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. A liquot from 10-4 and 10-5 dilution was streaked aseptically on each of the already prepared solid media, suing a sterile wire loop.  The plates were incubated at 370c for 24 hours, after which the paltes was checked for visible bacterial growth.  The bacterial  number for the steeped water ranged from Pap1 4.7x104  to Pap II 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 Pap II 7.2x104 to Pap I 6.0x107 cfu/g while Pap II 6.0x107 to PapI 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 steeping were Lactobacillus 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, Pencillum 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