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The Microbiological Quality Control Of Soymilk Beverage
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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 meatsâ€.
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)
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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---
