Effect Of Storage Temperature On The Microbial Quality Of Soymilk And Zobo Drink Treated With Ginger

ABSTRACT

 Zoboleaf and soybean purchased from Umuahia market were processed into zobo drink and soymilk. Ginger (10 volume) was added to some portion of the sample and stored at different temperatures (ambient, refrigerated, and no refrigerated temperature). These were analysed to microbiological, sensory, physiochemical analyses, the total viable counts (T\/CS) for bacteria, coliform and moulds were 7.6 x to 6.0 x io (CFU/ml), 3.9 x 10 to 2.6 x iO3, 5.5 x 103 to 4.6 x (CFU/ml) untreated soymilk sample respectively. Those treated with ginger of total viable counts (TVCS) for bacteria coliform and moulds were 7.1 x iO3to 5.6 x iO3 (CFU/ml) 2.9 x 102 to 1.44 x 102 CFU/ml and 5.0 x 102 to 4.3 x 102 (CFU/ml) respectively for zobo drink without ginger ranges from 7.6 x iO4to 3.3 x iO4 , 2.8 x iO3to 1.4 x iO3and 3.7 x iO3 to 3.0 x 1 respectively. Sample treated with ginger 6.9 x 1 to 4.6 x 102 (CFU/ml), 2.5 x 102 to 100 x 102 (CFU/ml) and 3.1 x 102 to 2.0 x 102 (CFU/ml). sensory evaluation of the soymilk and zobo drink indicate that samples kept at ambient were not acceptable in colour, flavour, taste and general acceptability The physico chemical changes effects in the nature of the soymilk and zobo drink.