Proximate And Microbial Analysis Of Stored Pap:- Osondu, Christiana C

ABSTRACT viii The microbial changes which took place during the steeping and storage of pap (ogi) was studied. I The bacterial load for the steeped water ranged from 4.7x104 to 3.2 x 107 cfu/ml while the fungal load ranged from 1.5 xlO3 to 5.7 x 106 cfu/ml. In the stored pap, pap 1 had higher count offungal which range from 7.2xl04 to 6.0xl07 cfu/g while 6.0xl07 to 1.6xlOn. The fungal count for pap I , and II ranged from 8.2 x 105 to 2.5xl012 and 8.2xl06 to 3.6xlO10 respectively. The bacteria isolated i from steeping were Lactobacillus species and yeast (Saccharomyces spp/ The fungi were Aspergillus , Pichia, Geotricum, Monilia, Trichotecum, Sperendonema, Botrytis, Stachybotrys, Alternaria specie^.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