ABSTRACT

This study investigated the microbial quality of ogi sold in Umuahia market. The ogi samples were collected aseptically from ten different sellers in Umuahia market. These samples were taken to the laboratory immediately and were analysed using standard microbiological and biochemical methods. Escherichia coli, Staphylococcus aureus, Klebsiella, species, Streptococcus species and Pseudomonas species were the  bacteria isolated while Mucor species,  Aspergillus species and  Fusarium  species were the  fungi isolated. The total bacteria counts ranged from 1.2x105  to 9.8x106 cfu/g  and the coliform counts ranged from  1.2x105  to 5.5x106 cfu/g  while the fungal counts ranged from 1.0x105  to 5.0x106 cfu/g. The high microbial count is attributable to poor hygienic practices during the processing and post processing handling of the ogi.

TABLE OF CONTENT

Title Page i

Certification ii

Dedication iii

Acknowledgement iv

Table of content v

List of tables vii

List of figures viii

Abstract ix

CHAPTER ONE

1.0     Introduction 1

1.1 Aims and Objectives 2

CHAPTER TWO 

2.0    Literature Review 3

2.1 Maize 3

2.1.1 Uses of Maize 4

2.2   Food Fermentation in Africa 4

2.2.1 Benefits of Fermentation 5

2.2.2 Importance of Lactic Acid Fermentation in Africa 6

2.3 Ogi 6

2.3.1 Preparation of Ogi 6

2.3.2 Physical Properties of Ogi 8

2.3.3 Nutritional and Chemical Properties of Ogi 8

2.3.4 Microbial Properties of Ogi 9

2.3.5 Health Benefits of Ogi 9

2.3.6 Health Hazards of Ogi 10

CHAPTER THREE

3.0 Materials and Methods 11

3.1 Collection of Samples 11

3.2 Sterility of Materials 11

3.3    Media Used   and Preparation 11

3.4 Microbiological Analysis of Samples  11

3.4.1 Serial Dilution 11

3.4.2    Isolation and Enumeration 12

3.5      Characterization of Bacteria Isolates 12

3.5.1    Culture Preparation 12

3.5.2   Microscopic 12

3.6 Gram Staining 13

3.7    Biochemical Test 13

3.7.1 Catalase Test 13

3.7.2 Coagulase Test 14

3.7.3 Sugar Fermentation Test 14

3.8 Characterization of Fungi 14

CHAPTER FOUR

4.0    Results  15

CHAPTER FIVE

5.0 Discussion 20

5.1 Conclusion 21

5.2 Recommendation 21

REFERENCES

LIST OF TABLES

Table Title Page

1 Microbial count of bacteria in different samples of Ogi 16

2 The fungal  count of different samples of Ogi 17

3 Characterization and identification of bacterial isolate 18

4 Characterization of fungal isolate from Ogi 19 

LIST OF FIGURES

Figure Title Page

 1 Flow chart for traditional practice of ogi  7