Amylolytic bacteria in Fermented 'Ogi' Fortified with Almond Nuts (Prunus amygdalus L.) and African Yam Bean (Sphenostylis stenocarpa L.)
DOI:
https://doi.org/10.51459/jostir.2026.2.1.0256Abstract
Amylolytic activity of bacteria has been reported to have functional properties in food processing and production. This study assessed amylolytic bacteria and their contributions to the quality and safety of ‘Ogi’ fortified with almond nuts and African yam bean. Samples were formulated in the ratios Maize: Almond: African Yam Bean (M: A: AFB). A- 100:0:0, B- 85: 10: 5, C- 85: 5:10, D- 65: 15: 20, E- 65: 20: 15 and commercial custard (F- control). Isolation and identification of lactic acid bacteria were carried out using standard microbiological methods. The amylase producers were determined using starch hydrolysis techniques. The lactic acid bacteria isolated and screened for amylase production were Lactobacillus plantarum strain pmm095_25282; Lactococcus lactis strain IFM 63512; Lactobacillus acidophilus strain MK_S10; Pediococcus cellicola strain Pmm 25, and Leuconostoc mesenteroides strain M6. Lacobacillus plantarum strain pmm095_25282. They exhibited the highest clear zones, amylolytic index, and amylolytic activity of 12.24 ± 0.13a mm; 1.96 ± 0.01a and 0.68 ±0.01 c U/ml respectively. While the lowest clear zone, amylolytic index, and amylolytic activity were recorded for Pediococcus cellicola strain Pmm-25 with values 5.23 ±0.21bmm; 1.22 ± 0.01 c and 0.21 ± 0.02 c respectively. The control (Sample F) did not exhibit any amylase producers compared to the formulated samples. Findings from this study showed that amylolytic bacteria can be obtained from fermented ‘Ogi’ fortified with almond nuts and African yam bean.
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