MICROBIOLOGICAL ASSESSMENT, PHYSICO-CHEMICAL AND FUNCTIONAL AGIDI PRODUCED IN AKOKO AREA OF ONDO STATE.

Abstract

This study was carried out to determine the microbial, physico properties of agidi, a fermented maize product sold in Akungba Akoko and Ugbe samples were Lactobacillus plantarum, L. acidophilus, Leuconostocmes Micrococcus luteus, Pediococcusspp, and Staphylococcusaureus while the fungi includeAspergillusflavus, Saccharomyces cerevisiaeand Candida krusei. All the lactic acid bacteria and S.cerevisiae were isolated in all the samples while S.aureus, A. Micrococcusluteus were isolated from Oka sample alone. Akungba sample had the highest pH of 4.24 while the lowest pH of 4.02 was found in Oka sample. However, the highest TTA (1.44%) was found in Oka sample while the lowest content of 0.99% was Akungba sample. Highest bulk density was obtained in Ikare sample (2.64gml least value was from Oka sample (1.53gml capacity was obtained from Ikare sample (0.8g/g) while the least value was re Oka sample (0.4g/g). The foaming capacity values of all the samples were found to reduce with increase in time for all the agidisamples. The least gelation capacity and the viscosity were obtained from Ikare samples while the highest values wer Akungba samples respectively. All the sensory parameters studied were not significantly different (p<0.05). There is need to maintain proper hygiene during the processing of some of these locally fermented foods so as to avoid pote Abstract A R T I C L E I N F O Received: 6 October 2017 Accepted: 23 April 2018 Keywords: Agidi, fermentation, maize, microorganisms Corresponding author: microbade@yahoo.com (2017) FJPAS Vol 2(1) 275 MICROBIOLOGICAL ASSESSMENT, PHYSICO-CHEMICAL AND FUNCTIONAL AGIDI PRODUCED IN AKOKO AREA OF ONDO STATE Adegbehingbe, K.T., 2* Adeleke, B.S. and 1 Adejoro, D. Department of Microbiology, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria. Department of Microbiology, Federal University of Technology, Akure, Ondo State, Nigeria Available online at www.fuoye.edu.ng This study was carried out to determine the microbial, physico properties of agidi, a fermented maize product sold in Akungba Akoko and Ugbe-Akoko in northern region of Ondo State. The bacteria isolated from the samples were Lactobacillus plantarum, L. acidophilus, Leuconostocmes Micrococcus luteus, Pediococcusspp, and Staphylococcusaureus while the fungi includeAspergillusflavus, Saccharomyces cerevisiaeand Candida krusei. All the lactic acid bacteria and S.cerevisiae were isolated in all the samples while S.aureus, A. Micrococcusluteus were isolated from Oka sample alone. Akungba sample had the highest pH of 4.24 while the lowest pH of 4.02 was found in Oka sample. However, the highest TTA (1.44%) was found in Oka sample while the lowest content of 0.99% was Akungba sample. Highest bulk density was obtained in Ikare sample (2.64gml least value was from Oka sample (1.53gml -1 ). The highest content of water absorption capacity was obtained from Ikare sample (0.8g/g) while the least value was re Oka sample (0.4g/g). The foaming capacity values of all the samples were found to reduce with increase in time for all the agidisamples. The least gelation capacity and the viscosity were obtained from Ikare samples while the highest values wer Akungba samples respectively. All the sensory parameters studied were not significantly different (p<0.05). There is need to maintain proper hygiene during the processing of some of these locally fermented foods so as to avoid potential pathogens. Abstract ISSN: 2616-1419 CHEMICAL AND FUNCTIONAL PRODUCED IN AKOKO AREA OF ONDO STATE Akoko, Ondo State, Nigeria. Federal University of Technology, Akure, Ondo State, Nigeria. This study was carried out to determine the microbial, physico-chemical and functional properties of agidi, a fermented maize product sold in Akungba-Akoko, Ikare-Akoko, OkaAkoko in northern region of Ondo State. The bacteria isolated from the samples were Lactobacillus plantarum, L. acidophilus, Leuconostocmesenteroides, Micrococcus luteus, Pediococcusspp, and Staphylococcusaureus while the fungi includeAspergillusflavus, Saccharomyces cerevisiaeand Candida krusei. All the lactic acid bacteria and S.cerevisiae were isolated in all the samples while S.aureus, A. flavus and Micrococcusluteus were isolated from Oka sample alone. Akungba sample had the highest pH of 4.24 while the lowest pH of 4.02 was found in Oka sample. However, the highest TTA (1.44%) was found in Oka sample while the lowest content of 0.99% was from Akungba sample. Highest bulk density was obtained in Ikare sample (2.64gml -1 ) while the ). The highest content of water absorption capacity was obtained from Ikare sample (0.8g/g) while the least value was recorded from Oka sample (0.4g/g). The foaming capacity values of all the samples were found to reduce with increase in time for all the agidisamples. The least gelation capacity and the viscosity were obtained from Ikare samples while the highest values were obtained from Ugbe and Akungba samples respectively. All the sensory parameters studied were not significantly different (p<0.05). There is need to maintain proper hygiene during the processing of ntial pathogens.