ABSTRACT
Ogi, Akamu or Pap which is a common food for weaning babies is usually low in protein (8-15%), mostly when produced from Maize alone. This research was carried out to determine the possibility of improving the nutritional value (protein content) of pap using SoyBean. The maize was steeped along with different percentages of parboiled Soy Bean (5-50%), and allowed to ferment together. The protein determination using Kjeldalh method (Proximate Analysis) showed that the raw Ogi sample from White Maize without Soybean (Control) has the lowest protein content (13.65%) while the Ready–to-eat (Cooked) Ogi from Yellow Maize with 50% BoiledSoyBean has the highest protein content (53.31%). However, more than 75% of the people who were asked for sensory evaluation of Ogi from YellowMaize+50% Parboiled Soybean pap liked it. Hence, processing maize along with up to 50% soybean will tremendously improve nutritional value of pap given to babies as well as adults, as the pap will not need the addition of milk (which is more expensive than soybean) after preparation. Microbiologically, this study characterized the Microorganism found in 0–72h Maize + Soy Bean fermentation medium during Ogi production (a cereal based porridge). The samples were fermented using sterile water for 0–72 hours. About 1ml of the fermentation water was aseptically collected. Standard microbiological characterization of the isolates was carried out. Results revealed that Saccharomyces cerevisiae, Corynebacteria and Lactobacillus species were the main microbes found in the fermentation medium within 72 hours of fermentation. Other microbes found in the medium included Staphylococcus aureus, Escherichia coli, Enterobacter, Pseudomonas, Bacillus, Micrococcus species (bacteria), Aspergillus flavus, Aspergillus niger, Penicillium, Rhizopus, Mucor, and Fusarium (Fungi). However, it was also found that 75% of the isolates were susceptible to the Antibiotics tested against them using the foreign sensitivity disc, while the remaining 25% were resistant to most of the Antibiotics.
TABLE
OF CONTENTS
Title page --------------------------------------------------------------------------------------------- i
Certification ------------------------------------------------------------------------------------------ ii
Dedication --------------------------------------------------------------------------------------------- iii
Acknowledgements ----------------------------------------------------------------------------------- iv
Table of contents ------------------------------------------------------------------------------------- v
Lists of tables ---------------------------------------------------------------------------------------- viii
Lists of figures
----------------------------------------------------------------------------------------- ix
Abstract ------------------------------------------------------------------------------------------------ x
CHAPTER
ONE --------------------------------------------------------------------------------- 1
1.0 INTRODUCTION--------------------------------------------------------------------------- 1
1.1 AIMS
AND OBJECTIVES---------------------------------------------------------------- 3
CHAPTER
TWO--------------------------------------------------------------------------------------
2.0 LITERATURE
REVIEW-------------------------------------------------------------------- 4
2.1 MAIZE----------------------------------------------------------------------------------------- 4
2.2 MAIZE
KERNEL ANATOMY------------------------------------------------------------ 5
2.3 USES
OF MAIZE---------------------------------------------------------------------------- 8
2.4 FOOD
FERMENTATION IN NIGERIA------------------------------------------------ 9
2.5 BENEFITS
OF FERMENTATION IN AFRICA---------------------------------------- 10
2.6 LACTIC ACID BACTERIA (LAB)
----------------------------------------------------- 10
2.7 IMPORTANCE
OF LACTIC ACID FERMENTATION IN AFRICA-------------- 11
2.8 SOY
BEANS--------------------------------------------------------------------------------- 12
2.8.1 HISTORY
OF SOY BEANS--------------------------------------------------------------- 12
2.8.2
FORTIFICATION
OF SOYBEAN WITH MAIZE-------------------------------------- 13
2.9 IMPORTANCE
OF SOYBEAN------------------------------------------------------------ 13
2.10 USES
OF SOYBEAN------------------------------------------------------------------------ 13
2.11 RELEVANCE
OF SOYBEAN TO PAP (OGI) FOR MAIZE------------------------ 14
2.12 OGI-------------------------------------------------------------------------------------------- 14
2.12.1 PREPARATION OF
OGI------------------------------------------------------------------ 15
2.12.2 NUTRITIONAL AND CHEMICAL PROPERTIES OF OGI------------------------- 17
2.12.2 1NUTRITIONAL
PROPERTIES OF OGI----------------------------------------------- 18
2.12.2.2PHYSICAL PROPERTIES OF OGI----------------------------------------------------- 19
2.12.3 CHEMICAL PROPERTIES OF
OGI------------------------------------------------------ 19
2.12.4 HEALTH BENEFITS OF OGI------------------------------------------------------------ 20
2.12.5 HEALTH HAZARDS OF OGI------------------------------------------------------------- 20
CHAPTER
THREE--------------------------------------------------------------------------------- 21
3.0 MATERIALS
AND METHOD------------------------------------------------------------- 21
3.1 FIELD
SAMPLING------------------------------------------------------------------------- 21
3.2 STERILITY
