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Isolation And Characterization Of Microorganisms From Stored Pap (ogi)
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1.2 STATEMENT OF PROBLEM
Microorganisms are involved in the
processing of pap especially during fermentation and equally during
storage. Few organisms are found in the pap, if it is properly stored.
Their presence in pap during storage leads to irregular of flavour and
loss of nutrients (van veen and steinkrans 1990). This is the result of
their metabolic activity in the stored pap.
The tradiitonal
method of pap production using various grains encourage significant
nutrient losses, Losses m,ay occur during steeping, milling and
sieving. Large parts of the protein in the grain is located in the
testa and germ that are shifted off during processing.
Losses
of fibre, protein, ash as well as some vitamins have been reported by
Banigo and Muller (1972). Losses in nutrients could be minimized by
using an improved wet milling method devised by Banigo and Muller
(1972). At the end of this work, the microorganisms found in stored pap
was isolated and characterized.
1.3 AIM AND OBJECTIVES OF THE STDU
The aim of this study is to isolate and characterize micro-organisms from stored pap.
SPECIFIC OBJECTIVES ARE
i. To isolate and characterize bacterial contaminants from stored pap
ii. To isolate and characterize fungal contaminants from stored pap
1.4 HYPOTHESIS
HI: Bacteria and fungi are involved in the fermentation and storage of maize pap.
1.5 JUSTIFICATION OF THE STUDY
Not
very much work has been done in this in recent times, with reference to
the microbiology of the process. Some of the earliest workdone in this
include those of Akiurele (1970-1977) and Barigo (1969, 1970, 1972,
1977).
1.6 SIGNIFICANCE OF STUDY
Pap stored improperly for a
relatively length of time is likely to develop microorganisms.
Therefore, the study is carried-out to identify this organisms and
properly advice on the proper way of storing pap.
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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 rang ... Continue reading---
