ABSTRACT
The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial pH of 6.8 which latter reduced to 4.9 at the end of steeping. A liquot from 10-4 and 10-5 dilution was streaked aseptically on each of the already prepared solid media, suing a sterile wire loop. The plates were incubated at 370c for 24 hours, after which the paltes was checked for visible bacterial growth. The bacterial number for the steeped water ranged from Pap1 4.7x104 to Pap II 3.2 x 107 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x 106 cfu/ml. In the stored pap, pap I had higher count which range from Pap II 7.2x104 to Pap I 6.0x107 cfu/g while Pap II 6.0x107 to PapI 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 Lactobacillus species Bacillus specie, Corynebacterium, streptococcus specie and clostridium species. The fungi were Aspergillus species fusrarium specie, pencillium specie sachanomyces specie and candida specie. The bacteria spp isolated from stored pap were lactobacillus species, streptococcus specie Eubacterium specie, Pseudomonas specie, Baccillus specie, streptococcus specie, Lactobacillus specie, Leucomostoc specie for pap I and II respectively. The fungi isolated were Aspergillus specie, Pencillum specie, Fusarium specie, sacharomyces specie, candida specie, Debaryomyces specie for pap I and II respectively. 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
Acknowledgments iv
Table
of Contents v
List
of Tables vii
Abstract viii
CHAPTER ONE
1.0 INTRODUCTION
1.1 Aim and Objectives
1.2 Objectives
CHAPTER TWO
2.0 LITERATURE REVEW
2.1 Ogi
2.2 Production Processes
of Ogi
2.3 Microbial Quality of
Ogi Production from Fermented Maize
2.5 Nutritional Changes in Stored Pap (OGI)
2.6. Constrains Associated With Fermentable Food
2.6.1 Processing
environment
2.6.2 Storage condition
2.7 Options for
Overcoming The Problems
2.7.1 Process control
2.7.2 Microorganisms
control
2.7.3 Control of
processing environment
2.7.4 Enhancing the
shelf life
2.7.5 Improving its nutritional
quality
CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 Study Area
3.1 Collection of
Sample
3.2 Materials And Equipment Used
3.3 Media And Reagents Used
3.4 Sterilization
3.5 Preparation of Pap (OGI)
3.6 Quantitative Analysis of Microorganisms
•
Serial Dilution
3.6.2 Culturing Technique
3.7 Identification
Of Isolates
3.7.1 Gram Staining
3.7.2 Spore Staining Technique
3.7.3 Motility Test
3.8 Biochemical Test
3.8.1 Catalase Test
3.8.2 Coagulase Test
3.8.3 Citrate Test.
3.8.4 Oxidase Test
3.8.5 Indole Test
3.8.6 Urease Test
3.8.7 Methyl Red Test
3.8.8 Voges-proskaeur Test
3.8.9 Sugar Fermentation Test
3.9 Identification Of Fungi
CHAPTER FOUR
4.0 RESULTS
CHAPTER FIVE
5.0
DICUSSION, CONCLUSION AND RECOMMEDNATION
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
LIST OF TABLES
Table Title Page
•
Changes of pH value during the steeping of maize for pap
production
•
Bacterial count of steeped water during the steeping of
maize for
pap production
•
Fungal counts of steeped water during the steeping of maize
for
pap
production
•
Bacterial count for pap samples I and II during storage at
room
temperature
•
Identification of Bacteria Isolated from Pap samples
CHAPTER
ONE
1.0 INTRODUCTION
Fermentation technology
is as old as man (Ijabadeniyi, 2007), and as such is an integral traditional
norm especially in most communities in tropical Africa. Badmos et al. (2014) described fermentation of
food as age-long culture which has been under documented particularly in West
Africa, where absence of writing culture made its origin difficult to trace.
Fermentation of food typically involves the application of microorganisms
(either from the environment i.e. spontaneous process or inoculated in a controlled
environment) that produces certain enzymes which changes the chemical
attributes of the food from its original form/state. Kohajdova and Karovicova
(2007) defined fermentation as a desirable biochemical modification process of
main food matrix brought about by microorganisms and their associated enzymes.
The changes that occur during fermentation could either be deleterious
(producing toxins) or beneficial (producing food products with superior or
distinct attributes). According to Eze et
al. (2014), traditional food fermentation is a biotechnological process taking the advantage of
the natural microbiota allied with fresh food products in an economical and
empirical method to preserve food and enhance its organoleptic and nutritional
quality. Several processing technologies and techniques have been widely
applied in enhancing the nutritional properties of fermentable cereals
products. This includes cooking, sprouting, milling and fermentation (Wakil and
Daodu, 2011).
