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Microbial Examination Of Vegetable Soup
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CHAPTER ONE
1.0 INTRODUCTION
1.1 BACK GROUND OF THE STUDY
Vegetable
soup is a generally warm soup that is made by combining ingredients
such as meat, vegetable with stock, water, pepper, Onions, palm oil and
others liquid. Vegetable soup are characterized by boiling solid and
liquid ingredients in a pot until the flavours are extracted. Vegetable
soups are eaten in a variety of ways as part of main meals and snacks.
Francis
et al., (2001), point out that vegetable soup are consumed for their
nutritional and medicinal benefits. The nutritional content of vegetable
soup aeries considerably, though generally they contain little protein
or fat and varying proportions of vitamins such as vitamin A, vitamin K
and vitamin B6, provitamins, dietary minerals and carbohydrates.
In
southern Nigeria because of their pleasant taste the leaves are
generally considered as a great soup that has high concentration of icon
and used by anemia patients to build up the blood cells (Ladeji et al.,
1998).
1.2 AIMS OF THE STUDY
i) To ascertain microbial safety of vegetable soup
ii) To isolate micro-organisms associated with vegetable soup
iii) To Identify the microbial types
iv) To determine the microbial load of the sampled vegetable soup
v) To determine the microbial load, of each type
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ABSRACT - [ Total Page(s): 1 ]Microbiological examination of vegetable group was conducted and pour plate method was used. 0.1ml of the sample was poured on MacConkey agar media. The highest bacterial isolation was Corguebacterium sepedonicumwith 31CFU (40%) which followed by Pseudomonas salauaceanm with 25CFU (33%), while the least isolated bacterial organism was Erwinia carotovorawith 21CFU (27%). The bacterial load of the sample vegetable soup was 77CFU. The high frequency of bacteria and fungi, was bacteria because they ... Continue reading---
