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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