Analysis of Chemical, Microbiological and Sensory Qualities of Soymilk Sold in Gboko Metropolis from Benue State
IKYA, J.K. oJO, M.O. Gernah, D.I. IGYOR, M.A.
Department of Food Science and Technology
University of Agriculture, Makurdi, Benue State, Nigeria
E-mail: Aveyina2012@gmail.com
ABSTRACT
The microbiological, proximate and sensory evaluation of soymilk produced locally in Gboko, Benue state was carried out to ascertain the safety of consumers of the product. Samples were collected from hawkers in Abagu market, Akaajime market, NKST Central Mkar, Adekaa and J.S Tarka. Proximate chemical analyses carried out shows that the samples had high moisture content ranging from 79.40% to 91.00%, 3.00% to 5.91% for protein while the value range of 3.10% to 7.11%, 0.38% to 0.81% and 0.29% to 0.90% for fat content, ash contents and crude fibre respectively with the carbohydrate value ranging from 1.02% to 7.05%. The total counts of the soymilk samples ranged from 1.0×01 to 3.0×101cfu/ml. with the lowest coming from the samples, collected at Abagu market thus; microbiologically safer than the others. The yeast and mold counts ranged from 1.0×102 to 3.5×104 cfu/ml; with the sample obtained from Adekaa has the highest contamination with faecal microbes such as Escherichia coli, Salmonella spp and Shigella spp were identified. All samples were gram negative indicating contamination possibly from handlers, processing of raw materials and equipment. Aspergillus spp and Penicillum spp were also identified. Sample from J.S Tarka score highest with the value of 7.3 for flavor, 7.8 for taste and 8.0 for overall acceptability while sample from NKST Central Mkar had the lowest and sample collected from Abagu market had the highest score of 7.6 in appearance.