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All Journal Current Educational Review
Salisu Umar Muhammad
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Education Languange, Linguistic, Communication & Media Mathematics

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The Study of the Production of Akamu from Sorghum Grain and the Effect of Prolonged Fermentation on its Nutrition Value Nmilayo Deborah Ijebor; Salisu Umar Muhammad
Current Educational Review Vol. 2 No. 3 (2026)
Publisher : Balai Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56566/cer.v2i3.859

Abstract

This study investigated the production of akamu from sorghum grains and assessed the effect of prolonged fermentation on its nutritional value. Sorghum grains were purchased from Gwallameji market, Bauchi, and processed into akamu using traditional methods involving steeping, wet milling, sieving, sedimentation, and fermentation for six days. Proximate analysis was conducted on raw sorghum grains and fermented akamu samples at days 0, 2, 4, and 6. Microbiological analysis was performed to identify bacteria and fungi present during fermentation. Results showed that prolonged fermentation led to a decrease in protein content (from 4.03% to 2.28%), crude fiber (4.50% to 1.50%), crude lipid (6.40% to 3.30%), and ash content (3.00% to 1.00%), while moisture (1.50% to 5.50%) and carbohydrate (80.57% to 87.22%) increased. The pH dropped significantly from 6.6 to 3.9 after three days. Isolated microorganisms included Staphylococcus aureus (1.85 × 10⁴ cfu/ml), Escherichia coli (1.01 × 10⁴ cfu/ml), Saccharomyces spp (2.45 × 10⁴ cfu/ml), and Aspergillus spp (1.07 × 10⁴ cfu/ml). The presence of E. coli indicated fecal contamination, likely from water used during processing. The study concluded that fermentation beyond 2-3 days reduces nutritional quality and increases spoilage risk. Fortification with protein-rich supplements and improved sanitary practices during production are recommended.
Co-Authors Nmilayo Deborah Ijebor