Isolation Of Micro-organisms From Stored Pap

Isolation Of Micro-organisms From Stored Pap

Chapter One

Preface

Background Of The Study

Cereals have been known to man from the foremost times porridge prepared from cereals are eaten in different corridor o the world, especially in developing countries where they may present the introductory diet. This porridge could be ignited to enhance the taste, quality and ameliorate insipidity( Oke 1967, Adeniyi and Potter 1978, Uno and field 1981).

sludge( zea mays) is one of cereals which is an important raw material in mortal diet. In Nigeria, sludge is grown substantially in the southern part of Nigeria while sludge( Sorghum bicolor) and millet( perinisetum typhoideum) are grown in the northern part of the country. A fermented cereal product is known as paplogi). sludge is reused into traditional food similar as paplogi) Umo and fields 1981).

Pap is a fermentednon-alcoholic stiff food and is a major chief food extensively consumed in west Africa. It’s a sour fine once libation which when cooked produces a thin semi solid porridge. Pap( Ogi) porridge has a smooth texture and a sour taste suggesting that of yoghurt,. In Nigeria, some countries similar as Anambra, Imo, Enugu and Abia relate to it as Akamu but Ogi is a Yoruba name but utmost state of Nigeria, it refers to sludge pap. On the other hand, sludge pap is known as Ogi baba while millet pap is known as Ogi gero in Yoruba( Banigi 1977, Onyekwere and Akinrele 1977).

Pap logi) can be consumed with variety of other product including with chuck , fumed been cutlet( moi- moi), fried bean cutlet( Akara), fried yam and plantain etc. it’s used as a main mess for adult and sick cases and it’s suitable for breakfast, lunch and regale. Pap is extensively used as the first native food given to babies at wearing to supplement bone milk and is a major breakfast cereal forpre-school children and grown-ups. It’s consumed as a main mess for gaining cases because it can fluently be digested. As a wearing food, it’s employed substantially by low income earners order, it’s estimated that about 25 million or further grown-ups eat it about 4- 5 days weakly( Banigo 1972). Milk and sugar may be added to bettered the taske and nutritive quality. Pap is cooked and turned into a stiff gel called Agidi which is analogous to kenkey, a fermented shanian product( Muller 1988, withby 1968). Some Yoruba aborigines beliwved that pap is able of stimulating the product of bone milk in Nursing mama ( Bassir 1962). still, there has been no qualitative substantiation of support of this belief.

In malignancy of it’s important in the Nigeria diet, pap manufacture is essential a home grounded assiduity. There are at present no large scale plant operation for the product of pap. The manufacture is carried out on a small scale by some house women as a marketable adventure in numerous corridor of the country. The gutted grain free of dirt and contaminations steeped in eastern earthenware, plastic or enamel pot for 1- 3 days at room temperature, this is followed by wet milling and sieving. Twenty- four( 24) hours of sleeping leads to a lesser reduction of the fermentable carbohydrate. After raising, the coarse material attained is marshland with water to separate further of the bounce. The filtered slurry is allowed to deposition and suffer farther turmoil for 1- 2 days at room temperature. The coarse matter which is separated is used announcement beast feed while the deposition( Pap) is boiled to gain.

Statement Of Problem

Microorganisms are involved in the processing of pap especially during turmoil and inversely during storehouse. Many organisms are set up in the pap, if it’s duly stored. Their presence in pap during storehouse leads to irregular of flavour and loss of nutrients( van veen and steinkrans 1990). This is the result of their metabolic exertion in the stored pap.

The tradiitonal system of pap product using colorful grains encourage significant nutrient losses, Losses m, ay do during steeping, milling and sieving. Large corridor of the protein in the grain is located in the testa and origin that are shifted off during processing.

Losses of fibre, protein, ash as well as some vitamins have been reported by Banigo and Muller( 1972). Losses in nutrients could be minimized by using an bettered wet milling system cooked by Banigo and Muller( 1972). At the end of this work, the microorganisms set up in stored pap was insulated and characterized.

Aim And Objects Of The Stduy

The end of this study is to insulate and characterizemicro-organisms from stored pap.

Specific Objects Are

To insulate and characterize bacterial pollutants from stored pap

ii. To insulate and characterize fungal pollutants from stored pap

thesis

HI Bacteria and fungi are involved in the turmoil and storehouse of sludge pap.

Defense Of The Study

Not veritably important work has been done in this in recent times, with reference to the microbiology of the process. Some of the foremost workdone in this include those of Akiurele( 1970- 1977) and Barigo( 1969, 1970, 1972, 1977).

Significance Of Study

Pap stored inaptly for a fairly length of time is likely to develop microorganisms. thus, the study is carried- out to identify this organisms and duly advice on the proper way of storing pap.

Limitation Of The Study

This work is limited to feasible microorganism present in the sludge( zea mays) only which will be bought from Ogbete in the Enugu Area.