Comparative evaluation of microbiological and nutritional qualities of various cereal-based paps (Ogi) in Ondo State, Nigeria

This study was carried out to determine the microbiological, proximate and elemental analyses of maize-, millet- and sorghum-based Ogi in Ondo State, Nigeria. Samples were monitored at points of preparation from 0 to 96 hours of fermentation. Selected dilutions were inoculated by spread-plate method on appropriate medium for isolation of aerobic bacteria, staphylococci, enterobacteria, lactic acid bacteria (LAB) and fungi. Further identification was done by API 50 CHL, API 50 CHB and API 32 ID kits for LAB, aerobic bacteria and fungi, respectively. Proximate and mineral compositions were in accordance to standard procedures. One-sample t-test, paired-wise sample t-test and Analysis of Variance were used to analyze data. The microbial load gradually increased from 0 hour and attained optimum at 24 – 48 hours of fermentation, before declining at 72 to 96 hours. LAB were persistent and most predominant. Twenty-four bacterial species were isolated. Occurrence of Lactobacillus plantarum (10.3%) was highest while Mucor mucedo (0.86%) was lowest. There were no significant differences in the microbial loads, proximate and elemental compositions of products.Thisstudy revealed the distribution of fermentative microorganisms and few contaminants which were not directly associated with fermentation process. The study also showed significantly acceptable proximate and elemental compositions of the products.