Microbiological And Proximate Analysis Of Local And Industrial Soymilk Samples Marketed In Umuahia Metropolis

ABSTRACT

Soybean is a high-protein legume grown as food for both humans and livestock. Although indigenous to Eastern Asia (Dinakin .1985), it is known by different names in different parts of the world, but in Nigeria it's known as soya beans. The use of soya beans is traced back to the orient where it was consumed in form of fermented foods (Keshun et al., 1999). Today, its uses range from the preparation of tofu, tempeh and natto, to the fortification and enrichment of foods such as in soy fortified wheat bread and coy soy blends, soy sauces, soy yoghurt and soy cream cheese and soya milk (Crowley and dale 1975; Yang 1979).Soybeans are a perfect source of protein both in quality and quantity. Approximately 35- 40% of the total dry matter content of the whole soybeans is protein compared to cowpeas 23% to 24% protein. Soybeans contribute approximately 20% fat to the diet (Ayo et al, 2011).