ABSTRACT
The
microbial changes which took place during the steeping and storage of pan (ogi)
was studied. The steeped water had an
initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial
number for the steeped water ranged from 4.7x104 to 3.2 x 107 cfu/ml while the
fungal number ranged from 1.5 x103 to 5.7 x 106
cfu/ml. In the stored pap, pap I had
higher count which range from 7.2x104 to 6.0x107 cfu/g
while 6.0x107 to 1.6x1011. The fungal count for pap I and
II ranged from 8.2 x 105 to 2.5x1012 and 8.2x106
to 3.6x1010 respectively. The bacteria isolated from stee pingwere Lactabacillus
species Bacillus specie, Corynebacterium, streptococcus specie and clostridium
species. The fungi were Aspergillus
species fusrarium specie, pencillium specie sachanomyces specie and candida
specie. The bacteria spp isolated
from stored pap were lactobacillus species, streptococcus specie Eubacterium specie, Pseudomonas specie, Baccillus specie,
streptococcus specie, Lactobacillus specie, Leucomostoc specie for pap I
and II respectively. The fungi isolated
were Aspergillus specie, Pensillum specie, fusarium specie,
sacharomyces specie, candida specie, Debaryomyces specie for pap I and II
respectively. The pap stored without changing water developed an off flavour
after 48 hours and is not fit for consumption.
On the other hand, the pap stored while changing water is fit and better
for consumption.
LIST OF TABLES
Table I: The percentage chemical
composition
of maize
grain 9
Table 2: changes in PH value
during the steeping of
maize for
pop production 24
Table 3: Bacterial count of steeped water during the
steeping of
maize for pap production 25
Table 4: Fungal counts of steeped water during the
steeping of
maize for pap production 26
Table 5: Bacterial count for pap samples I and II during
storage at
room temperature 26
Table 6: Fungal count for pap samples I and II during
storage at room temperature 27
Table 7: Predominant bacteria isolated from steeped water 29
Table 8: Fungi isolated from steeped water 30
Table 9: Predominant bacteria isolated from stored pap I 34
Table 10: Predominant bacteria isolated from pap II 35
Table 11: Fungal isolated from samples Pap I 36
Table 12: Fungal isolated from sample Pap II 36
LIST OF FIGURES
Figure 1: Structure of maize grain------------------------------
Figure 2: Steps in preparation of pap (Oge)-------------------
Figure 3: Changes in PH value during the steeping of maize
for pap
production
TABLE OF CONTENTS
Title page
Certification
Dedication
Acknowledgement
Abstract
List of tables
List of figures
Table of contents
CHAPTER ONE
INTRODUCTION
1.1
Background of the study
1.2
Statement of problem
1.3
Aim and objectives of the study
1.4
Hypothesis
1.5
Justification of the study
1.6
Significance of study
1.7
Limitation of the study
CHAPTER TWO
LITERATURE
2.1
Origin of maize pad
2.2
Structure of maize grain
2.3
Chemical composition of maize grain
2.4
Uses of maize pap
2.5
Chemical changes in stored pap (ogi)
2.6
Nutrition changes in stored pap
2.7
Microorganisms associated with stored pap
CHAPTER THREE
MATERIALS AND METHOD
3.1
Collection of sample
3.2
Materials and equipments used
3.3
Media and reagents used
3.4
Preparation of pap (ogi)
3.5
Quantitative analysis of microorganisms
3.5.1
Serial dilution
3.5.2
Culturing technique
3.6
Isolation of bactria
3.7
Characterization of isolate
3.8
Biochemical test for identification of microorganisms
3.9
Identification of fungi
CHAPTER FOUR
RESULT AND DISCUSSION
CHAPTER FIVE
5.1
Conclusion
5.2
Recommendation
References
Appendix
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Cereals
have been known to man from the earliest times porridge prepared from cereals
are eaten in different parts o the
world, especially in developing countries where they may present the basic
diet. This porridge could be baked to
enhance the taste, quality and improve digestibility (Oke 1967, Adeniyi and
Potter 1978, Uno and field 1981).
Corn (zea mays) is one of cereals
which is an important raw material in human diet. In Nigeria,
maize is grown mainly in the southern part of Nigeria while sorghum (Sorghum
bicolor) and millet (perinisetum typhoideum) are grown in the northern part of
the country. A fermented cereal product is known as paplogi). Corn is processed into traditional food such
as paplogi) Umo and fields 1981).
