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The Microbiological Quality Control Of Soymilk Beverage
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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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ABSRACT - [ Total Page(s): 1 ]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 examinatio ... Continue reading---
