Microbiological Evaluation and Nutritional Quality of Ogi made from Sorghum (Sorghum bicolor) Substituted with Millet (Pennistumvulgare)

  • AR Jose
  • AM Oyetayo


Microbiological evaluation and nutritional quality of ogi made from sorghum substituted with millet was carried out in this research work. A standard method was used for the proximate composition analysis and characterization of isolates was carried out by standard microbiological techniques. Protein content was found to be higher in millet ogi than in sorghum ogi and the mixture ‘ogi’ with values 8.92%, 5.77% and 6.30% respectively. Crude fibre was higher insorghumogi with 3.97% whilethe millet ogi contain higher lipid of 3.60%. Millet ogi had more yeasts while sorghum ogi had more enterobacteriaceae. Millet ogi had the highest Total Plate Counts of 9.0 x 104cfu while the lactic acid bacteria count was highest in sorghum ogi (7.9 x 104cfu). The organisms isolated were Lactobacillus plantarum, Lactobacilus brevis, Enterobacter species and Streptococcus Species. It was established in this study that millet ogi is more nutritive than sorghum ogi and mixture ogi and hence can serve as a good weaning meal.

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eISSN: 1596-5511