Abstract: This research focused on the impact of various preservation techniques on the microbial safety, physicochemical and the antioxidant properties of the indigenous non-alcoholic beverages (soymilk and zobo) sold in Onitsha, Nigeria. Each of the Soymilk and Zobo samples were separated into twenty 330ml samples which were stored under 4-6 degrees Celsius, and the following tested preservation methods: pasteurization (65 degrees Celsius for 25 minutes) and...
Keywords: Preservation methods; Soymilk; Zobo; Microbial safety; Antioxidant activity
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