Develops Fermented Soy Milk

Faculty of Agricultural Technology , Gadjah Mada University to develop formulations of fermented soy milk as a food ingredient supporting the infant nutrition .
" We developed an alternative nutritional support products such as an effort to address and prevent malnutrition in infants , " said researcher Faculty of Agricultural Technology ( FTP ) , Gadjah Mada University ( UGM ) in Yogyakarta Indyah Sulistya Utamy , Thursday ( 10/4 ) .
According to him , the idea came from the results of previous studies using the direct non fermented soy . From these studies were then developed to make the formulation of soy milk that has been fermented .
" Soybeans have several advantages over whole milk as a staple of making baby food . Composition of amino acids in soy milk equivalent , " he said .
In addition , he said , that has been fermented soy milk oligosaccharides that can reduce the protein content easier to digest . Soy milk that has been fermented flouring process is then performed in order to set the milk in powder form .

" The results were then mixed flouring rice that has been fermented . Carbohydrates obtained from rice that has been fermented , whereas soy protein , " he said .
Although not yet launched , the products will be packaged in the form of raw milk drink with fermented soybeans mixed with fermented rice . " The product will also be added with the addition of minerals and vitamins in accordance with the standard of food for toddlers . We are not sure when the product is marketed commercially , " he said .
He said the rate of malnutrition in children under five in Indonesia is still high enough to invite concern among some researchers in universities .
" Data from the Ministry of Health in 2012 that around 900 thousand children under five are malnourished in Indonesia . Additionally , the manufacture of baby food staples that still relies on imported milk is also a problem in itself , " he said .