INVESTIGATION OF BACTERIOLOGICAL QUALITY OF FERMENTED MILLET (GUMBA) SOLD IN SOME AREA IN KALGO LOCAL GOVERNMENT, KEBBI STATE

ABSTRACT Fermentation is one of the earliest biotechnological methods of food preservation and processing to be extensively applied in the world: foods (fermented food, food additives, functional materials and live probiotics); intestines (aids digestion and promotes absorption, synthetic bioactive substances, inhibits harmful bacteria, diabetes, cardiopathy and allergy); and industry (energy, soil transformation and sewage treatment). The aim is to investigate the bacteriological analysis of fermented millet sold in some areas in Kalgo Local Government, Kebbi State. The samples were brought from Kalgo (Unguwar jeji, Shiyar gandu, Dan hili and Ilela)and taken to the microbiology laboratory for bacteriological analysis. Ten grams (10g) of the millet sample was weighed and aseptically taken into a sterile jar containing 90ml sterile normal diluents. The procedures described below was used to test for presence of microorganisms in millet. Colonies on selected plates was counted using a colony counter. Four (4) fermented millet (gumba) samples bought within Kalgo local government are a were analyzed for bacterial growth. All the gumba samples collected in differen tplace of Kalgo showed growth. High initial bacterial load observed, which decreased as fermentation progressed due to increasing acidity. The result obtained shows that there are presence of viable bacteria counts in all fermented millet (gumba) samples (such as 8.5x106g, 9.3x105g, 1.05x105g, 9.9x106g, 2.05x105g, 1.90x107g, 1.20x105g and 1.10x107gcfu/g, etc.). The bacteria isolated were Corynebacterium, Enterococcus, Staphylococcus and Micrococcus specie. The findings obtained in this study shows that samples of different fermented millet flour (gumba) from some selected area in Kalgo may differ significantly from each other in terms of microbial numbers or pH values. Gumba should be stored in cool, dry places and protected from flies, dust, and moisture to maintain its quality and prevent spoilage. Producers should be trained to maintain clean environments, use safe water, and ensure proper personal hygiene during fermentation and packaging.