Microbial Quality Analysis and Nutritional Composition of Soursop Juice Under Different Storage Conditions

ABSTRACT

Soursop is a tropical fruit which shows a good potential for use in the formulation of a functional drink. It is highly susceptible to contamination, which can affect it shelf life and quality. The purpose of this research is to determine the microbial quality analysis and nutritional composition of soursop juice under different storage condition. Soursop juice sample was extracted from Soursop fruit for analysis. All samples were analysed for the density of microorganism present using standard plate count method. The dilution factor of 10^-1, 10^-2, 10^-3 and 10^-4 was used for inoculation by taking 1000 ml of the soursop mixture (that is 1 gm of soursop in 9 ml distilled water) into each tubes of different dilution containing 10 ml of water. Total viable plate count of microorganisms, nutritional composition and vitamin composition of the soursop juice sample was carried out using a standard method. The microbial count of the soursop juice sample showed a significant difference (p<0.05) for bacteria count, coliform count, mold/yeast count. The microbial count of soursop juice for all samples revealed the total viable bacteria count of soursop juice before storage and after seven days storage ranged from 1.20 x 10² – TNTC cfu/ml, total coliform (2.17 x 10² – 26.13 x 10² cfu/ml) and total yeast/mold count (4.10 x 10² sfu/ml – TNTC). The species of bacteria isolated from the Soursop juice before storage were Bacillus pumilus, Paenibacillus thailander, and after storage in room and refrigerated temperature were Staphylococcus arlettae, Staphylococcus tequilensis, Staphylococcus xylosus. The results for proximate analysis (%) ranges were, moisture (63.10±0.03 -74.45±0.02c), ash (5.54±0.04 – 8.27±0.04), fat (0.63±0.01 – 1.07±0.04), fibre (0.12±0.00 – 0.17±0.00), protein (2.53±0.02 – 3.37±0.01) and carbohydrate (15.14±0.05 – 24.08±0.10). Also, the result of vitamin composition shows that Vitamin A content ranges from 315.16±48.11– 674.26±1.89, vitamin B1( 1.22±0.00a – 2.68±0.01c), vitamin B2 (0.69±0.00a – 2.75±0.00d) and Vitamin C (36.98±0.06a – 71.01±1.64c). Storage temperature greatly affects the microbiological stability and hence the quality of the soursop juice. It is recommended that studies should be conducted on the effect of packaging and use of chemical preservatives on the storage stability of soursop juice. However, as part of recommendation studies should be conducted to reduce the susceptibility of the fruit to microbial spoilage and to ensure its effectiveness in different applications to preserve the shelf life.

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