ABSTRACT
The soybean powder consumed within Umuahia metropolis was assessed for microbial quality. Out of fifteen (15) samples that were collected from Ubani market in Umuahia, five (5) different bacteria genera were isolated which include Staphylococcus aureus, Klebsiella spp, Bacillus spp, Pseudomonas aeruginosa and E. coli spp. The fungi isolated were Aspergillus spp, Fusarium spp, and Sacchromyces cerevsiae. The highest viable counts recorded for bacterial was 4.3 x 104 Cfu/g, while the highest fungal count recorded was 3.1 x 103 Cfu/g. Pseudomonas aeruginosa had the highest percentage occurrence of 35.10% while the least was recorded for Bacillus spp (8.10%). Aspergillus spp had the percentage occurrence of 37.90% while Fusarium spp had the lowest percentage occurrence of 27.60%. The percentage sensitivity and resistance of the isolates to different antibiotics showed that all the isolates were 100% sensitive to Ciprofloxacin and 80% sensitive to Augmentin, Tetracycline and Erythromycin each. The resistant of 60% was recorded for Cotrimazole and Gentamycin each.
TABLE OF CONTENTS
Title
Page i
Certification
ii
Dedication
iii
Acknowledgement
iv
Table
of Contents v
Table
of Tables vii
Abstract
viii
CHAPTER
ONE
1.0 INTRODUCTION 1
1.1 AIMS
AND OBJECTIVES 3
1.2 OBJECTIVES 3
CHAPTER TWO
2.0 LITERATURE REVIEW 4
2.1 MICROORGANISMS IN SOYBEAN 12
2.2 NUTRITIONAL VALUE OF SOYABEAN 13
2.3 HEALTH BENEFITS FROM SOYABEANS
CONSUMPTION. 13
2.4 USES OF SOYBEAN 14
CHAPTER THREE
3.0 MATERIALS AND
METHODS 16
3.1 SAMPLE COLLECTION 16
3.2 MEDIA PREPARATION 16
3.3 STERILIZATION 16
3.4 MICROBIAL ISOLATION 17
3.5 CHARACTERIZATION
AND IDENTIFICATION OF ISOLATES 17
3.5.1 GRAM
STAINING 17
3.6 BIOCHEMICAL
CULTURAL CHARACTERISTICS 18
3.6.1 Sugar Fermentation Test: 18
3.6.2 Catalase
Test 18
3.6.3 Coagulase
Test 19
3.6.4 Citrate
Test 19
3.6.5 Motiliy
Test 19
3.6.6 Indole
Test 19
3.6.7 Urease Test 20
3.6.8 Oxidase Test 20
3.9 CHARACTERIZATION
AND IDENTIFICATION
OF THE FUNGAL ISOLATES 20
3.9.1 Lactophenol
Cotton Blue Staining 20
3.9.2 Slide
Culture Test 21
3.9.3 Antimicrobial
Susceptibility Of The Isolated Bacteria 21
CHAPTER
FOUR
4.0 RESULTS
22
CHAPTER FIVE
5.0 DISCUSSION, CONCLUSION AND RECOMMENDATION
33
5.1 DISCUSSION 33
5.2 CONCLUSION
35
5.3 RECOMMENDATION
35
REFERENCES
TABLE OF TABLES
Table Title Page
1 Total
viable bacterial count 24
2 Total
coliform count 25
3 Total
fungal count 26
4 Cultural characteristics of
bacterial isolate 27
5 Morphological
Identification and Characterization of Fungal Isolates 28
6 Biochemical
Identification and Characterization of Bacterial Isolates 29
7 Percentage occurrence of bacteria isolates 30
8 Percentage
occurrence of fungal isolates 31
9 Shows Antibiotics
Susceptibility of bacteria isolated from Soy bean
flour 32
CHAPTER ONE
1.0
INTRODUCTION
Soybean
(Glycine max), also called soja bean or soya bean, annual legume of the pea
family (Fabaceae ) and its edible seed (Akinyemi
et al., 2011) . The soybean is economically the
most important bean in the world, providing vegetable protein for millions of
people and ingredients for hundreds of chemical products (Adelekan
et al., 2013).
The origins of the
soybean plant are obscure, but many botanists believe it was first domesticated
in central China as early as 7000 BCE . An ancient crop, the soybean has been
used in China, Japan, and Korea for thousands of years as a food and a
component of medicines. Soybeans were introduced into the United States in 1804
and became particularly important in the South and Midwest in the mid-20th
century. Brazil and Argentina are also major producers (Ellis
et al., 2007).
The soybean is an
erect branching plant and can reach more than 2 metres (6.5 feet) in height.
The self-fertilizing flowers are white or a shade of purple. Seeds can be
yellow, green, brown, black, or bicoloured, though most commercial varieties
have brown or tan seeds, with one to four seeds per pod. In the United States
the majority of soybean crops are genetically modified for resistance to the
herbicide glyphosate (Akhigbemidu et al., 2015)..
The soybean may be
cultivated in most types of soil, but it thrives in warm, fertile,
well-drained, sandy loam. The crop is planted after all danger of frost is
past. Soybeans are usually harvested mechanically, after the leaves have fallen
off the plant and the moisture content of the seed has dropped to 13 percent,
permitting safe storage. Like other legumes, the plant adds nitrogen to the soil by means of
nitrogen-fixing bacteria and historically has been an important soil-enriching
crop, though this practice is not common in most industrial agriculture systems
The soybean is one of the richest and cheapest sources of protein and is a
staple in the diets of people and animals in numerous parts of the world (Akissoe
et al., 2001).
The seed
contains 17 percent oil and 63 percent meal, 50 percent of which is protein.
Because soybeans contain no starch, they are a good source of protein for
diabetics. In East Asia the bean is extensively consumed in the forms of soy
milk, a whitish liquid suspension, and tofu, a curd somewhat resembling cottage
cheese. Soybeans are also sprouted for use as a salad ingredient or as a
vegetable and may be eaten roasted as a snack food. Young soybeans, known as
edamame, are commonly steamed or boiled and eaten directly from the pod. Soy
sauce, a salty brown liquid, is produced from crushed soybeans and wheat that
undergo yeast fermentation in salt water for six months to a year or more; it
is a ubiquitous ingredient in Asian cooking. Other fermented soy foods include
tempeh, miso, and fermented bean paste. Modern research has led to a remarkable
variety of uses for the soybean (Agboke et al., 2011).
Its oil can
be processed into margarine, shortening, and vegetarian cheeses. Industrially,
the oil is used as an ingredient in paints, adhesives, fertilizers, sizing for
cloth, linoleum backing, and fire-extinguisher fluids, among other products.
Soybean meal serves as a high-protein meat substitute in many food products,
including baby foods and vegetarian foods, and can be imparted with a meat-like
texture for increasing the cooked yield of ground meats (Agwa
et al., 2012 ).
1.1 AIMS AND OBJECTIVES
The aim of this work is to evaluate the
quality and microbial safety of soybean powder sold in major markets of
Umuahia, Abia State Nigeria.
1.2
OBJECTIVES
1.
To isolate,
microorganisms from soya beans powder sold in Umuahia metropolis.
2.
To
characterize and identify the isolated microorganisms from soya beans samples.
3. To
determine the microbial load in the soya beans powder samples.
4. To
test for antibiotic susceptibility of the organisms isolated from the soya beans
powder.
Buyers has the right to create
dispute within seven (7) days of purchase for 100% refund request when
you experience issue with the file received.
Dispute can only be created when
you receive a corrupt file, a wrong file or irregularities in the table of
contents and content of the file you received.
ProjectShelve.com shall either
provide the appropriate file within 48hrs or
send refund excluding your bank transaction charges. Term and
Conditions are applied.
Buyers are expected to confirm
that the material you are paying for is available on our website
ProjectShelve.com and you have selected the right material, you have also gone
through the preliminary pages and it interests you before payment. DO NOT MAKE
BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.
In case of payment for a
material not available on ProjectShelve.com, the management of
ProjectShelve.com has the right to keep your money until you send a topic that
is available on our website within 48 hours.
You cannot change topic after
receiving material of the topic you ordered and paid for.
Login To Comment