Effects of different steeping methods on the microbial quality of ‘ogi’ produced from Sorghum bicolor (Linn)

In this study, the effects of different steeping methods on the microbial quality of ‘ogi’ produced from Sorghum bicolor (Linn.) grains were carried out. The sorghum grains were divided into four parts; the first part (Sample A) was steeped with cold water at 30+ 2oC for 72 h and washed with water before milling, the second part (Sample B) was steeped with cold water at 30+2oC for 72 h but was not washed before milling, the third part (Sample C) was steeped with hot water at 30+2oC for 24 h and washed before milling, while the fourth part (Sample D) was steeped with hot water at 30+2oC for 24 h and was not washed before milling. The processed raw ‘ogi’ samples were subjected to standard microbiological techniques to enumerate the microorganisms present. The highest bacterial count of 3.5 x 103cfu/ml was observed in sample B, the highest fungal count of 2.5 x 104 sfu/ml was observed in sample B, while sample C yields the lowest bacterial count of 8.0 x 102 cfu/ml and fungal count of 4.0 x102 sfu/ml. Good hygienic conditions during the processing of the ‘ogi’ must also be employed to reduce the chances of microbial contamination