OF MATERIALS------------------------------------------------------------- 21
3.3 SAMPLE
PREPARATION----------------------------------------------------------------- 21
3.4 MICROBIAL
KINETIES OF THE FERMENTATION-------------------------------- 21
3.5 DETERMINATION
OF FERMENTATION PHYSICO-CHEMICAL PARAMETERS------------------------------------------------------------------------------ 22
3.5.1 pH---------------------------------------------------------------------------------------------- 22
3.5.2 TEMPERATURE:
------------------------------------------------------------------------- 22
3.6 CULTURE
MEDIA/ PREPARATION------------------------------------------------- 22
3.6.1 NUTRIENT
AGAR------------------------------------------------------------------------ 22
3.6.2 MACCONKEY
AGAR---------------------------------------------------------------------- 23
3.6.3 SARBOURAND DEXTROSE AGAR (SDA) ------------------------------------------ 23
3.6.4 DEMAN,
ROGOSA AND SHARPE AGAR (MRSA) ------------------------------- 23
3.7 CULTURING
METHOD------------------------------------------------------------------ 24
3.7.1 SERIAL
DILUTION---------------------------------------------------------------------- 24
3.7.2 INOCULATION--------------------------------------------------------------------------- 24
3.8 TOTAL
VIABLE COUNT (TVC) -------------------------------------------------------- 25
3.9 ISOLATION
OF PURE CULTURE ----------------------------------------------------- 25
3.10 STORING
OF PURE CULTURE---------------------------------------------------------- 26
3.11 GRAM
REACTION------------------------------------------------------------------------ 26
3.12 BIOCHEMICAL
TESTS------------------------------------------------------------------- 27
3.12.1 CATALASE TEST-------------------------------------------------------------------------- 27
3.12.2 CITRATE
TEST----------------------------------------------------------------------------- 28
3.13.3 OXIDASE TEST----------------------------------------------------------------------------- 28
3.12.4 INDOLE TEST------------------------------------------------------------------------------ 29
3.12.5 COAGULATE TEST----------------------------------------------------------------------- 29
3.12.6 METHYL RED
TEST---------------------------------------------------------------------- 30
3.13 CARBOHYDRATE
FERMENTATION TEST---------------------------------------- 30
3.13.1 USES OF CARBOHYDRATE FERMENTATION TEST----------------------------- 31
3.14 PREPARATION
OF OGI----------------------------------------------------------------- 32
3.14.1 FILTERING THE
SAMPLE--------------------------------------------------------------- 32
3.14.2 SEPARATION OF SAMPLE STARCH------------------------------------------------- 32
3.14.3 PREPARATION OF READY-TO-EAT OGI------------------------------------------ 32
3.15 DETERMINATION
OF THE BEST SAMPLE OF OGI---------------------------- 32
3.16 PROXIMATE
ANALYSIS OF RAW AND READY – TO – EAT OGI------------- 33
3.16.1 MOISTURE CONTENT
DETERMINATION------------------------------------------ 34
3.16.2 ASH CONTENT DETERMINATION---------------------------------------------------- 34
3.16.4 FAT CONTENT
DETERMINATION--------------------------------------------------- 34
3.16.5 CARBOHYDRATE DETERMINATION----------------------------------------------- 35
3.16.6 PROTEIN CONTENT
DETERMINATION---------------------------------------------- 36
3.16.6 DETERMINATION OF TOTAL TITRATABLE
ACIDITY-------------------------- 37
3.16.7 DETERMINATION OF
PH----------------------------------------------------------------- 37
3.17 STATISTICAL
ANALYSIS--------------------------------------------------------------- 37
CHAPTER
FOUR------------------------------------------------------------------------------------ 38
4.0 RESULTS------------------------------------------------------------------------------------- 38
CHAPTER
FIVE--------------------------------------------------------------------------------------
5.0 DISCUSSION,
SUMMARY, CONCLUSION AND RECOMMENDATION----- 53
5.1 DISCUSSION-------------------------------------------------------------------------------- 53
5.2 SUMMWRY
AND CONCLUSION------------------------------------------------------- 54
5.3 CONTRIBUTION
OF KNOWLEDGE---------------------------------------------------- 54
5.4 RECCOMMENDATION------------------------------------------------------------------- 55
REFERENCES-------------------------------------------------------------------------------- 56
APPPENDIX---------------------------------------------------------------------------------- 62
LIST OF TABLES
Table
4.1: Work samples and their various
proportions. ------------------------------- 41
Table
4.2: The ph readings.
----------------------------------------------------------------- 42
Table
4.3: The temperature readings.
------------------------------------------------------- 43
Table
4.4: Total titratable acidity
(TTA). -------------------------------------------------- 44
Table
4.5: Proximate analysis.
----------------------------------------------------------------- 45
Table
4.6: Microbial isolates from
different Agar per hours.. --------------------------- 46
Table 4.7: Morphological and Biochemical characteristics of some
isolates on MacConkey
Agar. --------------------------------------------------------------- 47
Table 4.8: Morphological and microscopic characteristic of some Lactic
Acid Bacteria on deMan Rogosa and Sharpe
agar(MRSA). ------------------------ 68
Table
4.9: Occurrence of Microorganisms
during the steeping of Maize + soy beans. --49
Table 4.10: Sensitivity tests of some the isolates.
