Bacteriological Quality of Commercially Prepared Fermented Ogi (Akamu) Sold in Some Parts of South Eastern Nigeria
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.
[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.
[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.
@article{"International Journal of Biological, Life and Agricultural Sciences:70446", author = "Alloysius C. Ogodo and Ositadinma C. Ugbogu and Uzochukwu G. Ekeleme", title = "Bacteriological Quality of Commercially Prepared Fermented Ogi (Akamu) Sold in Some Parts of South Eastern Nigeria", 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.", volume = "9", number = "6", pages = "685-4", }
