TABLE OF CONTENTS
Title page
Contents
Certification
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
1.0 INTRODUCTION
CHAPTER TWO
2.0 literature review
2.1 Processing of soybeans
2.2 Nutritional value of
2.3 Soymilk and the human health
2.4 Spoilage of foods
2.4.1 Microbial activities
2.4.2 Food pests
CHAPTER THREE
3.0 Material and method
3.1 Materials
3.2 Methodology
3.2.1 Microbiological examination
3.2.2 Gram staining
3.2.3 Biochemical test for identification
CHAPTER FOUR
4.0 Result
CHAPTER FIVE
5.0 Discussion
5.1 Conclusion
5.2 Recommendation
REFERENCES
APPENDIX
LIST OF TABLE
TABLE 1: The colony morphology, gram reaction and optimum growth temperature of the isolates.
TABLE 2: Biochemical test of Bacterial isolates in the samples
LIST OF FIGURES
FIG 1 Sketch of process flow diagram for extraction of soymilk
Fig 2: Staphylococcus specie as found on nutrient agar and macconkey agar
Fig 3: Escherichia coli as found on macconkey agar.
