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Physicochemical, Anti-nutrient and Microbial Assessment of Soybean Flour Sold in Awka, Anambra State, Nigeria

Received: 6 March 2022     Accepted: 6 June 2022     Published: 16 June 2022
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Abstract

This study was carried out to evaluate the physicochemical, anti-nutrients and microbial load of soybean flour sold from different locations in Awka. Anambra State Nigeria. The eight soybean flour samples obtained were subjected to physicochemical, anti-nutrient and microbial load test using standard methods. The result obtained was further analyzed statistically using one way ANOVA (P > 0.05). The results showed that the physicochemical parameters namely, total titratable acidity ranged from 0.03 - 0.06% with sample FMS having the highest value of 0.06% and the sample NAS having the least value of 0.03%. The viscosity ranged from 19.52 - 22.41Cp and pH 6.45 - 6.75. The FMS sample had the lowest pH value of 6.45 while the sample ARS had the highest pH of 6.75. The anti-nutrient showed that phytate content ranged from 0.60 - 1.04 mg/100g, tannin 1.04 - 1.21 mg/100g, trypsin inhibitor ranged from 4.17-7.33 TIU/g, lectin 3.16 - 4.33 TIU/mg. The functional properties showed that the bulk density ranged from 0.57 to 0.59g/ml and absorption capacity 2.28 - 3.92%. The result for microbial load of soybean flour revealed that the total viable count ranged from 1.33×105 to 3.46×105 and the fungal count ranged from 1.60×105 to 4.53×105. It was observed that soybean flour sample (FMS) possessed low anti-nutrients with good functional properties. Also, it has lower microbial load when compared to other samples. The lowest microbial load recorded could be as a result of proper food handling processes.

Published in International Journal of Microbiology and Biotechnology (Volume 7, Issue 2)
DOI 10.11648/j.ijmb.20220702.17
Page(s) 93-97
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Soybean Flour, Physicochemical, Anti-nutrient, Functional Properties

References
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[10] Adebayo, B. C., Adegoke, A. A. and Akinjogunla, O. J. (2009). Microbial and physicochemical Quality of Powdered Soy samples in Akwa Ibom, South Southern Nigeria. African Journal of Biotechnology 8 (13): 3066-3071.
[11] Tasnim, F. and Suman, M. (2015). Effect of incorporation of soyflour to wheat flour on nutritionally and sensory quality of biscuit fortified with mushroom. Journal of Food Science and Nutrition 3 (5): 363-369.
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[14] Ojinnaka, M. C., Anyanwu, F. A. and Ihemeje, A. (2013). Nutritional Evaluation of Cookies Produced from African Breadfruit Starch and Wheat Flour. International Journal of Agricultural and Food Science 3 (3): 95-99.
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[16] Onwuka, G. I. (2005). Food Analysis and Instrumentation theory and practice Napthali prints, Lagos Nigeria.
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[18] Nwokocha, B. C., Princewill-Ogbonna, L. L. and Akujuobi, R. (2016). Quality Evaluation and Microbial safety of soybean Powder sold in Umuahia, Abia State, Nigeria. Journal of Environmental Science, Toxicology and Food Technology 10 (10): 01-08.
[19] Igile, G. O., Iwara, I. A., Mgbeje, B. I. A., Uboh, F. E. and Ebong, P. E. (2013). Phytochemical, Proximate and Nutrient Composition of Vernoniacal vaonahook (Asterecea): A green-leafy Diabetes Care vegetable in Nigeria. Journal of Food Research 2 (6): 1-11.
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    Adeyemisi Tope Victor-Aduloju, Uju Maryjane Ubaka, Muideen Olayinka Abdulsalam, Adeyinka John Olopade. (2022). Physicochemical, Anti-nutrient and Microbial Assessment of Soybean Flour Sold in Awka, Anambra State, Nigeria. International Journal of Microbiology and Biotechnology, 7(2), 93-97. https://doi.org/10.11648/j.ijmb.20220702.17

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    ACS Style

    Adeyemisi Tope Victor-Aduloju; Uju Maryjane Ubaka; Muideen Olayinka Abdulsalam; Adeyinka John Olopade. Physicochemical, Anti-nutrient and Microbial Assessment of Soybean Flour Sold in Awka, Anambra State, Nigeria. Int. J. Microbiol. Biotechnol. 2022, 7(2), 93-97. doi: 10.11648/j.ijmb.20220702.17

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    AMA Style

    Adeyemisi Tope Victor-Aduloju, Uju Maryjane Ubaka, Muideen Olayinka Abdulsalam, Adeyinka John Olopade. Physicochemical, Anti-nutrient and Microbial Assessment of Soybean Flour Sold in Awka, Anambra State, Nigeria. Int J Microbiol Biotechnol. 2022;7(2):93-97. doi: 10.11648/j.ijmb.20220702.17

