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

J.K. Agomuo*¹, I.C. Alaka² and Linda .O. Akajiaku³

¹Department of Food Science and Technology, Federal University Dutsin-ma, P.M.B. 5001, Katsina State, Nigeria

²Department of Food Science and Technology, Ebonyi State University, P.M.B. 053, Ebonyi State, Nigeria

³Department of Food Science and Technology, Federal University of Technology Owerri P.M.B. 1526, Owerri, Imo State, Nigeria.

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.

fruit juice; microbiological; orange; pineapple; soymilk

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