ABSTRACT
Evaluation of microbial quality in processed and preserved pap was carried out in this study. Two samples of maize (white and yellow) were purchased from Ndoru and Orieugba market in Umuahia Abia State. The microbial load and quality of microorganisms present were determined using pour plate method. Highest heterotrophic bacterial counts occurred at 72 hours in Ndioru market (8.01x104cfu/ml)) for yellow maize, Highest coliform count at Ndioru market (8.9x102cfu/ml), and Highest fungal count at Ndioru market (4.7x102cfu/ml). The lowest heterotrophic count occurred in 0 hour at Ndioru market for yellow maize (4.0x104cfu/ml), lowest coliform count for White maize 2.0x102cfu/ml) in 0 hour at Orieugba market, (2.9x102cfu/ml) in 0 hour at Ndioru market and 24 hours (2.7x102cfu/ml) for Ndioru market for yellow maize and No growth were recorded for 0 hour in fungal plate count for yellow and white maize. The higher counts were seen in 0 hour for white pap 2.8x104cfu/ml) at Orieugba market and lowest count observed at 72 hours (1.4x104cfu/ml) for yellow pap at Ndioru market. The coliform plate count had fluctuating count range. Lowest count were observed at 72 hours (0.9x102cfu/ml) in Orieugba market for white pap. The yeast plate count had highest occurrence of (3.7x102cfu/ml) and (1.104cfu/ml) for Ndioru market and Orieugba market for yellow and white pap respectively. Nine (9) microorganism were isolated from this study, they includes Escherichia coli, Shigella sp., Salmonella sp., Klebsiella sp., Staphylococcus aureus, Bacillus sp., Saccharomyces cerevisae, Lactobacillus sp and Micrococcus sp. They were identified according to microbiolPapcal guidelines. One (1) fungi, Aspergillus niger was isolated from this study. The highest percentage occurrence of bacteria occurred in Escherichia coli (100%), Salmonella sp. (100%), Bacillus sp. (100%) and Aspergillus sp (100%). Other bacterial Staphylococcus aureus (50%), Klebsiella sp (50%) and Shigella (50%) have low occurrences for microbial and fungal isolated from steeping of maize varieties. Lactobacillus sp (100%), Saccharomyces cerevisae (100%) and Escherichia coli (100%) had highest occurrence while Micrococcus sp (50%) had lowest occurrences for microbial and yeast isolates from stored pap. The change of pH value and temperature during the steeping of maize for pap production was presented in table 4.1. The pH values of the white and the yellow maize increased as the steeping hours increases from 0 hr – 72 hrs, while the temperature of the yellow maize and white maize increased tremendously from lower reading 31oC and 31oC to 32oC and 33oC respectively for the maize. . The pH of the pap for 0 hour – 72 hours increased from 4.9 – 5.9 while the temperature increased from 310C - 330C while the TTA increased from 0.13 – 0.27. The water samples were the major sources of microbial contamination of products at all the production stages. The bacteria, yeast and fungi can be linked to the unhygienic practices during production stages. Its recommended that good and personal hygiene practices should be maintained at every stage of production to avoid increase rate in contamination
TABLE OF CONTENTS
Certification i
Dedication ii
Acknowledgements iii
Table of Contents iv
List of Tables v
List of figures vi
Abstract vii
CHAPTER ONE
1.0 Introduction 1
1.1 Background of the study 1
1.2 Statement of the problem 2
1.3 Objectives
of the study 3
1.4 Significant of the study 3
1.5 Scope of the study 4
CHAPTER TWO
2.0 Literature review 5
2.1.1
Types of
maize grain 6
2.1.2 Uses of maize grain 7
2.2 Properties of Pap 7
2.2.1
Physical
properties of Pap 7
2.2.2
Nutritional
and chemical properties of Pap 8
2.2.3
Microbial
properties of Pap 8
2.3
Health
hazards of Pap
2.4
Benefits of fermentation 9
2.5
Food fermentation in Africa 10
2.6
Importance of lactic acid fermentation in Africa 11
2.7 Starter culture in
fermented food 12
2.7.1 Moulds 12
2.7.2
Yeasts 12
2.7.3
Bacteria 12
2.8 Lactic acid bacteria in cereal foods 13
2.9 Future of fermented foods 14
CHAPTER THREE
3.0 Materials and methods 17
3.1 Media used 17
3.2 Collection of samples 17
3.3 Sample processing 19
3.4 Colony counts of
isolated microorganisms 19
3.5 Characterization
and identification of bacteria isolated 19
3.5.1 Colony features 20
3.6 Microscopic
features 20
3.7 Gram
staining 20
3.7 Biochemical tests 21
3.7.1 Catalase test 21
3.7. 2 Coagulase test 21
3.7.3
Oxidase test 21
3.7.4
Citrate test 21
3.7.5
Indole test 22
3.7.6
Motility test 22
3.7.7
Sugar
fermentation 22
3.8 Identification of
fungi isolates 23
3.9 Physicochemical
analysis 23
3.9.1 pH
determination of the Pap sample 23
3.9.2 Temperature
determination of Pap
CHAPTER FOUR
4.0 Results 24
CHAPTER FIVE
5.0 Discussion and conclusion 37
5.1 Discussion 37
5.2 Conclusion 39
5.3 Recommendations 40 References
LIST OF TABLES
Table Title
Page
4.1: Change of pH value and
temperature during the steeping of maize for pap production 26
4.4: Morphologiccal and
biochemical characterization of bacteria isolated from processed and
preserved pap 33
4.6: Percentage occurrence of microbial and
fungal isolated from steeping of maize varieties 35
4.7: Percentage occurrence of microbial and
yeast isolates from stored pap 36
LIST
OF FIGURES
Figure Title Page
4.2a:
Microbial counts (heterotrophic) during the steeping of maize varieties (102cfu/ml)
27
4.2b:
Microbial counts (coliform) during the steeping of maize varieties (102cfu/ml) 28
4.2c:
Microbial counts (fungal) during the steeping of maize varieties (102cfu/ml) 29
4.3a:
Microbial count (heterotrophic) of stored white and yellow pap 30
4.3b:
Microbial count (coliform) of stored white and yellow pap 31
4.3c: Microbial count (fungal)
of stored white and yellow pap 32
4.5: Physicochemical parameter
of stored pap 34
CHAPTER
ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Pap (akamu) is a product of fermented maize (Zea
mays) widely eaten in Africa (Amakoromo, 2011). Similar maize preparations
in Ghana are referred to as “Akana” or “Kenkey”. Pap is often marketed as a wet
cake formerly wrapped in leaves but presently in transparent polythene bags.
Gelatinized Pap (a porridge) called “pap” is mainly used as a breakfast meal
for adults and weaning food by low income earners who cannot afford the more
expensive imported weaning foods (Amakoromo, 2011).
In Nigeria maize is used in the production of Ogi (Yoruba)
or Akamu (Igbo). Maize is an important source of carbohydrate, protein, Vitamins
B and Minerals. Maize is deficient in two amino acids, lysine and tryptophan
making it a poor proteinous food (Jay, 2005). The maize porridge (Pap) has become
part of the staple diets for young adults, nursing mothers and weaning ration
for infants between the ages of 1-2 yrs (Adebolu, et al., 2007). Pap is
a choice meal for patients that are in need of soft and easily digestible
foods. Pap is a fermented non-alcoholic starch food that has sour taste. It
turns into a semi-solid porridge when cooked. Pap can be consumed with varieties
of other food products like bread, fried bean cake (Akara), Moi-moi, fried yam,
cooked beans and fried plantain. Pap can also be consumed with milk, tea, sugar
and honey to improve its taste and nutrients (Osungbara, 2009).
