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