Abstract
Ogiis processed traditionally by the use of ‘uncontrolled’ spontaneous fermentation of maize, sorghum and millet. In this study, traditionally applied spontaneous fermentation was compared with accelerated batch fermentation (or back-slopping) and the use of starter cultures to initiate fermentation. Lactic acid bacteria populations comprised ≥95 of the total viable bacteria and remained prominent throughout the fermentations, while number of moulds and coliform bacteria declined as the fermentation progressed. The fermentation method involving the application of starter culture helps most to control the prevalence of coliforms and moulds. Lactic acid bacteria, such as Lactococcus raffinolactis, Pediococcussp.,Pediococcus pentosaceus, Lactobacillus plantarum, Lb. suebicus and Lb. brevis,were isolated at different processing stages of ogi using accelerated batch fermentation (back-slopping) technique. Highest increase in acidity was observed immediately after wet-milling and sieving fermenting maize grains at 28 and 48 h. Sharp increases in the reducing sugar levels were noted between 24 and 28 h of fermentations during wet-milling and sieving processes.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
G.O. Adegoke A.K. Babalola (1988) ArticleTitleCharacteristics of microorga-nisms of importance in the fermentation of fufu and ogi-two Nigerian foods Journal of Applied Bacteriology 65 449–453
I.A. Akinrele (1970) ArticleTitleFermentation studies on maize during the preparation of a traditional African starch-cake food Journal of the Science of Agriculture 21 619–625
U. Antony T.S. Chandra (1997) ArticleTitleMicrobial population and biochemical changes in fermenting finger millet (Eleusine coracana) World Journal of Microbiology and Biotechnology 13 533–537
R.E. Buchanan N.E. Gibbons (1974) Bergey’s Manual of Determinative Bacteriology Williams and Wilkins Co. (Publishers) Baltimore
C.H. Collins P.M. Lyne J.M. Grange (1989) Collins and Lyne’s Microbiological Methods Butterworth & Co. (Publisher) Ltd UK
C.M.A.P. Franz M. Toit ParticleDu A. Holy ParticleVon U. Schillinger W.H. Holzapfel (1997) ArticleTitleProduction of nisin-like bacteriocins by Lactococcus lactis strains isolated from vegetables Journal of Basic Microbiology 37 187–196
M. Halm A. Osei-Yaw A. Hayford K.A. Kpodo W.K.A. Amoa-Awua (1996) ArticleTitleExperience with the use of a starter culture in the fermentation of maize for kenkey production in Ghana World Journal of Microbiology and Biotechnology 12 531–536
W.H. Holzapfel (1997) ArticleTitleUse of starter cultures in fermentation on a household scale Food Control 8 241–258
W.H. Holzapfel R. Geisen U. Schillinger (1995) ArticleTitleBiological preservation of foods with reference to protective cultures, bacteriocins and food grade enzymes International Journal of Food Microbiology 24 343–362
D.J. Hounhouigan M.J.R. Nout C.M. Nago J.H. Houben F.M. Rombouts (1993) ArticleTitleCharacterization and frequency distribution of species of lactic acid bacterial involved in the processing of mawe, a fermented maize dough from Benin International Journal of Food Microbiology 18 279–287
P. Mensah C.I. Ndiokwelu A. Uwaegbute A. Ablordey A.M.G.A. Boxtel ParticleVan C. Brinkman M.J.R. Nout P.O. Ngoddy (1995) ArticleTitleFeeding of lactic acid-fermented high nutrient density weaning formula in paediatric settings in Ghana and Nigeria: acceptance by mother and infant and performance during recovery from acute diarrhoea International Journal of Food Sciences and Nutrition 46 353–362
G.L. Miller (1959) ArticleTitleUse of di-nitrosalicylic acid reagent for determination of reducing sugar Analytical Chemistry 31 426–428
S.A. Odunfa S. Adeyele (1985) ArticleTitleMicrobiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel Journal of Cereal Science 3 173–180
N.A. Olasupo D.K. Olukoya S.A. Odunfa (1997) ArticleTitleAssessment of a bacteriocin-producing Lactobacillus strain in the control of spoilage of a cereal-based African fermented food Folia Microbiologica 42 31–34
D.K. Olukoya S.I. Ebigwei N.A. Olasupo A.A. