA-Cotonou, Benin. Abstract: Background: The economic situation in developing countries has made the supply of milk powder very difficult and unprofitable.Consequently, populations are increasingly resorting to substitute products including soy milk. The objective of this study is to highlight the microbiological, physico-chemical and organoleptic quality of soy milk produced from three varieties of soy acclimated in Benin. Materials and Methods: Soy milk was extracted from each variety after soaking and de-husking then heated to boiling before being filtered. Microbiological, physicochemical, nutritional and organoleptic analyzes were 0carried out by standard methods Results: The results showed that the samples were had satisfactory microbiological quality. The different milks had dry matter contents of 16.30, 17.81 and 16.07% respectively for the samples obtained from the varieties Jupiter, TGX 1987- 62F and TGX 1951-3F. The pH of the milk samples varied from 9.16 to 9.54 and Protein content from 2.32% to 3.34%). Regarding their total ash content, this study shows that it varies from 0.10 to 0.18%. The calcium, magnesium and potassium content were higher (96.80 (mg / kg), 153.14 (mg / kg) and 774.99 (mg / kg)) respectively) for the variety TGX 1951-3F whereas the TGX 1987- 62F variety samples had the lowest calcium and magnesium contents (52.91 and 111.11 mg / kg) respectively. Finally, the lowest potassium content (353.16 mg / kg) was obtained for the variety Jupiter. Organoleptic analyzes revealed that 60 to 73.33% of tasters estimated that the milks have a dirty-white color. None of the three milk samples had presented any deposit, according to 73.33 to 80% of the tasters. The three milks had very sweet tastes. Conclusion:The profiles obtained being relatively similar for the parameters evaluated, these different varieties can be used without distinction even if choices can be made depending on the nutrient sought. Key Word:Soy milk, processing, storage, quality. --------------------------------------------------------------------------------------------------------------------------------------- Date of Submission: 13-05-2020 Date of Acceptance: 25-05-2020 --------------------------------------------------------------------------------------------------------------------------------------- I. Introduction Oilseeds are plants cultivated for the richness of their seeds or fruits in lipids. Their culture therefore aims to produce oils and fats for food and also industrial use. Beyond their richness in lipids, oilseeds are also rich in proteins, which means that they are increasingly referred to as oilseeds 1 . The immense need for protein on a global level, the high cost of nitrogen fertilizers, or even their insufficiency in certain cases, pushed research to study the cultivation of protein legumes capable of using atmospheric nitrogen through a symbiotic association 2 . Among these plants, there is soybean, which is the main oil-produced and traded oil in the world 3 . Soyabean (Glycine max) is an excellent source ofprotein (35-40%), hence the seed is the richest in food value of all plant foods consumed in the world (Kure etal., 1998). It is used in the fresh, fermented or dried form. It is also rich in calcium, iron, phosphorus and vitamins. Itis the only source that contains the entire essential aminoAcids 4 .Soy processing products (flour for protein-rich porridge, cheese, mustard, cookies,milk…) are therefore very rich foods, due to the large amount of protein, carbohydrates, fats, vitamins A and B, phosphorus, potassium, calcium, magnesium, zinc and iron which it contains and can even completely replace meat 5 .In a global context characterized by a food crisis resulting in a significant rise in the prices of basic necessities, the supply of milk powder has become very difficult. Faced with all these difficulties, it is necessary to explore other horizons to reach an acceptable solution.Under these conditions, the populations resort to other types of milk such as soy milk for their diet 6 . It therefore becomes interesting to assess the quality of the milk obtained