Bacteriological Quality of Commercially Prepared Fermented Ogi (Akamu) Sold in Some Parts of South Eastern Nigeria
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32771
Bacteriological Quality of Commercially Prepared Fermented Ogi (Akamu) Sold in Some Parts of South Eastern Nigeria

Authors: Alloysius C. Ogodo, Ositadinma C. Ugbogu, Uzochukwu G. Ekeleme

Abstract:

Food poisoning and infection by bacteria are of public health significance to both developing and developed countries. Samples of ogi (akamu) prepared from white and yellow variety of maize sold in Uturu and Okigwe were analyzed together with the laboratory prepared ogi for bacterial quality using the standard microbiological methods. The analyses showed that both white and yellow variety had total bacterial counts (cfu/g) of 4.0 ×107 and 3.9 x 107 for the laboratory prepared ogi while the commercial ogi had 5.2 x 107 and 4.9 x107, 4.9 x107 and 4.5 x107, 5.4 x107 and 5.0 x107 for Eke-Okigwe, Up-gate and Nkwo-Achara market respectively. The Staphylococcal counts ranged from 2.0 x 102 to 5.0 x102 and 1.0 x 102 to 4.0 x102 for the white and yellow variety from the different markets while Staphylococcal growth was not recorded on the laboratory prepared ogi. The laboratory prepared ogi had no Coliform growth while the commercially prepared ogi had counts of 0.5 x103 to 1.6 x 103 for white variety and 0.3 x 103 to 1.1 x103 for yellow variety respectively. The Lactic acid bacterial count of 3.5x106 and 3.0x106 was recorded for the laboratory ogi while the commercially prepared ogi ranged from 3.2x106 to 4.2x106 (white variety) and 3.0 x106 to 3.9 x106 (yellow). The presence of bacteria isolates from the commercial and laboratory fermented ogi showed that Lactobacillus sp, Leuconostoc sp and Citrobacter sp were present in all the samples, Micrococcus sp and Klebsiella sp were isolated from Eke- Okigwe and ABSU-up-gate markets varieties respectively, E. coli and Staphylococcus sp were present in Eke-Okigwe and Nkwo- Achara markets while Salmonella sp were isolated from the three markets. Hence, there are chances of contracting food borne diseases from commercially prepared ogi. Therefore, there is the need for sanitary measures in the production of fermented cereals so as to minimize the rate of food borne pathogens during processing and storage.

Keywords: Bacterial quality, fermentation, maize, Ogi.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1107648

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 3402

References:


