Abstract
The study assessed the indigenous ways of preserving corn paste (Ogi). Effect of
different storage conditions on pH, acidity, microbial content and sensory
qualities of the corn paste (Ogi) were examined as well as the sensory qualities of
the corn paste (Ogi) measured using 9-point hedonic scale. Data collected were
analysed using Analysis of Variance (ANOVA). Result revealed that there was no
significant difference (p < 0.05) in the pH content of the wet corn paste (Ogi) kept
in covered plastic (A) and sealed cellophane (B) stored under ambient
temperature. pH content was found to reduced significantly from 7 through 14
days. Although further reduction was noticeable in day 21, it was not significant
(p <0.05). Besides, no significant difference occurred (p < 0.05) in the acidity of
wet Corn paste (Ogi) until the 14th day of treatment irrespective of the storage
condition (either kept in refrigeration or in ambient temperature). Another
revelation of the study is that corn paste (Ogi) (corn paste) sample stored in the
refrigerator had reduced fungi and bacterial counts (at most 1.5 x 106 and 1.2 x 104
respectively) when compared with samples stored in ambient condition (at most
4.0 x 106 and 2.5 x 104 respectively) which indicated that the refrigeration
temperature reduced or inhibits the fermentation processes of the Corn paste
(Ogi) samples. Corn paste (Ogi) kept in sealed cellophane and stored in the
refrigerator was found to be the most accepted with respect to overall
acceptability.