MICROBIAL SYNERGISM IN FERMENTING OGI

ABSTRACT

This study was carried out to know the positive interaction of microorganisms in fermented ogi. Ogi fermentation is a two staged process involving the successional activities of a diverse group of microorganisms.  The microbial types,  occurrence, loads and interactions were studied during the production of Ogi. Isolation, enumeration and identification of bacteria and fungi were carried out by using standard spread plate, morphological, biochemical and physiological characterization methods. Mutualistic and antagonistic interactions among the microorganism were investigated  using agar well diffusion method. The pH of Ogi was determined using pH metre while titratable acidity was determineby titration method. The fungi isolated were Aspergillusniger,Aspergillusflavus.  The yeast isolated during the fermentation period includeSaccharomyces cereviseae. Six bacteria were also isolated which wereBacillus subtilis,  Escherichia coli, Staphylococcus aureus,Klebsiellaspp and Enterobacterspecies. The main objective is to identify, examine and also study the physicochemical parameters during fermentation.

TABLE OF CONTENTS

CHAPTER 1

1.1 Introduction 1

1.2 Aims and Objectives 3

CHAPTER 2

LITERATURE REVIEW

2.1 Historical Background Of The Study 4

2.3   African Perspective 6

2.4   Food Fermentation Types and Special Effects Associated With it 10

CHAPTER THREE

MATERIALS AND METHODS

3.1 Study Area 12

3.2.0 Sampling Collection 12

3.2.1        Media Preparation 12

3.3 Isolation and Identification of Microorganism in Fermented Ogi 12

3.3.1 Identification of Isolates 12

3.3.2 Gram Staining 13

3.3.3 Motility Test (Hanging Drop method) 13

3.3.4.0 Biochemical Tests 13

3.3.4.1 Catalase Test 13

3.3.4.2 Coagulase Test (Slide test) 14

3.3.4.3 Oxidase Test 14

3.3.4.4 Citrate Utilization Test 14

3.3.4.5 Indole Test 15

3.3.4.6 Urease Test 15

3.3.4.7 Voges-Proskauer Test 15
3.3.4.9 Sugar utilization test 16

3.3.4.10 Lactophenol Cotton blue staining 16

3.4 Studying  the physiochemical Parameters During Fermentation of Ogi 17

3.4.1 Determination of Temperature 17

3.4.2 Measurement of pH   17

3.4.3 Determination of titratable acidity 17

3.5.1 Examination of Interactions of Microorganisms in Ogi

CHAPTER FOUR

4.0   Results    19

CHAPTER FIVE

5.1 Discussion of the result 27

5.2  Recommendation 28

5.3 Conclusion 29

References 30

List of Table

Table Title Page

Table 4 Total viable microbial count from five different fermented ogi sample 21

Table 4.1 Identification and characterize of Isolate from (5) different Ogi samples 23

Table 4.2  Identification and characterize of Fungal Isolates 24

Table 4.3 Percentages occurrence of fungal and bacterial isolates from Fermented Ogi sample 25

Table 4.4 Temperature, pH and Titratable acid values of the sample during formation 26

LIST OF FIGURES

Figure Title Page

Fig 2.1. Flow chart for traditional ogi 9

Fig 2..2 Flow chat that improvedmethod of Ogi 9

CHAPTER 1

INTRODUCTION

1.1 Introduction

Cereals have been known to man from the earliest times Porridge prepared from cereals are  eaten in different parts of the world, especially in developing countries where they may present the basic diet.  This porridge could be baked to enhance the taste quality and improve digestibility (Oke, 1967, Adeniyi and Potter, 1978, Uno and field 1981).

 Corn (zea mays) is one of the cereals which is an important raw material in human diet.  In Nigeria, maize is grown mainly in the southern part of Nigeria while sorghum (Sorghum bicolor) and millet (perinisetumtyphoideum) are grown in the northern part of the country. A fermented cereal product is known as apologia.  Corn is processed into traditional food such as paplogi  (Umo and fields 1981).

