THE SHELF LIFE AND MICROBIAL QUALITY OF PAP (OGI)

ABSTRACT

The shelf life and microbial quality of fresh pap (ogi) was investigated.Three (3) ogi samples (A, B, C) representing white, yellow and red (guinea corn) under different  storage conditions:  Changing the water (1), dry storage (2) and without changing of water (3). Four (4) genera of bacteria; Lactobacilus species, Bacillus species, Streptococcus species, Escherichia species and Pseudomonas species were isolated. The fungal isolates were Rhizopus species, Aspergillus species, Saccharomyces species and Fusarum species. For the total viable count the least count was obtained from ogi 1 sample A with 3.2×106 Cfu/ml on day 0 while the highest count was ogi 1 sample C with 7.8×106 Cfu/ml on day 8. For the total coliform  count, the least count was 3.2×105 Cfu/ml was recorded against ogi 1A, 2A and 3A for day 0, the highest count was 6.2×105Cfu/ml for ogi 1B on day 8. For the total fungal count, the least count was 3.1×105Cfu/ml from sample 1A on day 0, while the highest was 5.4×105Cfu/ml by sample 1C on day 8. The ogi samples whose water was changed on daily basis have the best result as far as organoleptic properties and shelf life study was concerned. The colour and flavor remain normal on the 4th day for ogi 1A, while for ogi 1B and C, they were normal on the second day, ogi 3A,B,C changed colour and flavor after the 1st day. The result of this study shows that changing water ogi is the best natural method of preservation of ogi. The result of the organoleptic properties/shelf life study showed that changing the water of ogi is still the best natural method of storing for use in the home.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v

List of tables’ vii

Abstract viii

 CHAPTER ONE

1.1 Introduction 1

1.2 Objectives of the Study 2

CHAPTER TWO

LITERATURE REVIEW

2.1 Maize 3

2.2 Structure and Physiology 4

2.3 Worldwide Maize Production 5

2.4 Medicinal Uses of Maize. 6

2.4.1 Gonorrhea treatment 6

2.4.2 Treatment of UTI 6

2.4.3 Treatment of Malaria and Fever 6

2.4.4 Traditional Medicine 7

2.5 Guinea Corn. 7

2.5.1 Nutritional Value of Guinea Corn 8

2.5.2 Therapeutic Benefits of Guinea Corn 9

2.5.3 Rich in Calories and Macronutrients 9

2.6 Ogi (Akamu) 9

2.6.1   The Fermentation Process 11

2.6.2 Microorganisms Associated With Ogi 12

2.6.3 Physical Properties of Ogi 13

2.6.4 Nutritional Values of Ogi 14

CHAPTER THREE

3.1    Materials and Methods 16

3.2 Media Used 17

3.3 Isolation of Bacteria and Fungi   17

3.4 Identification of Isolates 18

3.5 Gram Staining 18

3.6 Biochemical Tests 18

3.6.1 Catalase 18

3.6.2     Coagulase Test 19

3.6.3 Sugar test  19

CHAPTER FOUR

4.1 Results 20

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 Discussion   29

5.2   Conclusion 30

5.3 Recommendation 30

REFERENCES

LIST OF TABLES TABLE                         

TABLES  TITLE                              PAGE

1. Total Viable count of Ogi Samples on Nutrient agar during storage period     21

2. Total Coliform count of Ogi Samples on Mac Conkey agar during storage period     22

3. Total Fungal counts of Ogi Samples on Sabouraud Dextrose agar during the storage                          period      23

4. Characterization and Identification of bacterial Isolates         24

5.  Morphological Characteristics of Fungal Isolates        25

6. Organoleptic properties/Shelf life study of ogi samples whose water was changed                                     on a daily basis     26

7. Organoleptic properties/Shelf Life Study Of Ogi Samples Which Were Kept Dry On                          Cotton Cloth (Sieve)     27

8. Shelf life study of ogi samples whose water was not changed     28

   CHAPTER ONE

1.1 Introduction

Fermentation process serves as a mean of providing a source of nourishment for large rural populations. Fermentation enhances the nutrient content of foods through the synthesis of proteins, vitamin and essential amino acids (Amusa  et al.,  2010). Ogi (akamu) is a product of fermented maize (Zea mays) widely eaten in Africa (Adams and Moss, 1995, Amakoromo, 2011).

Similar maize preparations in Ghana in Africa are referred to as “ Akana” or Kenkey”,  other  cereal also used include sorghum and millet. Ogi is often marketed as a wet cake formerly wrapped in leaves but presently in transparent polythene bags. Gelatinized Ogi (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. (Ozoh and Kuyanaba, 1995, Amakoromo, 2011.)

  Ogi is a fermented non-alcoholic starch food that has sour taste. It turns into semi-solid porridge when cooked. Ogi can be consumed with varieties of other food products like bread, fried bean cake (Akara), Moi-moi, fried yam, cooked beans and fried plantain. Ogi can also be consumed with milk, tea, sugar and honey to improve its taste and nutrients (Osungbara, 2009). This supplementation is also done to improve the low quality of cereal protein and to replenish the substantial loss of nutrient at different stages of production.

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 in two amino acids, lysine and tryptophan making it a poor proteinous food (Jay, 2005).

  Ogi has become part of the staple diets for young adults, nursing mothers  and weaning ration for infants between the ages of 1-2 years (Marero et al., 1989). Ogi is a choice meal for patients that are in need of soft and easily digestible foods. Micro-organisms are involved in the processing of Ogi especially during the fermentation process. Some of these microorganisms could be also be responsible for the spoilage when not properly stored (example include Escherichia coli in water).

The traditional fermentation method employed in Ogi 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- Ogi. Ogi 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 are 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 (Amakoromo, 2011).

1.2 Objectives of the Study

i. To isolate, characterize and identify bacterial and fungal isolates in stored pap (ogi).

ii. To determine the shelf life of pap using different methods of storage.

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