ABSTRACT

Ogi, Akamu or Pap which is a common food for weaning babies is usually low in protein (8-15%), mostly when produced from Maize alone. This research was carried out to determine the possibility of improving the nutritional value (protein content) of pap using SoyBean. The maize was steeped along with different percentages of parboiled Soy Bean (5-50%), and allowed to ferment together. The protein determination using Kjeldalh method (Proximate Analysis) showed that the raw Ogi sample from White Maize without Soybean (Control) has the lowest protein content (13.65%) while the Ready–to-eat (Cooked) Ogi from Yellow Maize with 50% BoiledSoyBean has the highest protein content (53.31%). However, more than 75% of the people who were asked for sensory evaluation of Ogi from YellowMaize+50% Parboiled Soybean pap liked it. Hence, processing maize along with up to 50% soybean will tremendously improve nutritional value of pap given to babies as well as adults, as the pap will not need the addition of milk (which is more expensive than soybean) after preparation. Microbiologically, this study characterized the Microorganism found in 0–72h Maize + Soy Bean fermentation medium during Ogi production (a cereal based porridge). The samples were fermented using sterile water for 0–72 hours. About 1ml of the fermentation water was aseptically collected. Standard microbiological characterization of the isolates was carried out. Results revealed that Saccharomyces cerevisiae, Corynebacteria and Lactobacillus species were the main microbes found in the fermentation medium within 72 hours of fermentation. Other microbes found in the medium included Staphylococcus aureus, Escherichia coli, Enterobacter, Pseudomonas, Bacillus, Micrococcus species (bacteria), Aspergillus flavus, Aspergillus niger, Penicillium, Rhizopus, Mucor,  and Fusarium (Fungi). However, it was also found that 75% of the isolates were susceptible to the Antibiotics tested against them using the foreign sensitivity disc, while the remaining 25% were resistant to most of the Antibiotics.

TABLE OF CONTENTS

Title page --------------------------------------------------------------------------------------------- i

Certification ------------------------------------------------------------------------------------------ ii

Dedication --------------------------------------------------------------------------------------------- iii

Acknowledgements ----------------------------------------------------------------------------------- iv

Table of contents ------------------------------------------------------------------------------------- v

Lists of tables ---------------------------------------------------------------------------------------- viii

Lists of figures ----------------------------------------------------------------------------------------- ix

Abstract ------------------------------------------------------------------------------------------------ x