In most parts of Africa especially in Nigeria, children
are fed with mashed adult foods. These foods are bulky and this therefore
reduces food intake by a child, often resulting in malnutrition. The
development of nutritionally balanced calorie dense, low bulk and easily
digestible weaning food becomes mandatory. This involves the use of simple but
time consuming traditional technology called fermentation. The traditional fermentation
method employed in Pap production is a wild process and microorganisms are not
controlled. Microbiological analyses have shown the presence of several genera
of bacteria, moulds and yeasts in the fermented maize product- Pap (Amakoromo,
2011)
Pap is fairly acidic (pH 4.8), which tends to inhibit
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 Pap is carried out using various techniques, which include
refrigeration, freezing and drying (dehydration) to reduce the microbial load
and consequently spoilage(Amakoromo, 2011)
Fermentation of Pap
is by microorganisms from the environment and quality control is
absent in the traditional method of preparation. A lot of nutrient losses occur
during processing of cereals for Pap manufacture hence, several attempts
have been made to improve the nutritional status of Pap by fortifying it
with protein rich substrates. However, nutritional improvements of these
fermented cereal gruels with proteineous foods lowered their pasting
viscosities and sometimes affected their sensory attributes adversely. These factors
are likely to influence consumer acceptability (Osungbaro, 2009).
The microorganisms in Pap have been isolated and
identified (Ohenhen, 2002), molds associated with the surface microflora of
fermenting corn are Cephalosporium
sp, Rhizopus sp, O’ospora sp, Cercospora
sp, Fusarium sp and Aspergillus sp, including A. niger and Penicillium sp, Cephalosporium
sp predominates. All are eliminated within 6h of steeping. The bacteria are Corynebacterium sp, Clostridium sp, Enterobacter
cloacae and Lactobacillus plantarum, Lactobacillus brevis and Acetobacter sp. Yeast isolated were Saccharomyces cerevisiae, Rhodotorula
sp and Candida mycoderma. The above
microorganisms are not all found in all fermentations (Ohenhen, 2002).
1.2 STATEMENT OF THE PROBLEM
As a result of the extent in which to which pap is
consumed, it is imperative to know how its preparation process is carried out,
the step by step approach. Pap is prepared mainly locally, it becomes
imperative to know the conditions, sanitary environment, whether it’s exposed
to contamination during\ the process of preparation and preservation. The
processing and preservation of pap serves as a means of providing a major
source of nourishment for large rural populations and contributes significantly
to food security by increasing the range of raw material which can be used in
the production of edible products (Gabriel, and Akharaiyi, 2007). The use of
biological and natural means in the improvement of nutritive value of food
products have greater advantages over the use of chemical because biotechnological
synthesized products are less toxic and environmentally friendly (Motarjemi,
2002). This study therefore examines the microbial quality of processed and
preserved liquid pap.
1.3 OBJECTIVES
OF THE STUDY
·
The broad objective of
the study is to evaluate the microbial quality of processed and preserved pap.
The specific objectives of the study are to;
·
To isolate and
characterize bacteria involved in the maize fermentation,
·
To analyze the
physicochemical parameters during fermentation,
·
To isolate, characterize
bacteria in preserved pap.
1.4 SIGNIFICANT OF THE STUDY
One major locally fermented food produced in Nigeria
is Pap. Pap is an essential weaning food for infants as well as a dietary
staple for adults in West Africa (Bolaji, et
al., 2014), prepared from cereals like maize, sorghum and millet (Bolaji, et al., 2014). Omemu (2011) further
reported that pap, an acid-fermented cereal gruel is a staple food in several
parts of Nigeria. Pap is used as a generic name, but in most states of Nigeria
it refers to maize Pap (Ijabadeniyi, 2007). Though Sorghum pap and millet pap
which are known as pap baba and papgero respectively also exist and also called
furah in some parts of Northern Nigeria (Ijabadeniyi, 2007). Hence this work is
aimed at evaluating the microbial quality in processed and preserved pap.
1.5 SCOPE OF THE STUDY
Evaluation of microbial quality is the main coverage
of this work, with emphasis on the processing and preservation of pap.
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