The Effects Of Lactic Acid Bacteria On The Proximate Composition Of Ogi

ABSTRACT

Ogi is a traditional fermented food produced from maize and serves as breakfast food for the majority of the population. Traditional fermented ogi used in this study were purchased around Ahiaeke, Umuahia Abia State. Spread plate technique was employed for the isolation of microorganisms from ogi. Total heterotrophic count (TI-IC) and Total coliform plate count (TCPC). From the above result the total heterotrophic count ranges from 1.28x107Cfu/g to 5.4xl0 Cfulg to 2.1 x Ø3Cfu!g. The isolated lactic acid bacteria species identified were Lactobacillus plantarum. The result of the effect of the LAB on the proximate composition of ogi shows that there was an increase on the protein content from the concentration 0.432g to the concentration 0.151g, in the crude fat there was an increase on the concentration 0.432g to concentration 0.151 g, in the ash content there was an increase on the concentration of 0.432g to the concentration 0.151 g, in the crude fibre there was an increase on the concentration 0.432g to the concentration 0.151g, but there was a decrease in the moisture content from the concentration 0.432g to concentration 0.151 g and there was also a decrease in the carbohydrates content from 0.151g to the concentration 0.432g. This study revealed that the incorporation of lactic acid bacteria in ogi affected the proximate composition of ogi by increasing the protein content, the ash content, the crude fat content and the crude fibre content, but there was decrease in the moisture content and carbohydrate content