M. Tech. Food Technology. / Aims to develop a standardised procedure for the production of soymilk that could be used to evaluate the food technological potential of the 30 different locally grown soybean cultivars. Such a procedure should have standardised soaking and cooking times and temperatures that could ensure the inactivation of lipoxygenase enzymes and other anti-nutritional factors that negatively affect the flavour or nutritional quality of the soymilk. A filtration technique would be needed to quantitatively and reproducibly separate the soymilk and okara fractions. The soymilk produced should have sensory properties that conform to the requirements of a soymilk that is acceptable to the consumer.