Antibacterial and Nutritional Properties of Ogi Co-Fermented With Garlic (allium Sativum)

Fermented foods have long been valued for their nutritional and antimicrobial properties. This study investigated the isolation, nutritional, and antibacterial properties of fermented garlic-Ogi, a sorghum-based product enriched with garlic. The antibacterial activity, proximate analysis, mineral composition and functional group of the fermented Ogi were studied. The pH of the fermented liquor was 4.2 after 72 hours of fermentation. Microbial analysis revealed a total bacterial count of 7.3 × 10-4 CFU/mL, a total staphylococcus count of 6.8 × 10-2 CFU/mL, a total coliform count of 7.7 × 10-2 CFU/mL, and a total lactic acid bacteria count of 4.74 × 10-3 CFU/mL. The identified bacterial species include Citrobacter freundii, Staphylococcus saprophyticus, Micrococcus agilis, Escherichia coli, Limosilactobacillus antri, Lactobacillus fermentum, and Liquorilactobacillus mali. Antimicrobial susceptibility testing demonstrated the inhibitory potential of fermented garlic Ogi against pathogenic bacteria, with zones of inhibition ranging from 6 mm to 17 mm, the highest activity observed against Escherichia coli (17 mm). The proximate analysis showed that the sample contained moisture (14.76%), fat (7.71%), ash (14.38%), protein (12.57%), crude fiber (1.97%), and carbohydrates (48.62%), signifying its rich nutritional content. The mineral composition analysis revealed that calcium (92.52mg/100g), sodium (145.44mg/100g), and potassium (76.94mg/100g) were the most abundant minerals, while lead (Pb) was not detected, ensuring the product's safety. The Fourier Transform Infrared (FTIR) spectroscopy identified key functional groups, including hydroxyl, amines, carbonyl, and aliphatic groups, which contribute to the properties of the product. These findings suggest that fermented garlic Ogi is nutritionally valuable and exhibits antimicrobial potential, making it a promising functional food product for improving dietary intake and combating foodborne pathogens.