EFFECT OF EXTRACT OF GARLIC AND GINGER ON BACTERIA ISOLATED FROM OGI

Ogi is a cereal-based traditional lactic acid-fermented weaning food. Ogi deteriorates after long keeping. Therefore, the need to develop methods of extending the shelf life of ogi without altering the flavor as used in this study, using garlic and ginger as the preservatives. This study also revealed that microbial load is lower in ogi with concentration of 100% of garlic and ginger and higher in ogi without garlic and ginger. Also the ogi with 10.0ml of garlic and ginger has acceptability in terms of taste, odour, texture and colour and ogi with 6.0ml of garlic and ginger/sample c was found to have higher level of acceptability than ogi with other concentration of garlic and ginger and Ogi without garlic and ginger. The bacteria isolated from ogi include Staphylococcus sp., Escherichia coli, Bacillus sp., Streptococcus sp. The total heterotrophic plate count ranges from 2.0x10-3 to 9.6x10-1 .This study shows that garlic and ginger have little effect on the microbial load of Ogi. Key words: Garlic, Ginger, Extract, Bacteria, Ogi