Microbial Examination Of Soybean Flour Sold In Umuahia Main Market:- Nwaru, Esther C.

ABSTRACT

The microbial spoilage of soy-bean flour was analysed The mean bacterial count was 78cfu/ml. The organism with the highest frequency of prevalence is Lai lactobacillus sp with bacteria mean count of 27cfu/ml, while Bacillus sp is the least with bacterial mean count of 24cfu/ml The result obtained therefore, showed that the bacterial organisms isolated from the soy-bean flour samples were minimal, the isolation was not high, rather the organisms might be due to improper hygienic practices of the soy-bean flour Good hygienic environment needs to be maintained in order to reduce the level of contamination