--------------------------------------------- 50
LISTS OF FIGURES
Figure 1: 0hr fermentation of samples.
-----------------------------------------------------------
Figure 2: 72hr fermentation of
samples-----------------------------------------------------------
Figure 3: Recommended samples after
blending-------------------------------------------------
Figure 4: Sensitivity test for E. coli
-----------------------------------------------------------------
Graph 4.1: Graph of ph against fermentation time (h)
-----------------------------------------------
Graph 4.2: Graph of Temperature against fermentation
time (h) ----------------------------------
Graph 4.3 Graph of TTA against fermentation time
(h) ---------------------------------------------
Figure 5: Sensitivity test for Proteus sp.
------------------------------------------------------------
Figure 6: Sensitivity test for Staphylococcus
aureus----------------------------------------------
CHAPTER ONE
1.0 INTRODUCTION
Ogi (Pap or Akamu) is a fermented
semi-solid product manufactured from cereals commonly maize, sorghum, and or
millet. It is a staple food in most African countries, with varying preparation
methods and names. Ogi is commonly used as weaning food for babies and also for
young children and as a standard breakfast cereals in many homes, but some
adult also enjoy this delicacy (Nago et al.,
2011). Ogi is a porridge prepared from fermented maize, sorghum and or millet
in West Africa. The traditional preparation of Ogi involves soaking of corn in
clean water for about 1-3 days followed by wet-milling using a blender then
sieving to remove bran, hulls and germ. The pormance is retained on the sieve
and later discarded as an animal feed while the filtrate is fermented for about
2-3 days again to yield Ogi which is a sour white starchy sediment (Akinele et al., 2010).During processing,
nutrient including protein and minerals are lost from the grains thereby
affecting nutritional quality adversely. The high moisture content of Ogi
predisposes it to spoilage.
However, Ogi as it is mostly called is the most popular
traditional health-sustaining fermented food in Western Nigeria. It is
formulated from cereal: White maize (Zea mays), yellow maize (Z. mays,
yellow variety), red guinea corn (Sorghum vulgare), white guinea
corn (Sorghum bicolor) and millet (Pennisetum typhoideum) but not
from rice and wheat. In some communities in southwestern Nigeria, uncooked ogi
is normally administered to people having running stomach to reduce the
frequency of stooling, but the empirical proofs for this claim is lacking.
Studies have revealed that Lactobacillus rhamnosus and L. reuteri could
colonize the vagina, kill viruses, and reduce the risk of infections, including
bacterial vaginosis (Reid et al., 2011a; Cadieux et al., 2012).
The
nutritional benefits of ogi have been investigated extensively but the
therapeutic and preventive effects of ogi and LAB, which are responsible
for the fermentation and organoleptic quality of ogi have been scantily
reported. LAB has been implicated in the fermentation of ogi and has
been frequently isolated. Lactobacillus spp., Pediococcus spp.,
Leuconostoc spp. and Weissella spp. have been reported variously.
However,
the reduction in moisture content through drying can enhance the shelf life,
provide convenience and allow for easy reconstitution of the Ogi powder.
Although drying may extend the shelf-life of food, it may also impact some
undesirable changes in the quality of food (Omemu et al., 2017).Several traditional fermentation have been upgraded
to high technology production systems and this has undoubtedly improved the
general well-being of the people as well as the economy (Achi, et al., 2015).
Fermentation of pap most of the
times is spontaneous but could also be induced. The combination of different
types of cereals in the production of pap increase the protein quality and
relative nutritive values which would have been lost during steeping, milling
and sieving processes compared to use of single cereal. Several strategies have
been used to increase the protein content and minimize nutrient loss (Inyang
and Idoko, 2016). Currently in Africa, efforts are being made to modify the
processing of pap with a view to enhancing its nutritive value and
shelf-life. One of such methods of
achieving this is by blending with legumes that is high in proteins such as
soybeans seed. However, Ogi has two
possible uses; as food and as medicine for running stomach. As food, Ogi can be
used for the production of backed pap which is called by Yorubas, Agidi by
Igbos and calabars. It can also be used as food by mixing with boiled water to
attain a jelly-like thick state, ready for drinking. Also, as medicine, raw part
of the Ogi, when mixed with clean and well sterilized water has the ability to
stop running stomach when taken in good quality (Ohenhen and Ikene-Bommeh, 2017).
1.1 AIMS AND OBJECTIVES
1. To
assess the microorganisms associated with maize (Zea maize) fermentation.
2. To
determine the maize-soybean ratio suitable for human consumption.
3. To
produce and compare the nutritional quality of Ogi produce from maize alone and
Ogi prepared by mixing maize and soybean seed.
4. To
determine the effect of fermentation on cereals
5. To
conduct sensitivity test on the microbial isolates.
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