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The effects of Sorghum bicolor leaf stalk (SBLS) on the bacterial quality of Ogi produced from maize (Zea mays)
1 Department of Biochemistry, Faculty of Science, Adekunle Ajasin University Akungba-Akoko Ondo State PMB 0001, Nigeria.
2 Department of Microbiology, Faculty of Science, Adekunle Ajasin University Akungba-Akoko Ondo State PMB 0001, Nigeria.
Research Article
International Journal of Science and Research Archive, 2024, 11(02), 1405–1413.
Article DOI: 10.30574/ijsra.2024.11.2.0584
Publication history:
Received on 24 February 2024; revised on 07 April 2024; accepted on 10 April 2024
Abstract:
Ogi is a staple food in Nigeria and other West African countries given its affordability and easy preparation it is largely consumed by many people. Ogi is used as a weaning food and given to the elderly and convalescent. Studies have shown that nutrients are lost during the production of Ogi. Hence, Ogi is fortified with Sorghum bicolor leaves stalk (SBLS) to prevent malnutrition despite the antibacterial activities of the SBLS extracts against some bacteria strains but little is known on the activity of the SBLS fortified Ogi on the bacterial, physicochemical quality and proximate composition of Ogi. This study aims to investigate the effect of SBLS on the bacterial quality and other physicochemical properties of Ogi. SBLS was added to Ogi during the secondary fermentation for seven days. Samples were taken at time 0, 1, 3, 5 and 7 days. The samples were analysed to determine the total titratable acidity, pH, temperature, proximate composition and bacteria compositions in Ogi fortified with SBLS using unfortified Ogi samples as control. The fortification of Ogi with SBLS significantly reduced the percentage moisture, crude fat and ash content compared to the unfortified Ogi. There were significant increase in percentage crude fiber and crude protein of Ogi fortified with SBLS compared to unfortified (p < 0.05). This research showed that Ogi fortified with SBLS prevented the growth of Bacillus subtilis compared to unfortified Ogi with SBLS. The addition of SBLS inhibits the growth of Bacillus subtilis and thus affects the bacterial quality of Ogi.
Keywords:
Ogi; Sorghum bicolor; Bacteria; Proximate; Temperature; Fermentation; Food
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