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