ABSTRACT

A sun w of the niierol'..logical status and proximate composition of soymilk sold and consumed within Uniuah a metropolis was carried out using standard microbial procedures. Samples were collected li >m the freshly produced soymilk, industrially made soymilk and a home-made soymilk, i he total viable count of the samples showed that the homely made sample had a higher mi< >nial load which were too numerous to count. The Gram positive isolates showed a higher resistance on the Streptomycin and Chloramphenicol and was more susceptible to Ampiclox. Levofloxacin, Amoxil, and Norfloxacin. The Gram negative antibiotics sensitivity test result revealed that, Pseudomonas spp. was resistant to all the antibiotics used, while II. coli showed a higher resistance of 86% to Tarivid, 71% to Ciproflox and Streptomycin. Klebsiella pneumonia also showed higher resistance of 75% to Ciproflox, 75% to Reilacine, 71% to Augmentin, 75% to Nalidixic acid, and 71% Streptomycin. Mean ± Standard deviation of Proximate composition showed that the samples had high moisture content ranging from 69.38 ± 1.25 - 90.93 ± 0.80 with the ash content ranging from 0.85 ± 0.06 - 1.07 ± 0.24. The fibre content ranged from 0.12 ± 0.03 - 0.33 ± 0.04 and the fat content. I <: ± 0.37 - 17.55 ± 0.64. The protein content ranges from 3.30 ± 0.63 - 7 38 ± 0.54 while the .arbohy drate content ranges from 2.77 ± 0.46 - 7.69 ± 8.06. The microbial load of sown, iv ranged from 3.0 X I05 - 8.2 X IO5 c.f.u. /ml for the freshly produced, 4.1 x 10 - > \ It) c.l'.u. ml for the home made, and 3.0 x b I05 - 5.0 x IO5 c.f.u.hnl for the industri d sample. All samples were contaminated with members of the enlerohticleriaceae, incltu u. E. coli Klebsiella spp, and Staphylococcus aureus. Soymilk made industrially had low growth of organisms due to the manufacturing practices such as pastern Nation and other i c.-ervatives added to prolong the shelflife ofthe product and also to enhance the sensor utilities. Other confirmatory tests were carried out such as Gram staining, sugar fermentation, antibiotics sensitivity' test, and Biochemical test. I he composition ofsoymilk is of great imp. < i.mce at the same t