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.
TABLE OF CONTENTS
Title page
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
RESULTANDDISCUSSION
CHAPTER FIVE
5.1 Conclusion
5.2 Recommendation
References
Appendix
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
LIST OF TABLES
Table I: The percentage chemical composition
of maize grain
Table 2: changes in PH value during the steeping of
maize for pop production
Table 3: Bacterial count of steeped water during the
steeping of maize for pap production
Table 4: Fungal counts of steeped water during the
steeping of maize for pap production
Table 5: Bacterial count for pap samples I and II during
storage at room temperature
Table 6: Fungal count for pap samples I and II during
storage at room temperature
Table 7: Predominant bacteria isolated from steeped
water
Table 8: Fungi isolated from steeped water
Table 9: Predominant bacteria isolated from stored pap I
Table 10: Predominant bacteria isolated from pap II
Table 11: Fungal isolated from samples Pap I
Table 12: Fungal isolated from sample Pap II
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.