Ogi is a fermented non-alcoholic starchy food and is a major staple food widely consumed in west Africa.  It is a sour fine paste beverage which when cooked produces a thin semi solid porridge. Pap (Ogi) porridge has a smooth texture and a sour taste resembling that of yoghurt,.  In Nigeria, some states such as Anambra, Imo, Enugu and Abia refer to it as Akamu but Ogi is a Yoruba name but in most states of Nigeria, it refers to maize pap.  On the other hand, sorghum pap is known as Ogi baba while millet pap is known as Ogi gero in Yoruba (Banigi, 1977, Onyekwere and Akinrele, 1977).

 Pap (ogi) can be consumed with a variety of other product including  bread, steamed been cake (moi-moi), fried bean cake (Akara), fried yam and plantain etc.  It is used as a main meal for adult and sick patients and it is suitable for breakfast, lunch and dinner.  Pap is widely used as the first native food given to babies at wearning to supplement breast milk and is a major breakfast cereal for pre-school children and adults.   It is consumed as a main meal for convalescing patients because it can easily be digested.  As a wearing food, it is utilized mainly by low income earners category, it is estimated that about 25 million or more adults eat it about 4-5 days weakly (Banigo 1972).  Milk and sugar may be added to improved the taske and nutritional quality.  Pap is cooked and turned into a stiff gel called Agidi which is similar to kenkey, a fermented shanian product (Muller 1988, withby 1968).  Some Yoruba indigensbeliwved that pap is capable of stimulating the production of breast milk in Nursing mother (Bassir 1962).  However, there  has been no qualitative evidence of support of this belief.

In spite of its importance in the Nigerian diet, pap manufacture is essentially a home based industry.  There are at present no large scale factory operation for the production of pap.  The manufacture is carried out on a small scale by some house wives as a commercial venture in many parts of the country.  The cleaned grain free of dirt and impurities steeped in eastern ware, plastic or enamel pot for 1-3 days at room temperature, this is followed by wet milling and sieving.  Twenty-four (24) hours of sleeping leads to a greater depletion of the fermentable carbohydrate.  After sieving, the coarse material obtained is wash with water to separate more of the starch.  The filtered slurry is allowed to sediment and undergo further fermentation for 1-2 days at room temperature.  The coarse matter which is separated is used ad animal feed while the sediment (Pap) is boiled to obtain.   

 Ogi is a sour gruel obtained as a result of the submerged fermentation of some cereals. The common cereal used in West Africa is maize in the southern part, while sorghum and millet are used in the north where it is drier. Ogi is normally prepared as a water suspension and cooked before consumption. The cookedproduct is usually a gel of variable degree of stiffness. The fluid or semi-solid cooked ogi is called by different names such as ‘eko’, ‘akamu’ or ‘kafa’, in different localities, while the stiff gel is called ‘agidi’ in Nigeria. Agidi is prepared by cooking, wrapping in leaves, and then allowed to set to form a stiff jelly. Ogi is an important indigenous, traditional weaning food common in the whole of West Africa. It is consumed as a breakfast meal by many and it serves as the food of choice for the sick in many cases. The predominant microorganism in the fermentation responsible for the production of lactic acid is L. plantarum. Corynebacterium hydrolyses the corn starch to form organic acids while Saccharomyces cerevisiae and Candida mycoderma contribute to the flavour development

 Fermentation of food is one of the oldest methods of food preparation and preservation (Pederson 1971; Steinkraus et al., 1983; Campbell-Platt, 1994). Fermented foods constitute a substantial part of the diet in many African countries and are considered an important means of preserving and introducing variety into the diet, which often consists of staple foods such as milk, cassava, fish and cereals (Steinkraus, 1995; Belton and Taylor, 2004). They have a role in social functions such as marriage, naming and rain making ceremonies, where they are served as inebriating drinks and weaning foods (Hounhouigan, 1994). In addition, fermentation provides a natural way to reduce the volume of the material to be transported, to destroy undesirable components, to enhance the nutritive value and appearance of the food, to reduce the energy required for cooking and to make a safer product (Simango, 1997). Below is a trace of the use of fermentation by man through time as has been revealed by studies carried out by different researchers.

1.2 Aims and Objectives

1. To identify microorganisms present in fermented Ogi.

2. To examine the effect of interaction of microorganisms during the fermentation of Ogi

3. To study the physicochemical parameters during fermentation of ogi

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