The Microbiological Quality Control of Soymilk Beverage Sold in Institute of Management and Technology Campus 3 Enugu
CHAPTER ONE
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.
CHAPTER TWO
LITERATURE REIVEW
Soybeans as a multipurpose crop is one of the world most important source of oil and protein. It is an important food crop in eastern Asta where the unripe seeds are eaten as a vegetable and the dried seeds are eaten whole split of sprouted, they are processed to give soymilk in infant feeding. It can be made into curds and cheese. Soy sauce is made from fermented beans and is one of the principal ingredients of many sauces. The seed yielded an edible semi drying oil which is extensively used in the far East as food. The oil is used industrially in the manufacture of paints, linoleum, printing inks. Soap etc. soymeal, the residue after the extra stuff for livestock for which there is an increasing demand soyflour prepared from the whole beans produce full fat with about 20% oil. The flour is used in bakery and other cereal flour and meat products in health food etc (I.I.I.A.(1983).
Soybean is an important pasture and fodder crop, it is made into hay and silage it is also used as a green manure cover crop.
PROCESSING OF SOYA BEANS
Soybeans has been given the name miracle legume due to its ide range of uses both in the home and in the industries. The U.S Say food directory has described soybeans as a versatile source of food. Stevens and associates (@001) have recorded twenty seven different ways of processing soybean into edible products. These products include, the green vegetable soy beans (Edamame) hydrolyzed vegetable protein (HVP) infant for mulas soybaseded, lecithin meat alternatives, Miso, Natto, non dairy soy frozen dessert and soy yogurt. They also include soyfibre, soyflour soy grits, soy protein textured, soy sauce, soynuts, soy nut butter, soybeans (whole, soymilk, soy oil and products , sprouts (soy), tempeti and tofu, others are whipped toping and tuba.
For the purpose of this research work our interest is on soymilk which is one of the numerous soybean products. Soybeans soaked, ground fine and stained, produce a fluid called soybeans milk which is an excellent source of high quality protein B-vitamins and a good substitute for cow milk it has been shown that the method of food processing or preparation affect the deterioration pattern hence a number of processing method have been adopted for soymilk processing in other to extend its shelf life (Wei et al 1985)
Soymilk production can be carried out using hot extraction method or cold extraction method in this research work the soymilk use was produced using the two method.
CHAPTER THREE
MATERIAL AND METHODS
Soymilk samples
Weighing balance
Hot air oven
Microscope
Incubator
Microscopic slides
Wire loop
Staining kick
Pipettes
Conical flasks
Specimen bottles
Reagents
Distilling water
Blotting paper
Autoclave
Media
Disposable petri-dishes
Test tubes
Cotton wool
Aluminum foil
Stove
Inoculating needle
Coverslips
Masking tape
Composition and preparation of the media used Nutrient agar (NA)
Peptone 5.0g
Beef extract 3.0g
Agar –agar 15.0g
Distilled water 100 ml
PH 7.3 + 0.2
The commercially dehydrate power form of the medium was weighed out and mixed with distilled water according to the manufacturing specification. The mixture was stirred thoroughly and sterilized at the temperature of 1210c for 15 minutes in an autoclave
macconkey agar was prepared according to the manufactures specification (see appendixB)
METHODS
COLLECTION OF SAMPLES
30 samples of soymilk were purchased from the various hawkers with I.M.T campus 3 Enugu. 20 sample of the soymilk purchase was produced using hot extraction method while the remaining 10 samples was produced using cold extraction method according to the varous hawkers. Each of the soymilk samples was put in a container, and were transported immediately to the microbiology laboratory and analysed. Serial dilution of all tha samples was carried out. The samples were cultured using streak plate method with Nutrient agar and Macconkey agar. Gram staining was carried out and microscopic examination was carried out to identify the pathogenic organism, biochemical test was also done to confirm the presence of this organisms.
CHAPTER FOUR
RESULT
The result obtained from the soymilk samples purchased from the various hawkers within IMT campus 3 Eungu to identify the microorganisms that is associated with it is shown below.
CHAPTER FIVE
DISCUSSION, CONCLUSION AND RECOMMENDATION
The soymilk samples are produced or manufactured under conditions that ensure contamination freedom. However, due to the careless treatment and condition of preparation certain microorganisms are found inside this soymilk samples. The contamination may also be caused accidentally due to lack of adequate sterilization of equipment used in the production process. The survival and proliferation of these microorganisms depends on the composition of the food and the conditions of strange. In soymilk samples collected the organisms found include staphylococcus SP and Escherichia coli some of these organisms in the aroma, flavour, appearance of the soymilk which summed up to what is referred to as spoilage of food. The public is faced with a number of problem or risks, which if not taken care of will retard the extensive use of the soymilk product as food. One of this problem is the high risk of food borne unless/ disease resulting from soymilk consumption due to the microbial content of this product most of which are pathogenic soymilk is not supposed to harbour most of these microorganisms due to the heat treatment during boiling and also cold treatment during refrigeration. This appears not so because contamination by most microorganisms occur during the final process of product like pouring of the milk into unclean containers during wet milling sieving and water used are not potable.
CONCLUSION
The result of this project have shown that some soymilk products sold in I.M.T campus 3 Enugu mini markets were unfit for consumption. The number of organisms isolated shows that some soymilk product therefore is microbiologically unacceptable. Some of the soymilk samples collected from the various hawkers in I.M.T campus 3 Enugu are produced using different methods viz hot extraction and cold extraction method. These ones produced by hot extraction method have less microbial growth and its shelf life vary with different storage facility. While those produced using cold extraction method have more microbial growth in order to ensure good keeping of soymilk products that will meet desired quality attempt should be made at reducing the number of microorganism in the preparation, coupled with effective storage. Again personal hygiene of the handlers is necessary to improve the hygienic condition of this soymilk. The use of clean containers is also very important. It is necessary for food inspectors to monitor and prevent the sale of stale soymilk food in institute of management and technology Enugu.
RECOMMENDATION
From the result obtained in this research work, it is recommended that soymilk be produced under high sanitary conditions to reduce the rate of contamination. More emphasis should be laid on the source of water used for milling and sieving. Since the economic situation is getting worse day by day, it becomes imperative that an alternative be provided as alternative to soymilk. Since its being recommended for infants who are allergic to cow milk by the nutritionists, it is therefore necessary that high standard of hygiene be kept so as to avoid health hazards it is being recommended for those who have suffered form or are prone to degenerative heart diseases and who need milk with unsaturated fat as a replacement for diary milk.
REFERENCES
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