ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)

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.  The bacterial  number for the steeped water ranged from 4.7x104  to 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 7.2x104 to 6.0x107 cfu/g while 6.0x107 to 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 stee pingwere Lactabacillus 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, Pensillum 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. 

Table I: The percentage chemical composition 

of maize grain 9

Table 2: changes in PH value during the steeping of 

maize for pop production 24

Table 3: Bacterial count of steeped water during the 

steeping of maize for pap production 25

Table 4: Fungal counts of steeped water during the 

steeping of maize for pap production 26

Table 5: Bacterial count for pap samples I and II during

storage at room temperature 26

Table 6: Fungal count for pap samples I and II during storage at room temperature 27

Table 7: Predominant bacteria isolated from steeped water   29

Table 8: Fungi isolated from steeped water 30

Table 9: Predominant bacteria isolated from stored pap I       34

Table 10: Predominant bacteria isolated from pap II 35

Table 11: Fungal isolated from samples Pap I 36

Table 12: Fungal isolated from sample Pap II 36

Figure 1: Structure of maize grain

Figure 2: Steps in preparation of pap (Oge)

Figure 3: Changes in PH value during the steeping of maize for pap production

  

Title page

Certification

Dedication

Acknowledgement

Abstract

List of tables

List of figures

Table of contents

1.1 Background of the study

1.2 Statement of problem

1.3 Aim and objectives of the study

1.4 Hypothesis

1.5 Justification of the study

1.6 Significance of study

1.7 Limitation of the study

2.1 Origin of maize pad

2.2 Structure of maize grain

2.3 Chemical composition of maize grain

2.4 Uses of maize pap

2.5 Chemical changes in stored pap (ogi)

2.6 Nutrition changes in stored pap

2.7 Microorganisms associated with stored pap

3.1 Collection of sample

3.2 Materials and equipments used

3.3 Media and reagents used

3.4 Preparation of pap (ogi)

3.5 Quantitative analysis of microorganisms

3.5.1 Serial dilution

3.5.2 Culturing technique

3.6 Isolation of bactria

3.7 Characterization of isolate

3.8 Biochemical test for identification of microorganisms

3.9 Identification of fungi

5.1 Conclusion

5.2 Recommendation