Abstract

The study assessed the bacteriological and proximate composition of ogi fermented from Zea mays, Sorghum bicolor and Pennisetum glaucum cereals. Ogi was fermented in four (4) setups (white Zea mays, yellow Zea mays, Sorghum bicolor, Pennisetum glaucum). The ogi was allowed to ferment by steeping in distilled for 4days. The effluents generated from the steeping water were collected daily for microbiological analyses. After the fermentation process which lasted for 4 days, the steeped grains were wet milled, sieved, allowed to sediment, decanted to produce the semi-solid ogi samples. The Proximate composition (moisture, ash, lipid, protein, carbohydrate and crude fibre contents) of the cereals and the ogi produced from them was determined. The study revealed the presence of Enterobacter sp., Erysipelothrix sp., Pediococcus sp., Weisella sp., Veillonella sp., Proteus sp. and Priestia sp. in the fermentation of ogi produced from yellow and white Zea mays, Sorghum bicolor and Pennisetum glaucum. It also revealed that the ogi had moisture, carbohydrate, protein, fat, fibre, ash contents of 51.3%, 78.5%, 4.8%, 0.4%, 0.2% and 0.6% respectively. The study revealed that ogi is a rich source of carbohydrate compared to other nutrients.