CHAPTER ONE --------------------------------------------------------------------------------- 1

1.0 INTRODUCTION--------------------------------------------------------------------------- 1

1.1 AIMS AND OBJECTIVES---------------------------------------------------------------- 3

CHAPTER TWO--------------------------------------------------------------------------------------

2.0 LITERATURE REVIEW-------------------------------------------------------------------- 4

2.1 MAIZE----------------------------------------------------------------------------------------- 4

2.2 MAIZE KERNEL ANATOMY------------------------------------------------------------ 5

2.3 USES OF MAIZE---------------------------------------------------------------------------- 8

2.4 FOOD FERMENTATION IN NIGERIA------------------------------------------------ 9

2.5 BENEFITS OF FERMENTATION IN AFRICA---------------------------------------- 10

2.6 LACTIC ACID BACTERIA (LAB) ----------------------------------------------------- 10

2.7 IMPORTANCE OF LACTIC ACID FERMENTATION IN AFRICA-------------- 11

2.8 SOY BEANS--------------------------------------------------------------------------------- 12

2.8.1 HISTORY OF SOY BEANS--------------------------------------------------------------- 12

2.8.2 FORTIFICATION OF SOYBEAN WITH MAIZE-------------------------------------- 13

2.9 IMPORTANCE OF SOYBEAN------------------------------------------------------------ 13

2.10 USES OF SOYBEAN------------------------------------------------------------------------ 13

2.11 RELEVANCE OF SOYBEAN TO PAP (OGI) FOR MAIZE------------------------ 14

2.12 OGI-------------------------------------------------------------------------------------------- 14

2.12.1 PREPARATION OF OGI------------------------------------------------------------------ 15

2.12.2 NUTRITIONAL AND CHEMICAL PROPERTIES OF OGI------------------------- 17

2.12.2 1NUTRITIONAL PROPERTIES OF OGI----------------------------------------------- 18

2.12.2.2PHYSICAL PROPERTIES OF OGI----------------------------------------------------- 19

2.12.3 CHEMICAL PROPERTIES OF OGI------------------------------------------------------ 19

2.12.4 HEALTH BENEFITS OF OGI------------------------------------------------------------ 20

2.12.5 HEALTH HAZARDS OF OGI------------------------------------------------------------- 20

CHAPTER THREE--------------------------------------------------------------------------------- 21

3.0 MATERIALS AND METHOD------------------------------------------------------------- 21

3.1 FIELD SAMPLING------------------------------------------------------------------------- 21

3.2 STERILITY OF MATERIALS------------------------------------------------------------- 21

3.3 SAMPLE PREPARATION----------------------------------------------------------------- 21

3.4 MICROBIAL KINETIES OF THE FERMENTATION-------------------------------- 21

3.5 DETERMINATION OF FERMENTATION PHYSICO-CHEMICAL 

PARAMETERS------------------------------------------------------------------------------ 22

3.5.1 pH---------------------------------------------------------------------------------------------- 22

3.5.2 TEMPERATURE: ------------------------------------------------------------------------- 22

3.6 CULTURE MEDIA/ PREPARATION------------------------------------------------- 22

3.6.1 NUTRIENT AGAR------------------------------------------------------------------------ 22

3.6.2 MACCONKEY AGAR---------------------------------------------------------------------- 23

3.6.3 SARBOURAND DEXTROSE AGAR (SDA) ------------------------------------------ 23

3.6.4 DEMAN, ROGOSA AND SHARPE AGAR (MRSA) ------------------------------- 23

3.7 CULTURING METHOD------------------------------------------------------------------ 24

3.7.1 SERIAL DILUTION---------------------------------------------------------------------- 24

3.7.2 INOCULATION--------------------------------------------------------------------------- 24

3.8 TOTAL VIABLE COUNT (TVC) -------------------------------------------------------- 25

3.9 ISOLATION OF PURE CULTURE ----------------------------------------------------- 25

3.10 STORING OF PURE CULTURE---------------------------------------------------------- 26

3.11 GRAM REACTION------------------------------------------------------------------------ 26

3.12 BIOCHEMICAL TESTS------------------------------------------------------------------- 27

3.12.1 CATALASE TEST-------------------------------------------------------------------------- 27

3.12.2 CITRATE TEST----------------------------------------------------------------------------- 28

3.13.3 OXIDASE TEST----------------------------------------------------------------------------- 28

3.12.4 INDOLE TEST------------------------------------------------------------------------------ 29

3.12.5 COAGULATE TEST----------------------------------------------------------------------- 29

3.12.6 METHYL RED TEST---------------------------------------------------------------------- 30

3.13 CARBOHYDRATE FERMENTATION TEST---------------------------------------- 30

3.13.1 USES OF CARBOHYDRATE FERMENTATION TEST----------------------------- 31

3.14 PREPARATION OF OGI----------------------------------------------------------------- 32

3.14.1 FILTERING THE SAMPLE--------------------------------------------------------------- 32

3.14.2 SEPARATION OF SAMPLE STARCH------------------------------------------------- 32

3.14.3 PREPARATION OF READY-TO-EAT OGI------------------------------------------ 32

3.15 DETERMINATION OF THE BEST SAMPLE OF OGI---------------------------- 32

3.16 PROXIMATE ANALYSIS OF RAW AND READY – TO – EAT OGI------------- 33

3.16.1 MOISTURE CONTENT DETERMINATION------------------------------------------ 34

3.16.2 ASH CONTENT DETERMINATION---------------------------------------------------- 34

3.16.4 FAT CONTENT DETERMINATION--------------------------------------------------- 34

3.16.5 CARBOHYDRATE DETERMINATION----------------------------------------------- 35

3.16.6 PROTEIN CONTENT DETERMINATION---------------------------------------------- 36

3.16.6 DETERMINATION OF TOTAL TITRATABLE ACIDITY-------------------------- 37

3.16.7 DETERMINATION OF PH----------------------------------------------------------------- 37

3.17 STATISTICAL ANALYSIS--------------------------------------------------------------- 37

CHAPTER FOUR------------------------------------------------------------------------------------ 38

4.0 RESULTS------------------------------------------------------------------------------------- 38

CHAPTER FIVE--------------------------------------------------------------------------------------

5.0 DISCUSSION, SUMMARY, CONCLUSION AND RECOMMENDATION----- 53

5.1 DISCUSSION-------------------------------------------------------------------------------- 53

5.2 SUMMWRY AND CONCLUSION------------------------------------------------------- 54

5.3 CONTRIBUTION OF KNOWLEDGE---------------------------------------------------- 54

5.4 RECCOMMENDATION------------------------------------------------------------------- 55

REFERENCES-------------------------------------------------------------------------------- 56

APPPENDIX---------------------------------------------------------------------------------- 62