Bacteriological quality of commercially prepared fermented Ogi (Akamu) sold in Some Parts of Afikpo Area in Ebonyi State

Ojokoh Eromosele *, Ndukwe Chima K, Omonu Richard, Asadu Kenneth and Okpara Kingsley O.

Department of Food Technology, Akanu Ibiam Federal Polythenic Unwana, P.M.B 1007 Afikpo, Ebonyi State.
 
Research Article
World Journal of Biology Pharmacy and Health Sciences, 2020, 04(03), 077-081.
Article DOI: 10.30574/wjbphs.2020.4.3.0102
Publication history: 
Received on 09 December 2020; revised on 16 December 2020; accepted on 18 December 2020
 
Abstract: 
In this study ogi (akamu) prepared from fermented maize sold in Enohia, Afikpo and Unwana were subjected to bacteriological test together with the laboratory prepared ogi for bacterial quality using the standard microbiological method. The commercial purchased ogi from the markets of (Enohia, Unwana and Afikpo) showed total bacterial growth of 5.6 × 107, 2.0 × 103, 4.2 × 102 and 3.6 × 106 respectively. Staphylococci growth count of 4.2×102, 2.9×102 and 3.5 × 102 were recorded respectively, while Coliform count recorded 2.0×103, 1.2×103 and 1.5×103 and Lactic acid bacterial loads of 3.6×106, 2.7×106 and 3.2 × 106 respectively. The bacteria isolated from the commercial and laboratory fermented pap were Lactobacillus sp, Staphylococcus sp, Leuconostoc sp, Micrococcus sp, Salmonella sp, E. coli, Citrobacter sp and Klebsiella sp. Lactobacillus sp Leuconostoc sp and Citrobacter sp were present in all the samples, Micrococcus sp and Klebsiella sp were isolated from Enohia and Unwana markets ogi respectively, while E. coli and Staphylococcus sp were present in Enohia, Unwana and Afikpo markets. Salmonella sp were isolated from the three markets. No pathogenic bacteria was isolated from the laboratory Prepared ogi (Akamu). Hence, there are chances of contracting food borne diseases from commercially prepared ogi in the local areas of study. Therefore, there is need for sanitary measures in the production of fermented cereals such as ogi so as to minimize the rate of food borne pathogens during processing and storage of such cereals.
 
Keywords: 
Fermentation, Maize; Ogi; Bacterial quality
 
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