Microbiology And Proximate Analysis Of Ogi From Different Varieties Of Maize

ABSTRACT

This research was aimed at evaluating the microbiology and proximate analysis of ogi from different varieties of maize. The two varieties of ogi was bought from local sellers and was subjected to fermentation for 0hour, 24hours and 48hours. Microbial count was done for the two varieties at the different fermentation periods. The isolates were characterized, carrying out some biochemical test such as; indole test, citrate test, coagulase test, motility test, methyl red test and Voges-P test. The proximate composition such as moisture content, crude protein, crude fat, crude fibre, ash and carbohydrate were determined. Moisture Content was determined by the method of, Fat content of the samples were determined by the continuous solvent extraction method using a soxhlet apparatus. The protein content was determined by kjeidahl method, the ash content was determined using the furnace incineration gravimetric method and the crude fibre was determined by the wende method and the total carbohydrate was determined by differential method. Yeast fungal isolates such as Saccharomyces cerevisiae, Mucor Alternaria and Aspergillus flavus and bacteria like Lactobacilius species, L. piantarum, Bacillus subtilis, Escherichia coil and Staphylococcus aurues, dominated the fermenting mash. This study showed no significant difference in the microbial and proximate composition of ogi from the two varieties of maize used. Though there was a significant difference in their abundance with relation to fermentation time. Also this study has shown that ogi is carbohydrate and has a poor protein composition to meet the requirement of children.