PROXIMATE AND MICROBIAL ANALYSIS OF STORED PAP

ABSTRACT

The microbial changes which took place during the steeping and storage of pap (ogi) was studied. The bacterial load for the steeped water ranged from 4.7x104 to 3.2 x 107 cfu/ml while the fungal load ranged from 1.5 x103 to 5.7 x 106 cfu/ml. In the stored pap, pap 1 had higher count of fungal which range from 7.2x104 to 6.0x107 cfu/g while 6.0x107 to 1.6x1011. The fungal count for pap I and II ranged from 8.2 x 105 to 2.5x1012 and 8.2x106 to 3.6x1010 respectively. The bacteria isolated from steeping were Lactabacillus species and yeast (Saccharomyces spp). The fungi were Aspergillus , Pichia, Geotricum, Monilia, Trichotecum, Sperendonema, Botrytis, Stachybotrys, Alternaria specie. The pap stored without changing water developed an off  flavour after 48 hours and is not fit for consumption. On the other hand, the pap stored while changing water is fit and better for consumption.

TABLE OF CONTENTS

Title page                                                                                                                                i

Certification                                                                                                                            ii

Dedication                                                                                                                              iii

Acknowledgements                                                                                                                iv

Table of contents                                                                                                                    v

List of table’s                                                                                                                          vii

Abstract                                                                                                                                  viii

Chapter one     

1.0       Introduction                                                                                                                 1

1.1       Aim and objectives                                                                                                     3

1.2       Objectives                                                                                                                   3

Chapter two

2.0      Literature review                                                                                                          4

2.1       Maize                                                                                                                          4

2.2       Chemical composition                                                                                                 6

2. 4      Uses of maize                                                                                                              8

2.5       Traditional fermentation of maize as fermented food                                                            13

2.6       Microorganisms associated with stored pap                                                               15

2.7       Ogi as functional food                                                                                                            16

Chapter three

3.0      Materials and methods                                                                                                19

3.1       Sample collection                                                                                                        19

3.2       Materials                                                                                                                     19

3.2       Media used                                                                                                                 19

3.3       Sterilization                                                                                                                 20

3.4       Analysis of proximate composition.                                                                           20

3.5       Quantification of bacterial isolates                                                                             20

3.6       Characterization and identification of isolates                                                           21

3.7       Gram staining                                                                                                              21

3.8       Biochemical cultural characteristics                                                                            22

3.8.0   Catalase test                                                                                                                22

3.8.1    Coagulase test                                                                                                             22

3.8.2    Citrate test                                                                                                                  22

3.8.3    Motility, indole, urease test (MIU)                                                                             23       

 3.8.4   Triple sugar iron test                                                                                                   23

3.8.5    Oxidase test                                                                                                                24

3.9       Fungal identification                                                                                                   24

Chapter four

4.0       Results                                                                                                                        25

Chapter five

5.0       Discussion, conclusion and recommendation                                                             31

5.1       Discussion                                                                                                                   31

5.2       Conclusion                                                                                                                  33

5.3       Recommendation                                                                                                        33

References                                                                                                                  34

.

LIST OF TABLES

Table              Title                                                                                                                Page

1:                     Microbial characteristics of three samples of pap made from two                               26       

different varieties of maize and one variety of brown sorghum-stored                       

for seven days and evaluated at 10^-3   

2:                     Microscopy characterization of fungal isolate from pap samples                   27

3:                     Occurrence of micro-organism on the stored pap                                           28

4:                     Characterization and identification of bacterial isolated form pap samples     29       

5:                     Proximate analysis                                                                                          30

                                                           CHAPTER ONE

1.0  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 (Otles and Cagindi, 2006).

Corn (zea mays) is one of cereals which is an important raw material in human diet. In Nigeria, maize is grown mainly in the southern part of Nigeria while sorghum (Sorghumbicolor) and millet (Perinisetumtyphoideum) are grown in the northern part of the country. A fermented corn product is known as pap/ogi). Corn is processed into traditional food such as paplogi) (Owuamanamet al., 2011)

Pap is a fermented non-alcoholic starchy food and is a major staple food widely consumed in West Africa. It is a sour fine past 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, most of the south eastern states refer to it as Akamu while the southwest refers to it as Ogi.  On the other hand, sorghum pap is known as dawadawa while millet pap is known as Ogigero in Yoruba (Pisulewski and Kostogry, 2003). Pap orogi can be consumed with variety of other product including with 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 weaning 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 weaning 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 (Reid, 2008). Pap can be turned into a stiff gel called Agidi which is similar to kenkey, a fermented shanian product (Salovaara,2004). Some Yoruba indigenes believed that pap is capable of stimulating the production of breast milk in nursing mother (Saikia and Deka,2011). However, there has been no qualitative evidence of support of this belief.In spite of it’s important in the Nigeria diet, pap manufacture is essential a home based industry. Microbiological analyses have shown the presence of several genera of bacteria, moulds and yeasts in the fermented maize product- Ogi (Peltonenet al.,2001). Ogi is fairly acidic (pH 4.8), which tends toinhibit the growth of some bacteria. Its spoilage however,is enhanced by some extrinsic factors amongst which is storage temperature. Extension of the shelf life of Ogi is carried out using various techniques, which include refrigeration, freezing and drying (dehydration) to reduce the microbial load and consequently spoilage(Parvezet al.,2001). 

1.1 THE ROLE OF MICROBES IN THE FERMENTATION AND STORAGE OF PAP.

Lactic acid bacteria are the most common organisms that ferment cereals. LABs for food fermentation in African is popular due to the beneficial role of preservation, enhanced nutritional value, detoxification, production of flavour and aroma. Four genera which are most predominant are Lactobacillus, Lactococcus, Leuconostocand Pedicoccus (Salovaara, 2004). Other organisms are Corynebacterium, Saccharomyces cerevisiae and Streptococcus. In addition, mould species such as Aspergillus, Penicillum, Fusariumand Cladosporiummay be involved. The fermentation processes is by chance inoculation often initiated by mixed microbial population. The organisms are usually from the environment or from the previous reserved batch (backslopping). This inoculation and subsequent metabolic activities result in increasing acidity of the medium thus leading to the elimination of non-lactic acid microorganisms. Subsequent microbial succession inactivates or kills some organisms while others continue with the fermentation. Surviving lactic acid bacteria in the fermentation form a synergy with some yeasts. The fermentation is spontaneous as a result of competitive microbial activities. Hence some strains are best adapted with rapid growth thereby dominating others at particular stages of fermentation. This accounts for succession process as reported by many workers (Mbataet al., 2009). The situation described above also exists during backslopping when some starter cultures (co-culture) are used in some Africanfermented cereal foods. Dominating microorganisms in some fermented cereal foods have been investigated (Muyanjaetal., 2002, Lei and Jacobsen, 2004; Sawadogi-Lingani, 2007;Odunfa and Oyewole 1998; Nigatu 2000; Achi, 1990, Mugulaet al., 2002). Studies of traditional cereal fermentation in many parts of the world reveal similar microorganisms as earlier outlined (Ampeet al., 1999, Ben Omar and Ampe, 2000; Ben Omar et al 2000; Escalanteet al., 2001).

1.2       AIM AND OBJECTIVES

The aim of this study is to isolate and characterize micro-organisms from stored pap.

1.3       OBJECTIVES

i. To isolate and characterize bacterial contaminants from stored pap

ii. To isolate and characterize fungal contaminants from stored pap

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