Microbiological Status of S oymilk- Fruit Juice Drink as Affected by Orange and Pineapple Juice Replacement

J Agomuo,I Alaka,Linda Akajiaku

doi:10.12944/crnfsj.2.3.07

Abstract

The effect of orange and pineapple fruit juice replacement on microbiological status of soymilk- fruit juice drink was studied. Soybean seeds, fresh ripe orange and pineapple fruits were processed into soymilk, and fruit juices respectively. The orange and pineapple juices were blended at equal proportion to get mixed fruit juice (MFJ). MFJ was used to replace soymilk (SM) at 10%, 20%, 30%, 40% and 50% levels without addition of any chemical preservatives. The microbiological status of the soy-mixed fruit juice (SMFJ) was evaluated. Microbial examination showed that bacteria count was higher in SMFJ5 (50:50) (40 x 40-2Cfu/ml) and lower in MFJ (100% mixed fruit juice) (11 x 10-2Cful/ml). There was no coliform growth, suggesting absence of faecal contamination. Fungal growth was higher (24 x 10-2Cful/ml) at 40 % juice dilution. Microbes such as Bacillus sp, Staphiloccocus sp and Penicillin were isolated in the samples. The morphology of the microbes was ascertained thereby providing information for the preservation of the beverage and encouraging its processing.

Highlights

Fruits are good sources of micronutrients especially minerals and vitamin C
Oranges and pineapples are available in almost all parts of rural Nigeria at affordable prices, and can be processed into fruit juices with longer shelf-life; this can be useful in bridging the nutrient gap experienced in Nigeria and many other developing countries
Sweet oranges and soybean seeds where purchased from a local market in Imo state, Nigeria

Summary

INTRODUCTION

Fruits are good sources of micronutrients especially minerals and vitamin C. Pineapples are rich in vitamin C there is variation of vitamin contents from fruit to fruit and the quality of pineapple is dependent on a number of factors which include; variety, nutrition, exposure, weather conditions such as light intensity, rainfall and seasonal changes, and ripeness (Marvin, 1978) He further reported that the flavour and composition of pineapple juice are dependent on the composition of the fresh fruit from which it was processed. Orange fruit is a source of quick energy in the form of sugar It contains significant amount of vitamin C and folic acid (Brickln, 1993). Soybean (Glycine max) value in human nutrition is derived from it superiority to other edible legumes in terms of dietary quantities These include total digestible nutrients and metabolise energy, percentage protein, protein biological, protein efficiency ratio, percentage lysine, vitamin and mineral (Adeyeye and Ajemole, 1992). The objective of this work is to determine the microbial status of soymilk - fruit juice drink

MATERIALS AND METHODS

RESULT and DISCUSSION

Findings

CONCLUSION