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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures
International Journal of Food Microbiology, Volume 63, No. 1-2, Year 2001
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Description
Batches of ogi were produced from maize flour slurry, dehulled maize grains and whole maize grains using Saccharomyces cerevisiae and Lactobacillus brevis as starter cultures. Fermentation over time showed that dehulled maize grains inoculated with the starter cultures and processed whole maize grains requiring steeping led to higher acid production than fermentation with dry-milled maize slurry. Ogi from dehulled maize grains inoculated with starter cultures showed the highest levels of lysine and methionine. Steeping grains encouraged a stronger ogi aroma than fermentation of maize flour slurry alone. Lactobacillus brevis contributed most to the taste of ogi. Fermentation with starter cultures showed good prospects for improving the lysine and methionine levels of ogi. Copyright © 2001 Elsevier Science B.V.
Authors & Co-Authors
Teniola, Olakunle D.
Nigeria, Lagos
Federal Institute of Industrial Research
Odunfa, Sunday Ayo
Nigeria, Lagos
Federal Institute of Industrial Research
Statistics
Citations: 81
Authors: 2
Affiliations: 1
Identifiers
Doi:
10.1016/S0168-1605(00)00321-4
ISSN:
01681605