Analysis of Chemical, Microbiological and Sensory Qualities of Soymilk Sold in Gboko Metropolis

Abstract

The microbiological, proximate and sensory evaluation of soymilk produced locally in Gboko,Benue state was carried outto ascertain the safety ofconsumers ofthe 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 from79.40% 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 1.0x01to 3.0x101cfu/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 1.0x102to 3.5x104CFU/ml;with the sample obtained from Adekaa hasthe highest contaminationwithfaecal microbes such as Escherichia coli, Salmonella spp and Shigellasppwere identified.All samples were gram negative indicating contamination possibly from handlers, processing of raw materials and equipment. Aspergillus sppand Penicillumsppwere 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