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The Physical And Microbiological Investigation Of Some Local Beverage Drinks
[A CASE STUDY OF ILORIN METROPOLIS, KWARA STATE] -
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Soy milk is found in many vegan and vegetarian food products and can be used as a replacement for cow's milk in many recipes. "Sweet" and "salty" Soy milk are both traditional Chinese breakfast foods, served either hot or cold, usually accompanied by breads like mantou (steamed rolls), youtiao (deep-fried dough), and shaobing (sesame flatbread). The soy beverage is typically sweetened by adding cane sugar or, sometimes, simple syrup. "Salty" Soy milk is made with a combination of chopped pickled mustard greens, dried shrimp and, for curdling, vinegar, garnished with youtiao croutons, chopped scallion (spring onions), cilantro (coriander), meat floss, or shallot as well as sesame oil, soy sauce, chili oil or salt to taste. Soy milk is used in many kinds of Japanese cuisine, such as in making yuba as well as sometimes a base soup for nabemono. In Korean cuisine, Soy milk is used as a soup for making kongguksu, cold noodle soup eaten mostly in summer. Soy milk is also used in making soy yogurt, soy cream, soy kefir and soy based cheese analogues.
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ABSRACT - [ Total Page(s): 1 ]ABSTRACT COMING SOON ... Continue reading---
APPENDIX A - [ Total Page(s): 1 ]APPENDIX I ... Continue reading---
APPENDIX C - [ Total Page(s): 1 ]APPENDIX III ... Continue reading---
APPENDIX B - [ Total Page(s): 1 ]APPENDIX II ... Continue reading---
APPENDIX D - [ Total Page(s): 1 ]APPENDIX IV ... Continue reading---
APPENDIX E - [ Total Page(s): 1 ]APPENDIX V ... Continue reading---
APPENDIX F - [ Total Page(s): 1 ]APPENDIX VI ... Continue reading---
APPENDIX G - [ Total Page(s): 1 ]APPENDIX VII ... Continue reading---
CHAPTER ONE - [ Total Page(s): 2 ]Studies have revealed the frequent contamination of street food in many developing countries including Nigeria. Studies by Rath and Patra, (2012), Suneethaet al.(2011), and Arijitet al.(2010) have reveal high loads of bacterial pathogens on popular street foods in different part of India. In Africa, Mensahet al.(2012) reported the presence of Bacillus cereus, Staphylococcus aureus, Shigellasonnei, Escherichia coli, and Salmonella arizonaeonfrom different foods sold on streets of Accra. El-Shenaw ... Continue reading---
CHAPTER THREE - [ Total Page(s): 7 ]CHAPTER THREE3.0 MATERIALS AND METHOD3.1 Study AreaThe Kwara State is located in the North-Central geopolitical region of Nigeria on latitude 80 24’ and 80 36’ North and longitude 40 10’ and 40 36’ East of the Greenwich Meridian with an elevation of 290m above sea level. It has a total area of 36,825 km2 with a total population of 2,371,089 (population.gov.ng). It is bounded to the west by Republic of Benin; to the north by Niger State, to the east by Kogi ... Continue reading---
CHAPTER FOUR - [ Total Page(s): 8 ]CHAPTER FOUR4.0 RESULTSSuperscripts a and b show that the values are significantly different while all the values bearing the same letter shows no significant different statistically. The pH of Kunu-Zaki for Kwara Central was 6.24 ± 0.05, Kwara South was 6.18 ± 0.03and Kwara North was 6.22 ± 0.12respectively. When pH of the three zones were compared with respect to Kunu-zaki, there were no significant different (p>0.05). With respect to zobo, the three locations were not significant ... Continue reading---
CHAPTER FIVE - [ Total Page(s): 2 ]The presence of Candida spp. in the food sample is not surprising as they disperse in the form of spores which is abundant in the environment and can be introduce through dust and soil (Apinis, 2003). Their presence in these beverage drinks is of serious public health concern as this fungi have all been implicated with the production of mycotoxin (Makun et al., 2009). 5.1 ConclusionThis study examined the physical, chemical and microbiological quality of locally made drinks in Ilorin metro ... Continue reading---
REFRENCES - [ Total Page(s): 3 ]REFERENCESAdams, M.R. and Moss, M.O. (2008) Bacterial Agents of Foodborne Illness In Food Microbiology Third Edition. The Royal Society of Chemistry, Cambridge, UK. Pp.182 -269. Adebayo, A. and Idowu, C. (2013) Mycotoxins in Food in West Africa. Journal of Biotechnology,2(2):12–16. Adebayo, G.B., Otunola, G.A. and Ajao, T.A. (2010) Physicochemical, microbiological and sensory characteristics of Kunu prepared from millet, maize and guinea corn and stored at selected temperatures.Advanced J ... Continue reading---
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ABSRACT - [ Total Page(s): 1 ]ABSTRACT COMING SOON ... Continue reading---