Microbiological and Physiochemical Assessment of Corn Meal (Agidi)

Nnenna Jennifer Omorodion; Modebola Victoria OlaIokungbaye

doi:10.26740/vubeta.v2i2.35907

Authors

Nnenna Jennifer Omorodion Department of Microbiology, University of Port Harcourt
Modebola Victoria OlaIokungbaye Department of Microbiology, University of Port Harcourt, Nigeria

DOI:

https://doi.org/10.26740/vubeta.v2i2.35907

Keywords:

corn meal, Microbial quality, pH, Moisture content, Titratable acidity

Abstract

Corn meal (Agidi) is a gel-like traditional fermented starchy food item produced from maize, although millet and sorghum can also serve as raw materials. It is known by different names in different localities. A total of 30 corn meal (Agidi) comprising of 15 white and 15 jollof agidi samples were bought from Choba market in Port Harcourt Rivers State were examined and analyzed using standard microbial techniques. The Total Bacteria count for white (plain) Agidi ranged from 6.30 logcfu/g - 8.06 logcfu/g. The Staphylococci count for White Agidi samples ranged from 6.0 logcfu/g – 8.2 logcfu/g. The Coliform count ranged from 6.00- 7.96 cfu/g. The results generated from this study exceeded the acceptable limit for bacteria in food. Bacteria isolated from White agidi includes Staphylococcus spp, (31.58%), Enterococcus sp (21.05%). Bacillus sp, (18.42%), Escherichia coli (15.75%) and Klebsiella sp (10.53%). Pseudomonas sp (2.63%). For jollof agidi the bacterial isolated Staphylococcus spp, (30.8%) Bacillus spp, (24.6%). Enterococcus sp (20.0%), Escherichia coli (12.3%), Klebsiella sp 7(10.8%) and Pseudomonas sp (1.5%). pH of corn meal ranged from 4 – 6, the moisture content ranged from 80% – 90%, while the titratable acidity ranged from ranged from 0.20 – 0.40. Proper handling of agidi during production must be taken. This is to prevent contamination from environmental and human sources. Control measures to prevent cross-contamination of agidi require procedures for maintaining the hygienic quality of the processing environment and equipment. High level of hygiene be maintained in the preparatory processes and production of this cornmeal (Aidi) to enhance health safety.

Author Biographies

Nnenna Jennifer Omorodion, Department of Microbiology, University of Port Harcourt

Nnenna J.P Omorodion is a lecturer in the Microbiology Department at the University of Port Harcourt Rivers State, Nigeria. I received my BSc, MSc, and PhD from the University of Port Harcourt Rivers State, Nigeria. I specialize in Food Microbiology. She can be contacted by email at nnenna.omorodion@uniport.edu.ng

Modebola Victoria OlaIokungbaye , Department of Microbiology, University of Port Harcourt, Nigeria

Modebola Victoria OlaIokungbaye was a student of Microbiology from the University of Port Harcourt Rivers State Nigeria, I obtained my BSc from the University Of Port Harcourt. She can be reached via the email olaolaokungbaye@2000gmail.com

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