Journal of Advances in Microbiology

Akamu (Pap) is a well-known fermented and healthy food commonly prepared by different households in Nigeria. Different traditional steeping methods have been utilized by different households to process Akamu. This research employed two traditional steeping methods (continuous and discontinuous) in the processing of Akamu. Two (2) kilograms of corn were bought from Eke Awka market in Anambra State, Nigeria and were soaked in portable water using two different clean containers labelled samples A and B. Sample A was allowed to ferment continuously for three days without changing water and the water from sample B was changed every 12 hours until the third day. Samples of the steep water were taken on the first and last day of the experiment for microbiological analysis. Both samples were processed (wet milled and sieved) and the resulting samples of Akamu were used to access their nutritional (Proximate, Minerals and Vitamins) and sensory qualities. Results were analysed using mean and percentages in Excel. T-test was used to compare sample means and statistical significance was placed at p < 0.05. Microbiological analysis showed higher bacterial count of 5.6 x 10⁶from sample A than sample B (3.45 x 10⁵). Fungal (Yeast) count of 2.3 x 10⁴ was obtained only from Sample A. Organisms present in both samples on the first day of the experiment were Streptococcus, Clostridium, Bacillus species and Yeasts but were succeeded by Lactobacillus and Saccharomyces species in sample A on day 3 while sample B retained most of the initial isolates but with the addition of Lactobacillus spp. No yeast was found in Sample B. There was a clear difference in the microbial succession of both samples and there most of the mean differences in the nutritive compositions were statistically significant. Sample A was moderately higher in macro mineral content while sample B was higher in soluble vitamin content. The Proximate analysis of both samples was approximately the same and sample A was found to be more acceptable in the sensory evaluation. Understanding of these differences will guide the choice of the method of processing Akamu in different households.