Characterization of fungi (Aspergillus aculetus) isolated from fermented Ogi (Zea mays) and sorghum (Sorghum vulgar) fortified with Tigernut (Cyperus esculentus)

Jadesola Omowunmi  Fawzhia Sanusi; Eniola Oluyemisi  Oni; Racheal Oluwayemisi  Fashogbon; Sherifat  Abdulganiy; Amina Omodolapo  Badmos; Rukayat Abiodun  Olayemi

doi:10.18502/jfsh.v10i4.19397

Jadesola Omowunmi Fawzhia Sanusi Department of Biological Sciences, College of Natural and Applied Sciences, Crescent University, Abeokuta, Ogun State, Nigeria.
Eniola Oluyemisi Oni Department of Microbiology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.
Racheal Oluwayemisi Fashogbon Department of Microbiology and Biotechnology, Faculty of Natural Sciences, Ajayi Crowther University, Oyo State, Nigeria
Sherifat Abdulganiy Department of Biological Sciences, College of Natural and Applied Sciences, Crescent University, Abeokuta, Ogun State, Nigeria.
Amina Omodolapo Badmos Department of Microbiology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.
Rukayat Abiodun Olayemi Department of Biological Sciences, College of Natural and Applied Sciences, Crescent University, Abeokuta, Ogun State, Nigeria.

DOI: https://doi.org/10.18502/jfsh.v10i4.19397

Keywords: Characterization; Fortified; Fermentation; Sorghum; Tigernut

Abstract

Fermentation of traditional Nigerian foods like Ogi plays a vital role in shaping their safety, nutritional value, and sensory attributes through complex microbial interactions. This study evaluates the microbial and physicochemical aspects of fermented maize, sorghum, and tigernut mixtures to enhance their quality and health benefits. The investigation carried out includes: microbial count, cultural growth, pH level determination, proximate composition, vitamins, minerals, and organoleptic property assessment. The microbial count analysis of isolated Ogi fungi revealed varying growth patterns across different substrates. Notably, maize on Potato DextroseAgar (PDA) at a 10-7 dilution exhibited robust fungal colonies, reflective of its nutrient-rich nature. Conversely, lower fungal counts were observed at higher dilutions on Sabouraud Dextrose Agar(SDA), indicating effective microbial load reduction. Cultural growth characteristics exhibited adiverse array of shapes, colors, textures, and growth rates among the fungi isolates. The identification of suspected organisms based on morphological features revealed the presence of Saccharomyces sp. and Aspergillus sp., known for their roles in fermentation and spoilage, respectively. The study tracked pH levels over three days, indicating progressive acidity and ongoing fermentation typical of lactic acid fermentation processes. Proximate and vitamin analyses showcased the nutritional enhancements in maize-sorghum-tigernut mixtures, with elevated fat, fiber, protein, and vitamin content. Organoleptic evaluations demonstrated consumer preference formaize-sorghum Ogi due to its appealing appearance and aroma. In conclusion, the study highlights that strategic blending of maize, sorghum, and tigernut enhances the microbial safety, nutritional composition, and sensory appeal of Ogi. These findings support the development of nutritionally improved, consumer-acceptable fermented foods with potential health benefits and extended shelf life