CHAPTER ONE: Introduction                                                                                               1

1.1       Background to the Study                                                                                            1

1.2       General aim and objective of the Study                                                                     3

1.3       Specific aims and objectives of the Study                                                                  3

1.4       Statement of the Problem                                                                                           3

1.5       Justification of the Study                                                                                            4

CHAPTER TWO                                                                                                                    5

2.0       LITERATURE REVIEW                                                                                           5

2.1       Microbial Properties of Pap                                                                                        7

2.2       Physical Properties of Ogi                                                                                          8

2.3       Nutritional and Chemical Properties of Pap                                                               9

2.4       Factors Influencing Microbial Growth in Pap                                                            11

CHAPTER THREE: MATERIALS AND METHODS                                                         12

3.1       Collection of Samples                                                                                                12

3.2       Sterilization of materials                                                                                            12

3.3       Microbial Analysis of Samples                                                                                  12

3.4       Characterization of Microorganisms                                                                          14

3.4.1    Characterization of Fungi                                                                                           14

3.4.2    Characterization of Bacterial Culture                                                                         14

3.5       Biochemical Tests                                                                                                      15

CHAPTER FOUR: RESULTS                                                                                               17

CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATIONS        30

5.1       Discussion                                                                                                                   30

5.2       Conclusion                                                                                                                  34

5.3       Recommendations                                                                                                      34

REFERENCES                                                                                                                       35

APPENDIX                                                                                                                             38

LIST OF TABLES

Table  Title                                                                                                                          Page

4.1      Microbial Count recovered from Soaked Maize Water                                 20

4.2      Microbial Count recovered from Slurry of Ogi Sample                                21

4.3      Microbial Count recovered from Ogi Paste Sample                                      22

4.4      Microbial Count recovered from Fermentation of Ogi Sample                              23

4.5       Morphological Characteristics of Isolates Recovered from Soaked Maize                    Water Samples, Slurry of Ogi Samples, Ogi Paste Samples, Wet Mill              Water Fermentation Samples.                                                                               24

4.6      Biochemical Characteristics of Isolates Recovered from the Samples             25

4.7      Cultural and Morphological Characteristics of Bacteria                                26

4.8      Cultural and Morphological Characteristics of Mould                                  27

4.9      Cultural and Morphological Characteristics of Yeast                                   28

4.10     Antibiotics Resistance Pattern of Isolates Organisms to test Antibiotics                  29

The fermented maize starch known as Ogi in Yoruba and Akamu in Igbo is a popular staple food. It is a traditional weaning food used mainly in West Africa. Isolation and characterization of microorganisms present in pap stored with additives were investigated. The additives are onion, ginger and garlic. This study was carried out using standard microbiological techniques. The samples used for this study were, soaked maize water, slurry of ogi, ogi paste, wet-mill water and ogi water fermentation. The microorganisms isolated were bacterial and fungal. The bacteria isolates were Staphylococcus spp., Lactobacillus spp., Bacillus spp., Proteus spp., Pseudomonas spp., Escherichia coli and Streptococcus spp. The fungal organisms isolated were Saccharomyces cerevisea, Rhizopus and Aspergillus spp. The isolated organisms in soaked maize include Rhizopus spp., Sacharomyces cerevisea. The isolated organisms in slurry of ogi include Lactobacillus spp., Rhizopus spp., Saccharomyces cerevisea. The isolated organisms in ogi paste include Saccharomyces spp., Proteus spp. The isolated organisms in wet mill water include Staphylococcus spp., Aspergillus spp. The isolated organisms in the fermented water include Pseudomonas spp., Escherichia coli, Streptococcus spp. The total viable bacterial from soaked maize water ranged from 51 to 68 cfu/g. The coliform count ranged from 38 to 51 cfu/g. Total viable fungal count ranged from 15 to 70 cfu/g. The total viable bacterial count ranged from 1.0 x 104 to 4.8 x 104 for slurry of ogi samples, the coliform count ranged from 1.0 x 104 to 5.0 x 104, total viable fungal count ranged from 0.8 x 104 to 3.9 x 104. The total viable bacteria count of ogi paste samples ranged from 3.4 x 104 to 6.5 x 104, coliform count ranged from 2.1 x 104 to 4.2 x 104, total viable fungal count ranged from 0.1 x 104 to 2.2 x 104. Total bacteria count for ogi water fermentation ranged from 1.2 x 104 to 6.1 x 104, coliform count ranged from 1.1 x 104 to 4.1 x 104, total fungal count ranged from 0.1 x 104 to 3.2 x 104. The isolated organisms were tested against common antibiotics, Erythromycin, Vancomycin, Penicillin G, Clindamycin, Ciprofloxacin and Amoxicillin. Staphylococcus spp. was resistance to Erythormycin, Vancomycin and Ciprofloxacin. Lactobacillus spp. was resistance to Erythromycin and Clindamycin. Bacillus spp. was resistance to Vancomycin and Ciprofloxacin. Proteus spp. was resistance to Vancomycin and Clindamycin. Pseudomonas spp. was resistance to Erythromycin and Amoxicillin. Escherichia coli was resistance to Amoxicillin and Streptococcus was resistance to Erythormycin, Penicillin, Clindamycin, Ciprofloxacin and Amoxicillin. The resistance of this organisms sound a warning because of the indiscriminate use of antibiotics. It is highly recommended that fermented and dewatered maize slurry should be prepared and handled under good sanitary and hygienic practices during processing and storage.

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