The Microbiological Quality Control Of Soymilk Beverage

The Microbiological Quality Control Of Soymilk Beverage

ABSTRACT

The study is aimed at assessing the microbiological quality control of soymilk libation vended inI.M.T lot 3 Enugu. The soymilk samples were collected aimlessly from all the soymilk peddlers in lot 3I.M.T Enugu. 30 soymilk samples were collected and used for the study. All the sample were lately prepared, periodical dilution of the soymilk samples was carried out. The sample were dressed using the streaking system on nutrient and Macconkey agar media Gram staining and bitsy examination was carried out to identify the organism. Biochemical test were eventually carried out to confirm the intertwined organism. The bacteria intertwined in this study were staphylococcus sp and escherichia coli.

Chapter One

Preface

The three introductory requirements of man are food sanctum and apparel but food has been proved to be the most important. Food has been defined as that which can be eaten to nourish the body. Since the profitable situation is getting worse day by day, it becomes imperative that an indispensable soymilk be handed to ameliorate nutrition status.

Soybeans( Glycine maximum) is a member of the family legminosae, sub family papilnonaceae( Howell and Caldwell, 1972) EzedinmaF.O.C 1964) it’s an periodic summer legume be4ing that it’s set up in the hairy capsules of an standing bushy legume native to Asta and have been reported to have began from eastern and where used as food as long as before the actuality of written record. It’s largely proteinous in that it contains a large proportion of assailable protein, have carbohydrate having no bounce at all. The protein of soybeans are glycinun, phaseolin, and legumlin are inversely good source of B- comple vitamins and minerals( James et al 1992). They’re also known to contain stylish blance of essential ammoniac’s and that’s why it’s generally appertained to as the phenomenon legume or the poor mans flesh ”.

Soybean Product

Firstly confined to the temperate zone is no spreading fleetly into tropic particularly in Brazil and other corridor of south American in India and in the far East Inspite of being one of the foremost filed crops, soybeans was introduced into Nigeria shows that Benue state and Kogi state is the most important soybeans producing are in the country. In Nigeria, nearly all of the soybeans product estimated at 30,000 tons is for mortal consumption and in response to adding demand for. Soybeans as a source of protein and vegetable oil painting, National programmes in Nigeria have expanded their exploration on the crop since 1981)( III A Annual report 1983).

Soymilk, which is traditionally an equeous excerpt of whole soybeans has been of considerable interest to nutritionists as a possible cover for cow or mortal milk due to its advantage over numerous other protein source in that no allergenic parcels have been associated with it so far. Therfore it’s recommended for babies who are antipathetic to cows milk( food and food product Encyclopedia 1971)

Soymilk has been made in demitasse for generation and its consumption is fast gaining ground in Nigeria( Ahmed 1984; bashiell et al, 1990) soymilk has been recommended by croakers for times to cases who are antipathetic to cows milk and now it’s being recommended to those who have suffered from or are prone to degenerative heart conditions and who need a milk with unsaturated fat as a relief for dairy milk.( Ahened 1984)

Significance Of Legumes As Food

Generally legumes contain 17- 25 protein except soybeans which contains about 40 protein and 40- 70 carbohydrate. Legume seeds are also good sources of minerals similar as phosphorsphrous and iron( Bresani and Elias, 1974; stegel and fawceth, 1976) except for soybeans and groundnuts, which contains 18 and 48 oil painting independently( Muller and Tobin 1980) legume seeds their application is bloodied by essential constraints similar as the presence of several antinutrients and poisonous factors despite their high nutrient content. Legume seeds are generally low in fats and canvases . Accordingly legume seeds as protein souces despite the fact that legume protein are cheaper. still, with acceptable processing legumes are safe and nutritional.

moment. In Nigeria, the house holds use of colorful Nigerian Families and communities each over the country. Food fashions have been developed for those grounded substantially on soybean and those in which soybean I incorporated so as to increase the nutrient content especially protein. Soybean are incorporated into cereals tubers, and roots and other legumes. They’re used to prepare the main dish breakfast, foods for grown-ups and children weaning foods and convalescent diets.

Defense

Soymilk is rich libation and food products rich in protein, cover for cow milk and other source of protein, cheaper than other source of protein and a food libation for pupil to take all day long without feeling the cost. thus there’s need to insure that the milk is hygiene prepare, free from pathogen and other corruption organism with longer shelf; life to protein, cheaper than other sources of protein and a food libation for pupil to take all day long without feeling the cost. thus there’s need to insure that the milk is hygiene- prepare, free from pathogen and other corruption organism with longer shelf life to cover the pupil from conditions arising from food poisoning

Aim And Objective

The ideal of this exploration work is to accomplish microbiological quality control of the soymilk libation vended inI.M.T lot 3 Enugu. This is to insure that the soymilk vended is from pathogenic and corruption organizes and also to insure that the food compties with the food keeping quality.

thesis

HO Soymilk is associated with corruption microorganism

H1 Soymilk isn’t associated with corruption Microorganisms.

Statement Of Problem

Soymilk as a food of high nutritive value is largely associated with microorganism as a result of this hygienically set and declared fit for consumption so as to cover the pupil from complaint that arises due to food poisoning.

Limitation

This study will be limited toI.M.T lot 3 Enugu and soymilk as the main libation consumed on lot III. This is due to the prevailing profitable situation in the country and the fairly depreciating value of the naira has extremely affected the force of accoutrements and transportation difficulty encountered in the course of the study.

Methodology

30 soymilk samples will be collected from the colorful peddlers withinI.M.T lot 3 Enugu. periodical dilution of the sample will be carried. Samples will be dressed using streaking system with nutrient agar and macconkey agar.

Gram staining will be carried out and bitsy examination will also be carried out to identify the pathogenic organism. Eventually, biochemical test will be done to confirm the presence of the organisms.