Also Oyewole and Isah
(2012) noted the merits of locally fermented food to include enhancing its
organoleptic and preservative properties, provision of nutritional quality,
detoxification and production of antibiotics.
Globally several fermented food products abound. Some of these include Doklu (a maize based fermented food
indigenous to Côte d‟Ivoire (Assohoun et
al., 2013), Kolo and kenkey in Ghana (Halm et al., 1993; Kohajdova and Karovicva, 2007) including Nsiho (white
kenkey) (Anann et al., 2015), Boza (a fermented food from
different cereals feedstocks such as maize, rice and wheat flours with high
viscosity and are indigenous to Turkey), Togwa (fermented food produced from
different feedstocks such as cassava or maize, sorghum or millet and native to
Tanzania), Mahewu (magou) in south Africa and Uji in East Africa (Kohajdova and
Karovicva, 2007), Masa (mainly from maize, and sometimes from sorghum and rice)
in Northern and Southwestern parts of Nigeria (Adegbehingbe, 2014).
Nigeria is endowed with
several fermentable indigenous staple foods that serve as raw materials for
many agro-allied cottage industries (Ijabadeniyi, 2007). According to Iwhoha
and Eke (1996), Nigeria has about 30 indigenous fermented foods prepared from 7
categories of feedstocks including cereals (ogi,
burukutu and pito), fruits (agadagidi, cacao wine, Ugba), legumes (iru,
daddawa, ogiri-egusi, ogiri-isi, ogiri-ugu or Ogiri-nwan), palm tree (palm
wine), cassava tuber (gari, fufu, lafun, Abacha, Elubo, loiloi, kokobele),
animal protein (afonnama, Azu-okpo, Nsiko, Uponi or oporo) and milk (maishanu
and nono, warankasi). These fermented food which are produced from different
feedstocks include ogi (maize),
burukutu and pito (maize and sorghum), agadagidi (over ripe plantain or
banana), cacao wine (cocoa pod palp), Ugba (African oil bean cotyledons), iru
(African locus bean), daddawa (soya beans), ogiri-egusi (melon seeds) ogiri-isi
(castor oil seed), ogiri-ugu or Ogiri-nwan (fluted pumpkin seeds), palm wine
(rapha palm or oil palm tree), gari, fufu, lafun, Abacha, Elubo, loiloi
(cassava root), kokobele (cocoyam corms), afonnama (beef tripe), Azu-okpo
(fish), Nsiko (crab), Uponi or oporo (crayfish or shrimps), maishanu and nono
(cow milk) and warankasi (goat/cow milk) (Iwuoha and Eke, 1996). Similarly,
Oyewole and Isah (2012) also updated that locally fermented plant based foods
in Nigeria which are grouped into tubers (e.g. gari, and fufu), cereals (e.g. ogi and pito), legumes (e.g. dawadawa
and iru), milk (e.g. local cheeses) and beverages (e.g. palm wine). Others
include masa (Sanni and Adelusi, 2013), kokoro (Oranusi and Dahunsi, 2015),
sekete (Onaolapo and Busari, 2014).
These fermentable products are found all over
Nigeria.. For instance, ogi fermented
from maize is found to a large extent in the south, west and east and also
northern part of the country. Other fermented foods are mainly from fruits,
legumes, tree sap, tuber, animal protein and milk (Iwuoha and Eke, 1996).
Blandino et al. (2003) reported that
some of these traditional foods are used as colorants, spices, beverages and
breakfast or light meal foods, while a few of them are used as main menu foods.
In addition, locally fermented foods are a source of livelihood to several
families in Nigeria. Cereals have been known to man from the earliest times
porridge prepared from cereals are eaten
in different parts o 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, 2017, Adeniyi and Potter 2018, Uno and field 2011).
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 (Sorghum bicolor) and
millet (perinisetum typhoideum) are grown in the northern part of the country.
A fermented cereal product is known as paplogi). Corn is processed into traditional food such
as paplogi) Umo and fields 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, some states
such as Anambra, Imo, Enugu and Abia refer to it as Akamu but Ogi is a Yoruba
name but most state 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 2017,
Onyekwere and Akinrele 2017).
Pap ogi) 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 wearing 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 2012). 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 indigens beliwved that pap is
capable of stimulating the production of breast milk in Nursing mother (Bassir
2012). 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.