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  • @article{10.11648/j.ijmb.20220702.17,
      author = {Adeyemisi Tope Victor-Aduloju and Uju Maryjane Ubaka and Muideen Olayinka Abdulsalam and Adeyinka John Olopade},
      title = {Physicochemical, Anti-nutrient and Microbial Assessment of Soybean Flour Sold in Awka, Anambra State, Nigeria},
      journal = {International Journal of Microbiology and Biotechnology},
      volume = {7},
      number = {2},
      pages = {93-97},
      doi = {10.11648/j.ijmb.20220702.17},
      url = {https://doi.org/10.11648/j.ijmb.20220702.17},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20220702.17},
      abstract = {This study was carried out to evaluate the physicochemical, anti-nutrients and microbial load of soybean flour sold from different locations in Awka. Anambra State Nigeria. The eight soybean flour samples obtained were subjected to physicochemical, anti-nutrient and microbial load test using standard methods. The result obtained was further analyzed statistically using one way ANOVA (P > 0.05). The results showed that the physicochemical parameters namely, total titratable acidity ranged from 0.03 - 0.06% with sample FMS having the highest value of 0.06% and the sample NAS having the least value of 0.03%. The viscosity ranged from 19.52 - 22.41Cp and pH 6.45 - 6.75. The FMS sample had the lowest pH value of 6.45 while the sample ARS had the highest pH of 6.75. The anti-nutrient showed that phytate content ranged from 0.60 - 1.04 mg/100g, tannin 1.04 - 1.21 mg/100g, trypsin inhibitor ranged from 4.17-7.33 TIU/g, lectin 3.16 - 4.33 TIU/mg. The functional properties showed that the bulk density ranged from 0.57 to 0.59g/ml and absorption capacity 2.28 - 3.92%. The result for microbial load of soybean flour revealed that the total viable count ranged from 1.33×105 to 3.46×105 and the fungal count ranged from 1.60×105 to 4.53×105. It was observed that soybean flour sample (FMS) possessed low anti-nutrients with good functional properties. Also, it has lower microbial load when compared to other samples. The lowest microbial load recorded could be as a result of proper food handling processes.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Physicochemical, Anti-nutrient and Microbial Assessment of Soybean Flour Sold in Awka, Anambra State, Nigeria
    AU  - Adeyemisi Tope Victor-Aduloju
    AU  - Uju Maryjane Ubaka
    AU  - Muideen Olayinka Abdulsalam
    AU  - Adeyinka John Olopade
    Y1  - 2022/06/16
    PY  - 2022
    N1  - https://doi.org/10.11648/j.ijmb.20220702.17
    DO  - 10.11648/j.ijmb.20220702.17
    T2  - International Journal of Microbiology and Biotechnology
    JF  - International Journal of Microbiology and Biotechnology
    JO  - International Journal of Microbiology and Biotechnology
    SP  - 93
    EP  - 97
    PB  - Science Publishing Group
    SN  - 2578-9686
    UR  - https://doi.org/10.11648/j.ijmb.20220702.17
    AB  - This study was carried out to evaluate the physicochemical, anti-nutrients and microbial load of soybean flour sold from different locations in Awka. Anambra State Nigeria. The eight soybean flour samples obtained were subjected to physicochemical, anti-nutrient and microbial load test using standard methods. The result obtained was further analyzed statistically using one way ANOVA (P > 0.05). The results showed that the physicochemical parameters namely, total titratable acidity ranged from 0.03 - 0.06% with sample FMS having the highest value of 0.06% and the sample NAS having the least value of 0.03%. The viscosity ranged from 19.52 - 22.41Cp and pH 6.45 - 6.75. The FMS sample had the lowest pH value of 6.45 while the sample ARS had the highest pH of 6.75. The anti-nutrient showed that phytate content ranged from 0.60 - 1.04 mg/100g, tannin 1.04 - 1.21 mg/100g, trypsin inhibitor ranged from 4.17-7.33 TIU/g, lectin 3.16 - 4.33 TIU/mg. The functional properties showed that the bulk density ranged from 0.57 to 0.59g/ml and absorption capacity 2.28 - 3.92%. The result for microbial load of soybean flour revealed that the total viable count ranged from 1.33×105 to 3.46×105 and the fungal count ranged from 1.60×105 to 4.53×105. It was observed that soybean flour sample (FMS) possessed low anti-nutrients with good functional properties. Also, it has lower microbial load when compared to other samples. The lowest microbial load recorded could be as a result of proper food handling processes.
    VL  - 7
    IS  - 2
    ER  - 

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Author Information
  • Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Nigeria

  • Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Nigeria

  • Department of Sales, Nestle Nigeria Plc., Ilupeju Lagos, Nigeria

  • Department of Revenue, Sheraton Abuja Hotel, Abuja, Nigeria

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