Pap is a fermented non-alcoholic
starchy food and is a major staple food widely consumed in west Africa. It is a sour fine past beverage which when
cooked produces a thin semi solid porridge. Pap (Ogi) porridge has a smooth texture
and a sour taste resembling that of yoghurt,.
In Nigeria, some
states such as Anambra, Imo, Enugu and Abia
refer to it as Akamu but Ogi is a Yoruba name but most state of Nigeria,
it refers to maize pap. On the other
hand, sorghum pap is known as Ogi baba while millet pap is known as Ogi gero in
Yoruba (Banigi 1977, Onyekwere and Akinrele 1977).
Pap logi) can be consumed with variety
of other product including with bread, steamed been cake (moi-moi), fried bean
cake (Akara), fried yam and plantain etc.
it is used as a main meal for adult and sick patients and it is suitable
for breakfast, lunch and dinner. Pap is
widely used as the first native food given to babies at wearing to supplement
breast milk and is a major breakfast cereal for pre-school children and
adults. It is consumed as a main meal
for convalescing patients because it can easily be digested. As a wearing food, it is utilized mainly by
low income earners category, it is estimated that about 25 million or more
adults eat it about 4-5 days weakly (Banigo 1972). Milk and sugar may be added to improved the
taske and nutritional quality. Pap is
cooked and turned into a stiff gel called Agidi which is similar to kenkey, a
fermented shanian product (Muller 1988, withby 1968). Some Yoruba indigens beliwved that pap is
capable of stimulating the production of breast milk in Nursing mother (Bassir
1962). However, there has been no qualitative evidence of support
of this belief.
In spite of it’s important in the Nigeria
diet, pap manufacture is essential a home based industry. There are at present no large scale factory
operation for the production of pap. The
manufacture is carried out on a small scale by some house wives as a commercial
venture in many parts of the country.
The cleaned grain free of dirt and impurities steeped in eastern ware,
plastic or enamel pot for 1-3 days at room temperature, this is followed by wet
milling and sieving. Twenty-four (24)
hours of sleeping leads to a greater depletion of the fermentable carbohydrate. After sieving, the coarse material obtained
is wash with water to separate more of the starch. The filtered slurry is allowed to sediment
and undergo further fermentation for 1-2 days at room temperature. The coarse matter which is separated is used
ad animal feed while the sediment (Pap) is boiled to obtain.
1.2 STATEMENT
OF PROBLEM
Microorganisms
are involved in the processing of pap especially during fermentation and
equally during storage. Few organisms
are found in the pap, if it is properly stored.
Their presence in pap during storage leads to irregular of flavour and
loss of nutrients (van veen and steinkrans 1990). This is the result of their metabolic
activity in the stored pap.
The tradiitonal method of pap
production using various grains encourage significant nutrient losses, Losses
m,ay occur during steeping, milling and sieving. Large parts of the protein in the grain is
located in the testa and germ that are shifted off during processing.
Losses of fibre, protein, ash as well
as some vitamins have been reported by Banigo and Muller (1972). Losses in
nutrients could be minimized by using an improved wet milling method devised by
Banigo and Muller (1972). At the end of
this work, the microorganisms found in stored pap was isolated and
characterized.
1.3 AIM AND
OBJECTIVES OF THE STDU
The aim of
this study is to isolate and characterize micro-organisms from stored pap.
SPECIFIC OBJECTIVES ARE
i.
To isolate and characterize bacterial contaminants from
stored pap
ii.
To isolate and characterize fungal contaminants from
stored pap
1.4 HYPOTHESIS
HI: Bacteria and fungi are involved in the fermentation and
storage of maize pap.
1.5 JUSTIFICATION OF THE STUDY
Not very
much work has been done in this in recent times, with reference to the
microbiology of the process. Some of the
earliest workdone in this include those of Akiurele (1970-1977) and Barigo
(1969, 1970, 1972, 1977).
1.6 SIGNIFICANCE OF STUDY
Pap stored
improperly for a relatively length of time is likely to develop
microorganisms. Therefore, the study is
carried-out to identify this organisms and properly advice on the proper way of
storing pap.
1.7 LIMITATION OF THE STUDY
This work
is limited to viable microorganism present in the corn (zea mays) only which
will be purchased from Ogbete in the Enugu Area.
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