Production of fermented soymilk and its preservation using essential oils from the leaves of <em>Hoslundia opposite</em>

Fermented Soymilk (FSM), a protein rich beverage is highly prone to microbial contamination. Its preservation therefore key its availability and safety. was prepared by aqueous extraction of soybeans allowed ferment spontaneously. Samples FSM were treated with leaf essential oil Hoslundia opposita (LEOHO) at 5% 10% (v/v) stored ambient temperature. The organoleptic, pH microbiological qualities the samples evaluated periodically during storage. content significantly (p