THE MICROBIOLOGICAL QUALITY CONTROL OF SOYMILK BEVERAGE

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Product Code: 00001467

No of Pages: 44

No of Chapters: 5

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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.

 

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