Bacteriological and Nutritional Composition of Akamu Fermented
from a Combination of Zea mays, Sorghum bicolor and Pennisetum
glaucum Cereals

Alabere; Awengi

doi:10.56201/rjfsqc.vol.11.no5.2025.pg114.127

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Bacteriological and Nutritional Composition of Akamu Fermented from a Combination of Zea mays, Sorghum bicolor and Pennisetum glaucum Cereals

Alabere, Awengi

Abstract

The study explored the bacteriological and nutritional composition of akamu fermented from a combination of Zea mays, Sorghum bicolor and Pennisetum glaucum cereals. Akamu was fermented in four (4) setups (white Zea mays and Sorghum bicolor combination, yellow Zea mays and Sorghum bicolor combination, white Zea mays and Pennisetum glaucum combination, yellow Zea mays and Pennisetum glaucum combination). The akamu was allowed to ferment by steeping in distilled for 4days. The effluents generated from the steeping water were collected daily for microbiological analyses. The fermentation process lasted for a period of 4 days and after that the steeped grains were wet milled, sieved, allowed to sediment, decanted to produce the semi-solid akamu. The nutritional composition which includes the moisture, ash, lipid, protein, carbohydrate and crude fibre contents of the cereals and the akamu produced from them was determined. The study revealed the presence of Escherichia coli, Veillonella sp., Klebsiella pneumoniae in the fermentation of akamu produced from the combination of 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 49.44 %, 38.10 %, 5.51 %, 0.36 %, 0.06 % and 0.72 % respectively. The study revealed that ogi is a rich source of carbohydrate compared to other nutrients.

Keywords

Zea maysSorghum bicolorPennisetum glaucumAkamuBacteriaNutritional

References

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Bacteriological and Nutritional Composition of Akamu Fermented from a Combination of Zea mays, Sorghum bicolor and Pennisetum glaucum Cereals

Abstract

Keywords

References

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