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ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)
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- Contributor: mr-chris
- engagements: 282
- Case No: 748592pw
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ABSRACT - [ Total Page(s): 1 ]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
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CHAPTER ONE - [ Total Page(s): 2 ]CHAPTER ONE INTRODUCTION1.1 BACKGROUND OF THE STUDYCereals have been known to man from the earliest times porridge prepared from cereals are eaten in different parts o the world, especially in developing countries where they may present the basic diet. This porridge could be baked to enhance the taste, quality and improve digestibility (Oke 1967, Adeniyi and Potter 1978, Uno and field 1981). Corn (zea mays) is one of cereals which is an important raw material in human diet. In Nigeria, maize is grown mainly in the southern part of Nigeria while sorghum (Sorghum bicolo ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]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
... Continue Reading
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