BACTERIOLOGICAL EVALUATION OF LOCALLY PRODUCED SOYBEAN MILK

Soybean milk is a regular beverage commonly sold across the streets and markets in Nigeria and beyond. The demand for soybean milk is fast growing due to its affordability and similarity to dairy milk, including its health benefits. However, there is a growing concern about the public health-related issues associated with this artisanal products production, storage, and distribution. The primary objective of the present investigation was to evaluate the bacteriological composition of the locally produced soybean milk commonly consumed in the Kogi state of Nigeria. The samples for the study were collected from vendors in different locations of the state. The analysis was conducted on the samples using established standard procedures. The result found certain microorganisms such as Micrococcus spp, Lactobacillus spp, Streptococcus spp, Enterobacter spp, Klebsiella spp, and other fungi, which comprises Aspergillus spp and Saccharomyces. The study concludes that the soybean milk consumed in the study parameter was mainly contaminated with varying bacteria.