ISSN: 2375-3935
American Journal of Food Science and Nutrition  
Manuscript Information
 
 
Some Studies on the Bacteriological Quality of Sorghum-Based Commercially Prepared Fermented Ogi (Akamu) in Wukari, Nigeria
American Journal of Food Science and Nutrition
Vol.4 , No. 4, Publication Date: Aug. 25, 2017, Page: 48-51
288 Views Since August 25, 2017, 51 Downloads Since Aug. 25, 2017
 
 
Authors
 
[1]    

Alloysius Chibuike Ogodo, Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, Wukari, Nigeria.

[2]    

Ositadinma Chinyere Ugbogu, Department of Microbiology, Faculty of Biological and Physical Sciences, Abia State University Uturu, Uturu, Nigeria.

[3]    

Dawn Ify Agwaranze, Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, Wukari, Nigeria.

[4]    

Faith Unekwuojo Ihiabe, Department of Microbiology, Faculty of Pure and Applied Sciences, Federal University Wukari, Wukari, Nigeria.

 
Abstract
 

The bacteriological characteristics of commercially prepared sorghum-based ogi (akamu) in Wukari metropolis was evaluated and compared with the laboratory prepared sorghum based ogi. A total of nine samples were purchased within Wukari and assessed for bacterial load and the presence of bacteria using standard microbiological methods. The result shows that the total viable bacteria count of the commercial ogi ranged from 1.2 x 107 cfu/g to 1.5 x 108 cfu/g. The coliform count ranged from 4.0 x 106 cfu/g to 4.0 x 107cfu/g. Staphylococcal count ranged from no bacterial growth to 7.5 x 106 cfu/g. The lactic acid bacteria count ranged from 4.3 x 107 cfu/g to 1.5 x 108 cfu/g. The bacteria load in the laboratory prepared ogi showed a total count of 2.5 x 107 cfu/g, no coliform and staphylococcal growth, and lactic acid bacteria count of 1.0 x 108 cfu/g. The most frequently isolated bacteria species are Staphylococcus species, Klebsiella species, Escherichia coli, Lactobacillus species, Leuconostoc species, Micrococcus species and Pediococcus species. The occurrence of the organisms show that Staphylococcus sp. was present in samples B, C, E, G and I, Klebsiella sp. was present in samples B and D, Escherichia coli was present in samples A and H, Lactobacillus spp. was recovered from all the samples, Lactococcus sp. was present in samples B, D and H, Micrococcus spp was recovered from samples C, E, G and H, Leuconostoc sp. was present in sample F and the control while Pediococcus sp. was recovered from sample F, I and control. The presence of some potential pathogenic organisms in some of the commercially prepared sorghum-based ogi is of public health concern. Therefore, there is the need to incorporate good hygiene and sanitary measures in the production of this ogi so as to minimise bacteria contamination during processing and storage of the sorghum-based ogi.


Keywords
 

Bacterial Quality, Sorghum, Fermentation, Lactic Acid Bacteria, Ogi


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