MICROBIAL QUALITY OF ‘OGI’ (PAP) SOLD IN UMUAHIA MARKET

ABSTRACT

This study investigated the microbial quality of ogi sold in Umuahia market. The ogi samples were collected aseptically from ten different sellers in Umuahia market. These samples were taken to the laboratory immediately and were analysed using standard microbiological and biochemical methods. Escherichia coli, Staphylococcus aureus, Klebsiella, species, Streptococcus species and Pseudomonas species were the  bacteria isolated while Mucor species,  Aspergillus species and  Fusarium  species were the  fungi isolated. The total bacteria counts ranged from 1.2x105  to 9.8x106 cfu/g  and the coliform counts ranged from  1.2x105  to 5.5x106 cfu/g  while the fungal counts ranged from 1.0x105  to 5.0x106 cfu/g. The high microbial count is attributable to poor hygienic practices during the processing and post processing handling of the ogi.

TABLE OF CONTENT

Title Page i

Certification ii

Dedication iii

Acknowledgement iv

Table of content v

List of tables vii

List of figures viii

Abstract ix

CHAPTER ONE

1.0     Introduction 1

1.1 Aims and Objectives 2

CHAPTER TWO

2.0     Literature Review 3

2.1 Maize 3

2.1.1 Uses of Maize 4

2.2   Food Fermentation in Africa 4

2.2.1  Benefits of Fermentation 5

2.2.2   Importance of Lactic Acid Fermentation in Africa 6

2.3  Ogi 6

2.3.1 Preparation of Ogi 6

2.3.2  Physical Properties of Ogi 8

2.3.3  Nutritional and Chemical Properties of Ogi 8

2.3.4  Microbial Properties of Ogi 9

2.3.5 Health Benefits of Ogi 9

2.3.6  Health Hazards of Ogi 10

CHAPTER THREE

3.0  Materials and Methods 11

3.1 Collection of Samples 11

3.2 Sterility of Materials 11

3.3     Media Used   and Preparation 11

3.4 Microbiological Analysis of Samples   11

3.4.1 Serial Dilution 11

3.4.2     Isolation and Enumeration 12

3.5      Characterization of Bacteria Isolates 12

3.5.1    Culture Preparation 12

3.5.2   Microscopic 12

3.6 Gram Staining 13

3.7     Biochemical Test 13

3.7.1 Catalase Test 13

3.7.2 Coagulase Test 14

3.7.3 Sugar Fermentation Test 14

3.8 Characterization of Fungi 14

CHAPTER FOUR

4.0    Results   15

CHAPTER FIVE

5.0 Discussion 20

5.1 Conclusion 21

5.2 Recommendation 21

REFERENCES

LIST OF TABLES

Table Title Page

1 Microbial count of bacteria in different samples of Ogi 16

2 The fungal  count of different samples of Ogi 17

3 Characterization and identification of bacterial isolate 18

4 Characterization of fungal isolate from Ogi 19

LIST OF FIGURES

Figure Title Page

 1 Flow chart for traditional practice of ogi   7

CHAPTER ONE

1.0     INTRODUCTION

Ogi (pap) is a fermented semi-solid product manufactured from cereal (commonly maize, sorghum, 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 adult also enjoy this delicacy (Nago et al, 2001).

Ogi is a porridge prepared from fermented maize, millet in West Africa. The traditional preparation of ogi involves soaking of corn in water for 1-3 days followed by wet milling and sieving to remove bran, hills and germ. The pomance is retained on the sieve and later discarded as an animal feed while the filtrate is fermented for 2-3days to yield ogi which is a sour white starchy sediment (Akiniele, 2000).

During processing, nutrients including protein and minerals are lost from the grains thereby affecting nutritional quality adversely, (Amingo, et al., 2004). The high moisture content of ogi shung predisposes it to spoilage, 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.

Production of ogi is carried out mainly by local producers, and there is risk of high microbial contamination which often makes the food products undesirable due to the presence of micro organisms that cause food spoilage, food poisoning or food intoxification in the food product (Awada, et al. 2005).

Microbiological and nutritional studies by Odunfa  (2001) showed that the lactic acid bacterium Lactobacillus Plantarum, the lactic acid bacteria corynebacterium and Aerobacter, the yeast Candida mycoderma, Saccharomyces cerevisiae and molds Cephalosporium, fusarium, Aspergillus, and Penicillum  are the major organisms responsible for the fermentation and nutritional improvement of ogi. Odunfa  and  Tenrola  (2001),  in their work identified  Lactobacillus plantarum as the predominant organism in the fermentation responsible for lactic production. Corynebacterium hydrolysed corn starch to organic acids while Saccharomyces cerevisiea and Candida mycoderma contributed to flavour development.

1.1 AIMS AND OBJECTIVES

i. To isolate, characterize and  identify the microbial species present in different  selected samples of ogi in Umuahia market.

To determine the microbial load of ogi sold in Umuahia  market

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