ASSESSMENT OF MICROBIAL QUALITY OF COMMERCIALLY PRODUCED SOYBEANS POWDER SOLD IN UMUAHIA METROPOLIS, ABIA STATE, NIGERIA

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