ABSTRACT
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 pingwere Lactabacillus species Bacillus specie, Corynebacterium, streptococcus specie and clostridium species. The fungi were Aspergillus species fusrarium specie, pencillium specie sachanomyces specie and candida specie. The bacteria spp isolated from stored pap were lactobacillus species, streptococcus specie Eubacterium specie, Pseudomonas specie, Baccillus specie, streptococcus specie, Lactobacillus specie, Leucomostoc specie for pap I and II respectively. The fungi isolated were Aspergillus specie, Pensillum specie, fusarium specie, sacharomyces specie, candida specie, Debaryomyces specie for pap I and II respectively. The pap stored without changing water developed an off flavour after 48 hours and is not fit for consumption. On the other hand, the pap stored while changing water is fit and better for consumption.
LIST OF TABLES
Table I: The percentage chemical composition
of maize grain 9
Table 2: changes in PH value during the steeping of
maize for pop production 24
Table 3: Bacterial count of steeped water during the
steeping of maize for pap production 25
Table 4: Fungal counts of steeped water during the
steeping of maize for pap production 26
Table 5: Bacterial count for pap samples I and II during
storage at room temperature 26
Table 6: Fungal count for pap samples I and II during storage at room temperature 27
Table 7: Predominant bacteria isolated from steeped water 29
Table 8: Fungi isolated from steeped water 30
Table 9: Predominant bacteria isolated from stored pap I 34
Table 10: Predominant bacteria isolated from pap II 35
Table 11: Fungal isolated from samples Pap I 36
Table 12: Fungal isolated from sample Pap II 36
LIST OF FIGURES
Figure 1: Structure of maize grain
Figure 2: Steps in preparation of pap (Oge)
Figure 3: Changes in PH value during the steeping of maize for pap production
TABLE OF CONTENTS
Title page
Certification
Dedication
Acknowledgement
Abstract
List of tables
List of figures
Table of contents
CHAPTER ONE
INTRODUCTION
1.1 Background of the study
1.2 Statement of problem
1.3 Aim and objectives of the study
1.4 Hypothesis
1.5 Justification of the study
1.6 Significance of study
1.7 Limitation of the study
CHAPTER TWO
LITERATURE
2.1 Origin of maize pad
2.2 Structure of maize grain
2.3 Chemical composition of maize grain
2.4 Uses of maize pap
2.5 Chemical changes in stored pap (ogi)
2.6 Nutrition changes in stored pap
2.7 Microorganisms associated with stored pap
CHAPTER THREE
MATERIALS AND METHOD
3.1 Collection of sample
3.2 Materials and equipments used
3.3 Media and reagents used
3.4 Preparation of pap (ogi)
3.5 Quantitative analysis of microorganisms
3.5.1 Serial dilution
3.5.2 Culturing technique
3.6 Isolation of bactria
3.7 Characterization of isolate
3.8 Biochemical test for identification of microorganisms
3.9 Identification of fungi
CHAPTER FOUR
RESULT AND DISCUSSION
CHAPTER FIVE
5.1 Conclusion
5.2 Recommendation
References
Appendix
