ABSTRACT

The soybean powder consumed within Umuahia metropolis was assessed for microbial quality. Twenty samples were obtained from Ubani market. The bacteria isolated from the soybean powder samples were Staphylococcus aureus, Klebsiella spp, Enterococcus faecalis, Salmonella and Shigella spp, while the fungi isolated were Aspergillus spp, Candida albicans, and Stretomyces. The total viable count ranged from 8.3 x 105 to 3.0 x 106 Cfu/g, total coliform count on MacConkey ranged from 5.3 x 105 to 2.9x 106Cfu/g, and the range of the fungal count was from 3.8 × 105 to 3.0 × 106 Cfu/g. The microbial population isolated in terms of number and types of organisms reflected poor hygienic standard of processing and handling, which in turn can constitute a public health hazard among the populace. Producers should be enlightened about Good Management Practices (GMP) as this will help ensure free of pathogenic microorganisms. 

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledgment iv

Table of Contents v

List of Figures vi

List of Tables vii

Abstract viii

CHAPTER ONE

1.0 INTRODUCTION 1

1.1 Background of Study 1

1.2 Aims and Objectives 2

CHAPTER TWO

2.0 LITERATURE REVIEW 3

2.1 Soybean Processing andUtilization 3

2.2 Nutritional Value 4

2.3      Health Benefits From Soybeans Consumption 6

2.4 Microbial Quality of Soybean Powder 7

CHAPTER THREE

3.1 Sample Collection 9

3.2    Sterilization of Materials 9

3.3 Media Used 9

3.4 Isolation of Microorganisms 9

3.5 Characterization and Identification of Bacteria Isolates 10

3.5.1 Colonial features 10

3.5.2 Microscopic observation/Gram staining 10 3.5.3 Biochemical tests 11

3.5.4 Microscopic Examination of Fungi 14

CHAPTER FOUR

4.0 RESULTS 15

CHAPTER FIVE

5.0 DISCUSSION, CONCLUSION AND RECOMMENDATIONS

5.1 Discussion 22

5.2 Conclusion 23

5.3 Recommendations 23

REFERENCES

LIST OF FIGURES

Fig. 1: Flow chart for processing soya bean power protein 5

LIST OF TABLES

Table Title Page

1: Total viable count 16

2: Total coliform count 17

3: Total Fungi Count 18

4: Cultural characteristics and identification of the bacterial isolates 19

5: Cultured characteristics and identification of the fungal isolates 21