Key Features:

- No of Pages: 42

- No of Chapters: 5

Buy Now

Introduction:

Abstract

The study is aimed at evaluating the microbiological quality control of soymilk beverage sold in I.M.T campus 3 Enugu. The soymilk samples were collected randomly from all the soymilk hawkers in campus 3 I.M.T Enugu. 30 soymilk samples were collected and used for the study. All the sample were freshly prepared, serial dilution of the soymilk samples was carried out. The sample were cultured using the streaking method on nutrient and Macconkey agar media Gram staining and microscopic examination was carried out to identify the organism. Biochemical test were finally carried out to confirm the implicated organism. The bacteria implicated in this study were staphylococcus and Escherichia coli.

Table of Content

The table of content of this research is only available in the paid version.

Introduction

INTRODUCTION



The three basic needs of man are food shelter and clothing 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 economic situation is getting worse day by day, it becomes imperative that an alternative soymilk be provided to improve nutrition status.



Soybeans (Glycine max) is a member of the family legminosae, sub family papilnonaceae (Howell and Caldwell, 1972) Ezedinma F.O.C 1964) it is an annual summer legume be4ing that it is found in the hairy pods of an erect bushy legume native to Asta and have been reported to have originated from eastern and where used as food as long as before the existence of written record. It is highly proteinous in that it contains a large proportion of assailable protein, have carbohydrate having no starch at all. The protein of soybeans are glycinun, phaseolin, and legumlin are equally good source of B- complex vitamins and minerals (James et al 1992). They are also known to contain best balance of essential ammoniac’s and that is why it is usually referred to as the miracle legume or the poor mans meats”.



SOYBEAN PRODUCTION



Originally confined to the temperate zone is no spreading rapidly into tropic particularly in Brazil and other parts of south American in India and in the far East Inspite of being one of the earliest 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 production estimated at 30,000 tons is for human consumption and in response to increasing demand for. Soybeans as a source of protein and vegetable oil, National programmes in Nigeria have expanded their research on the crop since 1981) ( III A Annual report 1983).



Soymilk, which is traditionally an aqueous extract of whole soybeans has been of considerable interest to nutritionists as a possible substitute for cow or human milk due to its advantage over many other protein source in that no allergenic properties have been associated with it so far. Therefore it is recommended for infants who are allergic to cows milk (food and food production Encyclopedia 1971)



Soymilk has been made in china for generation and its consumption is fast gaining ground in Nigeria (Ahmed 1984; bashiell et al, 1990) soymilk has been recommended by physicians for years to patients who are allergic to cows milk and now it is being recommended to those who have suffered from or are prone to degenerative heart diseases and who need a milk with unsaturated fat as a replacement for dairy milk. (Ahened 1984)