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. Microorganisms are
involved in the processing of pap especially during fermentation and equally
during storage. Few organisms are found
in the pap, if it is properly stored.
Their presence in pap during storage leads to irregular of flavour and
loss of nutrients (van veen and steinkrans 2010). This is the result of their metabolic
activity in the stored pap. The traditional method of pap production using
various grains encourage significant nutrient losses, Losses may occur during
steeping, milling and sieving. Large
parts of the protein in the grain is located in the testa and germ that are
shifted off during processing. Losses of fibre, protein, ash as well as some
vitamins have been reported by Banigo and Muller (2012). Losses in nutrients
could be minimized by using an improved wet milling method devised by Banigo
and Muller (2012).
The traditional
preparation of maize Ogi involves soaking of maize in water for 1 to 3 days
followed by wet milling and sieving to remove bran, hulls and germs (Akinrele et al; 2010, Akingbala et al., 2011; Odunfa, 2015). The pomace
is retained on the sieve and later discarded as animal feed while the filtrate
is fermented (for 2-3 days) to yield Ogi, which is sour, white starchy sediment
(Odunfa, 2015).
Maize products are the
cheapest and readily available fermented foods for infants and young adults in
most tropical countries (Torre et al,
2011). They are important energy food rich in carbohydrates and with traces of
vitamins, proteins and minerals (Achternberg et al., 2014; FAO, 2019) and are natural antioxidants (Eaton and
Nelson, 1991). The importance of vitamins as antioxidants was aptly discussed
by Singh and Sachan (2011). Fermented
foods are of great significance because they provide and preserve vast
quantities of nutritious foods in a wide diversity of flavours, aromas and
textures which enrich the human diet. Fermented foods have been with us since
humans arrived on earth. They will be with us far into the future as they are
the source of alcoholic foods/beverages, vinegar, picked vegetables, sausages,
cheeses, yogurts, vegetable protein, amino acid/peptide sausages, cheese,
yogurts, vegetables protein amino acid/peptide sauces and pastes with meat like
flavours, leavened and sour-dough breads (Steinkraus, 2017).
Nigeria is endowed with
a wide range of fermentable indigenous staple foods that serve as raw materials
for agro allied-cottage industries. These industries utilize small-scale
equipment and provide alternative equipment for rural communities while adding
value to such local porridge (Latunde -Dada, 2010). One common example of
indigenous fermented foods in Nigeria is Ogi.
The wet fermented
porridge is prepared and consumed as Ogi; Akamu and Akassan among the Yorubas,
Ibos and Hauses in the west, east and northern Nigeria, respectively (Praveen
and Hafiz, 2013). These maize products are common in seemingly poor and impoverished
communities across the developing countries (Inyang and Idoko, 2016). These
fermented products are largely from zea mays, Oryza Sativa, Sorghum Valgare and
Tritiecum aestivum. Their production is often by small-scale enterprise
undertaken by unskilled female attendants (Aminigo and Akungbale, 2014).
The inclusion of Fumonisin and at aflatoxins in maize
(Jesperson et al., 2014) and other
cereal products (Fandohan et al;
2015, Shepherd et al; 2012) has been
linked to certain species of fungi including Aspergillus, Penicillium, Rhizopus
and Fusarium by Omemu et al;
(2015). The cinogenic effects of this
contamination were extensively discussed by Shepherd et al., (2012).
Few of these toxins including FBI are associated with high degree of
cancer in rats and humans. Hendricks (2019) and Barug et al. (2014) warned of the health implication of consuming
mycotoxins contaminated maize products. Fandohan et al. (2015) Warned of the danger of using the supernant of Ogi as
solvent to extract active ingredients from traditional herbal plants because of
probable high level of Fumonis. A
positive correlation between the level of aflaxoxins and the incidences and
severity of kwashiorkor in infants Adhikari et
al., 2014 has been established. They also discovered a significantly low
hemoglobin level, longer oedema and increased infection rate in children that
were positive for aflatoxins. Ogi is either consumed as porridge (pap) or as
a gel-like product (Agidi) by a very large number of Nigerians. Pap however is
the most important traditional food for weaning infants and the major breakfast
cereal for adults especially the low income earners that cannot afford imported
baby food (Onyekwere et al., 2019).
1.1
AIM AND OBJECTIVES
The aim of this study is to isolate
and characterize micro-organisms from stored pap.
1.2 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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