Project Materials

ISOLATION AND CHARACTERIZATION OF MICRO-ORGANISMS FROM STORED PAP (OGI)

ABSTRACT

The microbiological alterations that occur during the steeping and storage of pan (ogi) were investigated. The steeped water had an initial PH of 6.8, which decreased to 4.9 at the end of steeping. The bacterial number in the steeped water ranged from 4.7×104 to 3.2 x 107 cfu/ml, and the fungal number ranged from 1.5 x103 to 5.7 x 106 cfu/ml. In the stored pap, pap I had a higher count, ranging from 7.2×104 to 6.0×107 cfu/g and 6.0×107 to 1.6×1011. The fungal count for pap I and II varied from 8.2 x 105 to 2.5×1012 and 8.2×106 to 3.6×1010, respectively. The microorganisms isolated from stee ping included Lactabacillus species, Bacillus species, Corynebacterium, Streptococcus species, and Clostridium species. The fungus were Aspergillus species, Fusrarium species, Pencillium species, Saccharomyces species, and Candida species. Lactobacillus species, streptococcus specie, Eubacterium specie, Pseudomonas specie, Baccillus specie, streptococcus specie, Lactobacillus specie, and Leucomostoc specie were isolated from preserved pap. The fungi isolated were Aspergillus specie, Pensillum specie, Fusarium specie, Saccharomyces specie, Candida specie, and Debaryomyces specie for pap I and II. After 48 hours of storage without changing the water, the pap developed an odd flavour and was no longer fit for ingestion. On the other hand, pap stored while changing water is safe and suitable for ingestion.

Chapter one

INTRODUCTION

1.1 Background of the Study

grains have been known to man since ancient times, and porridge made from grains is eaten in many parts of the world, particularly in developing countries where they may form the foundation of the diet.

This porridge could be baked to increase flavour, quality and digestibility (Oke 1967, Adeniyi and Potter 1978, Uno and Field 1981).

Corn (zea mays) is one of the grains that are an important part of the human diet. In Nigeria, maize is planted primarily in the south, while sorghum (Sorghum bicolour) and millet (Perinisetum typhoideum) are grown in the north. A fermented cereal product is called as paplogi. Corn is turned into traditional foods like paplogi (Umo & Fields, 1981).

Pap is a fermented, non-alcoholic starchy meal that is a popular staple in West Africa. It is a sour fine past liquor that, when boiled, forms a thin semi-solid porridge. Pap (Ogi) porridge has a smooth texture and a sour taste similar to that of yoghurt.

In Nigeria, some states, including Anambra, Imo, Enugu, and Abia, refer to it as Akamu, whereas Ogi is a Yoruba word, however it refers to maize pap in the majority of Nigerian states.

In Yoruba, sorghum pap is known as Ogi baba, whereas millet pap is known as Ogi gero. Pap logi) can be used with a variety of different products, such as bread, steamed bean cake (moi-moi), fried bean cake (Akara), fried yam, and plantain. It is served as a major course for adults and sick patients and is suitable for breakfast, lunch, and dinner.

Pap is commonly used as the first native food given to babies at birth to supplement breast milk, and it is a popular morning cereal for pre-schoolers and adults. It is commonly consumed as a primary meal for convalescing patients since it is easily digestible.

As a dietary food, it is mostly used by low-income individuals; it is believed that approximately 25 million or more persons consume it on a daily basis for 4-5 days (Banigo 1972).