Acceptability and keeping quality of two soymilk samples produced by hot water grinding and by presoaking in NaHCO3 was determined in Morogoro town. In terms of flavour and taste the two samples were significantly different from cow's milk (p < 0.05) but when vanilla was added (0.5 ml/l) the two samples were not significantly different from cow's milk. As estimated by using pH, titratable acidity and standard Plate Count, the milk samples could be kept at room temperature (25 +/- 2 degrees C) for up to 12 hours. The destroy 99% of the trypsin inhibitors in the soymilk samples, 45 minutes at 98 degrees C were needed for the alkaline presoaked milk while 75 minutes were needed for the plain water presoaked soymilk.