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Microbial evaluation of ogi produced from maize fortified with beetroot

¹Federal University of Agriculture, Abeokuta, Biotechnology Centre, Nigeria
²Obafemi Awolowo University, Microbiology, Nigeria
³Babcock University, Dept. of Medical Laboratory Science, Nigeria

Abstract

Fermented foods provide vast quantities of nutrients. In order to secure healthy food especially, in developing countries such as Nigeria, locally available, cheap and nutritious food crops such as beetroot fruit in fortifying locally produced Ogi are best options. This study investigated the microbiological qualities, proximate and antioxidants compositions of Ogi produced from the combination of maize with beetroot. Dried maize grains obtained from a notable open market in Abeokuta, Nigeria, were washed and soaked in water with fresh beetroot at the inclusion levels of 0% (control), 25% (T1), 50% (T2) and 75% (T3) respectively. The contents were wet-milled and sieved separately after 3 days to obtain the fermented Ogi. The products were aseptically sub-sampled at 24h intervals for 4 days for laboratory analyses. Total viable bacterial (TBC), total coliform bacterial (TCC) and lactic acid bacterial (LAB) counts were enumerated on Nutrient agar (NA), MacConkey agar and de Mann Rogosa and Sharpe (MRS) agar respectively while the isolates were screened using the standard microbiological methods. Molecular identification of bacterial isolates was conducted using 16S rRNA gene sequencing method. The proximate analysis of Ogi was carried out by AOAC standard methods while the antioxidant assay was carried out using the 2-diphenyl^-1-picrylhydrazyl (DPPH) Radical Scavenging Assay method. The acceptability of the product was determined by sensory evaluation using a 7-point hedonic scale from 20 trained panellists. Data obtained were statistically analysed using one way analysis of variance (ANOVA) and the means were separated using Duncan New Multiple Range Test (P ˂ 0.05). TBC ranged from 7.0×104 to 20×104 cfu/g, TCC ranged from 4.0×105 to 12×105 cfu/g and LAB ranged from 9.0×104 to 21.0×104 cfu/g and the isolates were identified accordingly. Significant increases in the lipids, protein, crude fibre and moisture contents as well as the antioxidants assay (10-50 mg/ml) with a corresponding reduction in the bacterial load were recorded against the control. Having established the nutritional and microbiological qualities of beetroot-fortified Ogi, industrial production could hereby be recommended so as to improve on Food Systems and Nutrition globally.

Keywords: Keywords to be added

Contact Address: Olusoji Ishola Adeyosoye, Obafemi Awolowo University, Microbiology, Ife-Ibadan Express Road, 220281 Ile-ife, Nigeria, e-mail: adeyosoyeoauife.edu.ng