Homemade black soybean milk: Nutritional evaluation and study.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Homemade black soybean milk: Nutritional evaluation and study.”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Milk:
Milk, referred to in the context of this study, is derived from black soybeans and serves as a plant-based alternative to animal milk. Black soybean milk is highlighted for its nutritional value, being a source of protein, minerals, and low fat, making it suitable for various dietary needs, such as lactose intolerance and bodybuilding.

2) Water:
Water plays a crucial role in the preparation of black soybean milk. It is used for soaking the soybeans to facilitate dehulling, grinding, and extracting the milk. Additionally, water content in the final product affects the physical properties and nutritional density of the milk, particularly its moisture levels.

3) Table:
Tables are utilized in scientific studies to present data clearly. In this research, tables summarize the physical and biochemical composition of black soybean milk, including pH levels, moisture content, and nutrient concentrations. This structured format aids in comparative analysis and enhances the readability of research findings.

4) Activity:
The term 'activity' refers to biological or biochemical properties attributed to the compounds found in black soybeans, such as antioxidant and anti-inflammatory activities. This research mentions various bioactive compounds that contribute to health benefits, supporting claims of black soybean's potential in improving blood fluidity and overall health.

5) Blood:
Blood is significant in the context of black soybeans due to the claimed benefits of the black soybean milk in improving blood health, specifically detoxifying and anti-inflammatory properties. The nutritional content, including high calcium levels, suggests a role in supporting bone and circulatory health.

6) Study (Studying):
The study aims to evaluate the physical and biochemical composition of homemade black soybean milk. Its relevance lies in shedding light on the nutritional benefits of black soybean milk, offering insights into its potential as a dietary supplement and alternative to traditional milk sources.

7) Food:
Food is a central theme of the study, with black soybeans representing a nutrient-dense food source. The research emphasizes black soybean milk as an alternative nutritional option, particularly for individuals seeking plant-based diets, highlighting its potential health benefits and contributions to dietary patterns.

8) Buffalo (Buffaloes):
Buffalo milk is mentioned as a counterpart to black soybean milk, which is presented as a healthier alternative. The comparison emphasizes differences in nutritional profiles, particularly in fat and protein content, indicating that black soybean milk can cater to dietary preferences for lower fat options.

9) Mineral:
Minerals are nutrients vital for various bodily functions, with the study emphasizing significant mineral content in black soybean milk, including calcium, potassium, and sodium. The presence of these minerals contributes to the nutritional richness of the milk, underscoring its value for health-conscious consumers.

10) Rajasthan:
Rajasthan, where the study's authors are based, is relevant as it reflects the geographical context in which black soybeans are cultivated and utilized. The study potentially offers localized insights into the consumption patterns, agriculture, and health implications of black soybean milk in the region.

11) Animal:
Animal refers to the sources of conventional milk, such as cows and buffalos, which the study positions in contrast to plant-based alternatives. The emphasis on black soybean milk highlights a growing interest in animal-free nutrition and its role in the diets of various demographics.

12) Patel:
Patel is a surname of one of the study's authors, Kirtikumari D. Patel, signifying the contribution of individuals in research. Recognizing authors adds credibility and attribution to the research, helping to connect the findings to the expertise and background of the researchers involved.

13) Cow milk (Cow's milk):
Cow's milk is a primary comparison point for black soybean milk in the study. The differences in nutritional content, particularly lower fat levels and higher protein in black soy milk, affirm its potential as a healthier alternative, catering to those with dietary restrictions or preferences.

14) Phytochemical:
Phytochemicals are bioactive compounds found in plants, including those in black soybeans, which exhibit various health benefits. The study discusses the relevance of these compounds, linking them to antioxidant and anti-inflammatory properties, indicating their role in promoting overall health and mitigating disease risks.

15) Discussion:
Discussion refers to the section within research where the authors analyze and interpret their findings. It is crucial as it provides context and meaning to the results, exploring implications and potential applications of black soybean milk, particularly regarding its nutritional advantages and health benefits.

16) Knowledge:
Knowledge pertains to the understanding and insights gained about black soybean milk through the study. It indicates the authors' aim to enhance awareness of the nutritional benefits and properties of this food source, contributing to broader dietary knowledge among consumers and food scientists.

17) Container:
Container refers to the vessels used in the preparation and storage of black soybean milk. Proper container choices affect factors like hygiene and preservation, ensuring that the nutritional qualities of the milk are maintained while providing a safe means for consumption.

18) Suffering:
Suffering is used in reference to individuals who experience low blood pressure and may benefit from consuming black soybean milk. The study highlights the nutritional advantages of this beverage, advocating for its incorporation into diets as a supportive measure for managing health conditions.

19) Medicine:
Medicine denotes the health-focused properties of black soybean milk, linking traditional dietary practices with modern nutritional science. The study positions black soybean milk as not only a food source but also as a potential ally in health, contributing to wellness and disease management strategies.

20) Heating:
Heating is a critical step in the preparation of black soybean milk, ensuring the elimination of harmful bacteria and improving its shelf life. This process also affects the bioavailability of certain nutrients, impacting the overall nutritional profile and safety of the final product.

21) Species:
Species in this context refers to the biological classification of black soybeans, identifying them as a legume with unique nutritional properties. Understanding the species helps in recognizing their role in agriculture, nutrition, and their potential benefits to human health.

22) Maurya:
Maurya is the surname of another contributor to the study, providing authorship attribution. Recognizing individual contributions enhances the credibility of the research and connects it to the wider academic and scientific community focused on nutritional studies.

23) Pandya (Pamdya, Pandyan):
Pandya is the surname of a co-author in the research, Dr. Ajit V. Pandya. This mention underscores the collaborative nature of the research, attributing findings to a team of experts, which may influence the perception and acceptance of the study within academic circles.

24) India:
India is the geographical context for the research, where black soybean milk may become increasingly relevant due to cultural dietary preferences and health trends. The study contributes to national discussions on nutrition and alternative food sources, particularly in vegetarian populations.

25) Cina:
China is relevant as it represents a cultural and historical background for the consumption of black soybeans. The study references traditional uses of black soybean milk in Chinese diets and their associated health benefits, providing a comparative perspective within the investigation.

26) Rice (Rce):
Rice is mentioned in connection to traditional Korean cuisine, where black soybeans are often incorporated into meals. This highlights the broader cultural significance of black soybeans and their versatile use in nutrition, with rice serving as a common dietary staple.

27) Hair:
Hair is included in the discussion of beneficial effects attributed to black soybeans, with claims of promoting hair growth. This reflects the growing interest in natural sources of nutrients for beauty and health, indicating the multifaceted benefits of black soy products.

28) Hull:
Hull refers to the outer skin of the soybean that is removed during the preparation of black soybean milk. This step is crucial as it affects the texture and flavor of the milk, impacting its overall acceptance and potential uses in various culinary applications.

29) Rich (Rch):
Rich describes the nutritional composition of black soybean milk, particularly its high levels of protein and essential minerals. This term underscores the product's potential as a beneficial addition to diets, appealing to health-conscious consumers seeking nutrient-dense alternatives.