Vol. 14 No. 74-86 (2023): EXTENDING THE SHELF LIFE OF SOYMILK

Soymilk, a plant-based drink, contains high nutritional content, including protein, fat, carbohydrates, vitamins, and minerals. However, its limited shelf life as a result of microbial activities poses a significant challenge. It is a fact that plant extracts inhibit the growth of microorganisms. The objective of this research work was to evaluate the assessment of spoilage in soymilk and explore techniques to extend its shelf life. Samples of sweetened and unsweetened soymilk were acquired from different locations, and transported to the laboratory for analysis. The pour plate method was employed to determine the microbial count and identified the microorganisms. The bacteria isolated include; Staphylococcus aureus, Klebsiella spp, and Pseudomonas spp, while the fungi isolated were Aspergillus spp, Fusarium spp, and Candida albicans. Furthermore, various plant extracts were tested against the organisms that had the highest population, and it was discovered that Azadirachta indica inhibited the growth of Staphylococcus aureus, whereas Sesamum indicum inhibited the growth of Aspergillus spp. This research finding indicated a substandard hygienic level in soymilk production, which contributed to spoilage caused by microorganisms. It also emphasizes the role of plant extracts from Azadirachta indica (Neem leaf) and Sesamum indicum (Sesame Leaf) in extending the shelf life of soymilk, albeit with potential effects on its organoleptic properties.