Soybeans (250 g) were soaked in 1 L of water for 16 h at 25 C.
Subsequently, 190 g of the soaked beans were mixed with 500 mL
of water and ground in a commercial blender unit (Waring, NewHartford,
USA) for 3 min, filtered on Whatman #4 membranes and
boiled for 5 min. This final soy beverage (SB) contained 4.5% protein
and 2.3% fat.