CO-FERMENTION OF MAIZE (Zea mays L.) AND AFRICAN BREAD FRUIT SEED (Treculia africana Dec'ne) FOR THE PRODUCTION OF IMPROVED PAP (OGI)

Cereals such as maize are generally having low essential amino acid contents which may cause protein malnutrition. The high essential amino acid in African breadfruit could make it suitable for supplementation of grains/cereals. The microbiological, sensory and nutritional evaluation of cofermented maize (70%) /African breadfruit seed (30%) was carried out. Characterization of isolates were by macroscopic, microscopic and biochemical tests. Standard Methods according to AOAC (1990) were used for proximate compositions and pH determination. Viscosity was measured using Rotational Viscometer. The pH of the co-fermented sample decreased from 6.2±0.01 to 4.2±0.01. Microbial isolates included Coryne bacterium spp., Lactobacillus spp., Escherichia coli, Staphylococcus aureus, Aspergillus niger and Saccharomyces cerevisae in fermenting samples. Escherichia coli was inhibited with increase in fermentation time. Higher microbial counts occurred in maize-African breadfruit ogi (MABO) than maize ogi (MOGI) during primary and secondary -1fermentations. The viscosity of the co-fermented sample was 1.990±0.12 pas . Proximate composition shows that MOGI had lower crude protein content (2.14±0.2) than MABO (9.83±0.3). In contrast, MOGI had higher crude carbohydrate (82.12±0.1 vs 72.59±0.2). Ash, moisture and lipid contents were not significantly different in both samples. Sensory evaluation revealed that MABO recorded higher scores (7±0.02 and 7±0.01) in taste and aroma as against (6±0.01 and 6±0.02) for MOGI. Although consumers accepted both samples, overall, MOGI was more acceptable. MABO oflour kept well and retained their original viscosity after 27 days of storage at (30±2C). MABO gave a dual advantage in that protein content was increased and enteropathogens were inhibited and is therefore recommended for consumption in areas where protein intake is inadequate and food safety is an issue.