Effect of Cinnamon (cinnamon Zeylanicum) on the Nutritional and Antibacterial Properties of Fermented Ogi

Ogi, a fermented West African cereal porridge, undergoes fermentation, enhancing its flavor, texture, and taste. This study examines the physicochemical, microbial, and antibacterial properties of Ogi co-fermented with cinnamon liquor, along with its proximate and mineral composition. After 72 hours of fermentation, the pH value was 4.7. Microbial analysis revealed total bacterial count, total Staphylococcus count, total coliform count and total Lactobacillus count as 1.7 x 104 (CFU/mL), 6.8 x 102 (CFU/mL), 7.6 x 104 (CFU/mL) and 4.96 x 103 (CFU/mL), respectively. The bacterial identified were, Proteus vulgaris, Providencia rettgeri, Serratia marcescens, Micrococcus agilis, Citrobacter freundii, Lactobacillus spp and Escherichia coli. The antimicrobial susceptibility testing showed inhibition zones of 2–4 mm, with Escherichia coli 016 exhibiting the highest susceptibility (4 mm). Proximate analysis confirmed the presence of carbohydrate (49.51 mg/100 g), ash content (21.24 mg/100 g), Moisture content (10.2 mg/100 g), Fat (4.8 mg/100 g), Protein (4.36 mg/100 g) and crude fibre (1.84 mg/100 g), while mineral analysis revealed essential nutrients like calcium (244.91 mg/100 g), sodium (157.21 mg/100 g), potassium (89.72 mg/100 g), phosphorus (67.23 mg/100 g), iron (46.23 mg/100 g), and magnesium (32.62 mg/100 g). FTIR analysis identified functional groups such as amines, aldehydes, hydroxyl and carboxylates, indicating bioactive compounds. These findings highlight the nutritional and antibacterial potential of Ogi co-fermented with cinnamon as a functional food product.