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The Microbiological Quality Control Of Soymilk Beverage
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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.
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CHAPTER ONE - [ Total Page(s): 2 ]IMPORTANCE OF LEGUMES AS FOODGenerally
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 a ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 2 ]IMPORTANCE OF LEGUMES AS FOODGenerally
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 a ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
Page 1 of 1