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Abstract

MICROBIOLOGICAL AND PROXIMATE ANALYSES OF HOME AND INDUSTRIAL MADE SOYMILK SAMPLES CONSUMED IN UMUAHIA METROPOLIS, ABIA STATE, NIGERIA.

Dr. Clifford Obi*

ABSTRACT

Microbiological and proximate analyses of 50 Home and Industrial Made soymilk samples were carried out using standard analytical procedures. The two soymilk types were contaminated with Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus and Pseudomonas aeruginosa with E. coli having the highest occurrence level (42%) and Klebsiella pneumoniae being the lowest (8%). Two fungi: Aspergillus niger and Penicilium notatum were also recovered from the soymilk samples with A. niger being higher in occurrence (66.7%) than P. notatum (33.3%). The total viable bacterial count (TVBC) for the Home made soymilk was in the range 6.2 x 106 – 4.0 x 105 CFU/ml while the TVBC for the Industry made was in the range 2.0 x102 – 1.0 x 102 CFU/ml. The total fungal count (TFC) for the Home made soymilk was in the range 4.1 x 106-3.0 x 105 CFU/ml while the TFC for the Industry Made was in the range 2 x 102-1.0 x 102 CFU/ml. Antibiotic sensitivity screening result showed that the only Gram positive isolate (S. aureus) was sensitive to all the antibiotics tested but was most sensitive (80%) to Ampiclox. Among the Gram negative isolates, E. coli was sensitive to all the antibiotics tested, but was most sensitive to Augmentin (71%). Klebsiella pneumoniae was also sensitive to all the antibiotics but most sensitive to Ampicilin (75%). P. aeruginosa was completely sensitive (100%) to Nalidixic acid and Septrin respectively and completely resistant (100%) to Tarivid, Augmentin, Streptomycin, Ceporex and Ampicilin respectively. The Proximate analyses showed that Homemade sample was statistically of the same with the Industrial made sample in moisture content, dry matter, ash, protein, crude fibre, carbohydrate and pH values (P<0.05), but was significantly higher in energy giving value (392.06±2.05) than the Industrial made (369.06±1.93; P<0.05). The Industrial made sample was significantly higher in fats (17.55±0.64) than the Home made (3.37±1.08; P<0.05). The Home made samples competed very well with the Industrial made samples in nutritional aspects, but had higher bacterial and fungal counts, thus, depicting health risk challenges associated with the consumption of the Home Made soymilk samples since they are not pasteurised or given any form of heat treatment before consumption.

Keywords: Antibiotics, total microbial count, pathogens, proximate, soymilk.


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