Main Article Content
Microorganism play important role in the fermentation of foods. Nigeria has several fermentable foods produced from several feed stocks including cereals, legumes, palm tree, tuber (plants) and proteineceous‟ animal foods. The present study was conducted to determine the microbial activities of locally fermented maize (ogi or akamu). The “akamu” samples were collected aseptically from three different markets in Ogiso and its environs. These samples were taken to the laboratory immediately and were analyzed using standard microbiological and biochemical methods. Escherichia species, Staphylococcus species, Klebsiella species and Pseudomonas species were the bacteria isolated. The total bacteria count ranged from 2.5 x 108 to 4.0 x 108cfu/g. The observed high microbial count in the akamu may likely be attributable to poor hygienic practices during the processing and post processing handling.
Osungbaro TO. Physical and nutritive properties of fermented cereal Foods. African J. Food Sc. 2009;3(2):23-27.
Farinde EO. Chemical and sensory properties of sieved and unsieved fortified “ogi”. Nat Sci. 2015;13(1): 49-53.
Latunde-Dada. Fermented foods and cottage industries in Nigeria. J. Food Sci. 2000;20:1-33.
Moss MO, Mpuchane SF, Murphy OM. Ting a fermented maize meal product of Southern Africa. Proc. Inst. Food Sci. Technol. 1984;17:139-148.
Onyekwere OO, Akinrele IA, Koleoso OA. Industralization of Ogi Fermentation” In: Indigenous Fermented Foods, Steinkraus, K. H. (Ed.), Marcel Dekker, New York; 1989.
Akinrele IA, Adeyinka O, Edwards CCA, Olatunju FO, Dina JA, Koleoso AO. The development and production of soy-ogi a corn based complete protein food. FIIRO, Research Report No. 42; 1970.
Akingbala JO, Rooney LW, Faubion JM. A laboratory procedure for the preparation of ogi, a Nigerian fermented food. J. Food Sci. 1981;46:1523-1526.
Odunfa SA. African Fermented Foods. In: Microbiology of Fermented Foods, Wood, B.J. (Ed.). Vol. 2, Elsevier Applied Science Publishers, London and New York; 1985.
Ogiehor IS, Ekundayo AO, Okwu GI. Shelf stability of agidi produced from maize (Zea mays) and the effects of sodium benzoate treatment in combination with low temperature storage. African Journal of Biotechnology. 2005;4(7):738-743.
Teniola OD, Holzapfel WH, Odunfa SA. Comparative assessment of fermentation techniques useful in the processing of ogi. World J. Microbiol. Biotechnol. 2005;21:39-43.
Omemu AM. Fermentation dynamics during production of ogi, a Nigerian fermented cereal porridge. Report and Opinion. 2011; 3(4):8-17.
Adegbehingbe KT. Fermented sprouted and unsprouted maize for ogi production. International Journal of Advanced Research. 2013;1(10):428-434.
Ijabadeniyi AO. Microorganisms Associated with Ogi Traditionally produced from Three Varieties of Maize. Research Journal of Microbiology. 2007;2:247-253.
Nwokoro O, Chukwu BC. Studies on Akamu, a traditional fermented maize food. Revista Chilena de Nutrición. 2012;39(4):180-184.
Simango C, Dinolwe J, Rukure G. Bacterial contamination of food and household stored drinking water in a farm working community in Zimbabwe. Central Africa Journal of Medicine. 1992;36:143-148.
Oyelana OA, Coker AA. Microbial contamination at different stages of production of ogi in Mowe: A rural community, Southwest, Nigeria. Bacteriol. J. 2012;2(1):1-11.
Adams MR, Nicolaides L. Review of the sensitivity of different food borne pathogens to fermentation. Food Contr. 1997;8:227-239.
Nyatoti VN, Mtero S, Rukure G. Pathogenic Escherichia Coli in traditional African weaning foods. Food Contr. 1997;8:51-54.