[1] M. R. Adams and M. O. Moss, “Food Microbiology”. Athenaeum Gateshead 3rd ed., Tyne and Wear, London, 1995, Pp. 227-239.
[2] E. R. Amakoromo, “Indigenous Fermented Foods of Nigeria: processing, composition and Improvement” University of Port Harcourt Press, P.H, Nigeria, 2011, Pp. 57-65.
[3] P. T. E. Ozoh, and Z. U. Kuyanbana, “Microbial quality of pap prepared from cereals sold in Bauchi markets, Nigeria” Int. J. Environ. Health, Res., vol. 5, 1995, pp.133-141.
[4] L. M. Marero, E. M. Pagumo, A. R. Aguinaldo, and S. Homma, “Nutritional characteristics of weaning foods prepared from germinated cereals and legumes” J. Food Sci., vol. 53, no. 8, 1989, pp. 1399-1402.
[5] I. A. Akinrele, “Fermentation studies on maize during the preparation of a traditional African Starch-cake food” J. Sci. Food Agric., vol. 21, 1970, pp. 619-625.
[6] S. A. Odunfa, “African fermented foods” In: Microbiology of Fermented Foods, B.J. Wood, (ed.), Elsevier Applied Science Publishers, New York, 1985, pp. 25-42.
[7] O. K. Achi, “The potential of upgrading traditional fermented food through biotechnology” Afri. J. Biotech., vol. 4, no. 5, 2005, pp. 375- 380.
[8] G. Zhang, F. Zhang, W. Ru, and J. Han, “Solid-state fer- mentation of cornmeal with the ascomycete Morchella esculenta for degrading starch and upgrading nutritional value”. World J Microb Biotech, vol. 26, 2010, pp.15-20.
[9] E. I. O. Banigo, and H. C. Muller, “Manufacture of Ogi (a Nigerian fermented cereal porridge) comparative evaluation of corn, Sorghum and millet” J. Food Sci. Tech., vol. 5, 1972, pp. 217-221.
[10] S. O. Ighedioh, A. O. Ogbeni, and G. M. Adole, “Infant weaning practices of some Tiv women resident in Makurdi, Nigeria” Nutr. Health, vol.11, no. 1, 1996, pp. 13-28.
[11] A. O. Adelekan, and O. B. Oyewole, “Production of ogi from germinated sorghum supplemented with soybeans”. Afr. J. Biotech., vol. 9, no. 42, 2010, pp.7114-7121.
[12] C. Simango, and G. Rukure, “Survival of bacterial enteric pathogens in traiditonal fermented foods” J. Appl. Bacteriol., vol. 73, 1992, pp. 37-40.
[13] B. A. Ogwaro, H. Gibson, M. Whitehead, and D. J. Hill, “Survival of Escherichia coli 0157:H7 in traditional African yogurt fermentation” Int. J. Food Microb., vol. 79, 2002, pp.:105-12.
[14] K. H. Steinkraus, “Bio-enrichment: production of vitamins in fermented foods” In: Microbiology of fermented foods, B.J.B. Wood, (Ed.), Blackie Academic and Professional. London, 1998, pp. 603-619.
[15] R. M. Zulu, V. M. Dillion, and J. D. Owens, “Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source” Int. J. Food Microbiol., vol. 34, 1997, pp. 249-258.
[16] W. A., Amoa–Awua, F. E. Appoh, and M. Jakobsen, “Lactic acid fermentation of cassava dough into agbelima” Int. J. Food Microb., vol. 31, 1996, pp.87-98.
[17] M. Halm, and A. Olsen, “The inhibitory potential of dominating yeasts and moulds in maize fermentation” In: Traditional Food Processing in Africa, M. Halm, and M. Jakobsen, (Eds.), 3rd Biennial Seminar on African Fermented Food, KVL, Copenhagen, 1996, pp. 33-39.
[18] W. Holzapfel, “Use of starter cultures in fermentation on a household scale” Food Control, vol. 8, 1997, pp. 241-258.
[19] D. J. Hounhouigan, M. J. R. Nout, C. M. Nago, J.H. Houben, and F.M. Rombouts, “Characterization and frequency distribution of species of lactic bacteria involved in the processing of mawe, a fermented maize dough from Benin” Int. J. Food Microb., 18, 1993, pp. 279-87.
[20] T. H. Gadaga, A. N. Mutukumira, J. A. Narvhus, “The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk” Int. J. Food Microbiol., vol. 68, 2001, pp. 21-32.
[21] L. Jepersen, (2003). Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. FEMS Yeast Res., vol. 3, 2003, pp. 191- 200.
[22] M. O. Adegunwa, E. O. Alamu, H. A. Bakare, and P. O. Godwin, “Effect of fermentation length and varietie on the qualities of corn starch (Ogi) production” Am. J. Food Nutr., vol. 1, no. 4, 2011, pp. 166-170
[23] M.O. Fawole, and B. A. Oso, “Laboratory Manual of Microbiology” Spectrum Books Limited, Ibadan, 1988, pp. 21-24.
[24] H. C. Okereke, and I. J. Kanu, “Identification and characterization of Microorganisms” In: Laboratory guide for microbiology, A. Onyeagba, (ed). Crystal Publishers, Okigwe, 2004, pp. 95-110.
[25] D. I. Olorunfemi, “The production of powdered natural pap” Conference Proceedings, Conference on new products and technologies for small and medium scale enterprises (CPT/SME-1). Benin City, Nigeria, 2005, p. 56.
[26] S. A. Batool, N. Rauf, S. S. Tahir, and R. Kalsoom, “Microbial and physic-chemical contamination in the wheat flour of the twin cities of Pakistan” Int. J. Food Safety, vol. 14, 2012, pp. 75-82.