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 sp and escherichia coli.
TABLE OF CONTENTS
Title page
Contents
Certification
Dedication
Acknowledgement
Abstract
Table of
content
CHAPTER ONE
1.0
INTRODUCTION
CHAPTER TWO
2.0 literature review
2.1 Processing of soybeans
2.2 Nutritional value of
2.3 Soymilk and the human health
2.4 Spoilage of foods
2.4.1 Microbial activities
2.4.2
Food pests
CHAPTER THREE
3.0 Material and method
3.1
Materials
3.2
Methodology
3.2.1 Microbiological examination
3.2.2 Gram staining
3.2.3
Biochemical test for identification
CHAPTER FOUR
4.0
Result
CHAPTER FIVE
5.0 Discussion
5.1 Conclusion
5.2 Recommendation
REFERENCES
APPENDIX
LIST OF TABLE
TABLE 1:
The colony
morphology, gram reaction and optimum growth temperature of the isolates.
TABLE 2
Biochemical
test of Bacterial isolates in the samples
LIST OF FIGURES
FIG 1
Sketch of
process flow diagram for extraction of soymilk
Fig 2:
Staphylococcus
specie as found on nutrient agar and macconkey agar
Fig 3:
Escherichia
coli as found on macconkey agar.
CHAPTER ONE
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- comple
vitamins and minerals (James et al 1992). They are also known to contain best
blance 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 equeous 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. Therfore 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)
IMPORTANCE 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 such as phosphorsphrous and iron (Bresani and Elias,
1974; stegel and fawceth, 1976) except for soybeans and groundnuts, which contains 18% and 48% oil respectively (Muller
and Tobin 1980) legume seeds their utilization is impaired by inherent
constraints such as the presence of several antinutrients and toxic components
despite their high nutrient content. Legume seeds are generally low in fats and
oils. Consequently legume seeds as protein
souces despite the fact that legume protein are cheaper. However, with adequate
processing legumes are safe and nutritious.
Today. In Nigeria, the house
holds use of various Nigerian Families and communities all over the country.
Food recipes have been developed for those based mainly 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 are used to prepare the main dish breakfast, foods for adults and
children weaning foods and convalescent diets.
JUSTIFICATION
Soymilk is
rich beverage and food products rich in protein, substitute for cow milk and
other source of protein, cheaper than other source of protein and a food
beverage for student to take all day long without feeling the cost. Therefore
there is need to ensure that the milk is hygiene prepare, free from pathogen
and other spoilage organism with longer shelf ;life to
protein, cheaper than other sources of protein and a food beverage for
student to take all day long without feeling the cost. Therefore there is
need to
ensure that the milk is hygiene- prepare, free from pathogen and other
spoilage organism with longer shelf life
to protect the student from diseases arising from food poisoning
AIM
AND OBJECTIVE
The
objective of this research work is to
carryout microbiological quality control
of the soymilk beverage sold in I.M.T campus 3 Enugu. This is to ensure that the soymilk
sold is from pathogenic and spoilage organizes and also to ensure that the food compties with the food
keeping quality.
HYPOTHESIS
HO Soymilk is associated with spoilage microorganism
H1 Soymilk is not associated with spoilage
Microorganisms.
STATEMENT OF PROBLEM
Soymilk as
a food of high nutritional value is
highly associated with microorganism as a result of this hygienically prepared and declared fit for
consumption so as to protect the student from disease that arises due to food
poisoning.
LIMITATION
This study
will be limited to I.M.T campus 3 Enugu
and soymilk as the main beverage consumed on campus III. This is due to the prevailing economic situation
in the country and the relatively depreciating value of the naira has extremely
affected the supply of materials and transportation difficulty encountered in
the course of the study.
METHODOLOGY
30 soymilk
samples will be collected from the
various hawkers within I.M.T campus 3 Enugu.
Serial dilution of the sample will be carried. Samples will be cultured using
streaking method with nutrient agar and macconkey agar.
Gram staining will be carried out and microscopic
examination will also be carried out to identify the pathogenic organism.
Finally, biochemical test will be done to confirm the presence of the
organisms.
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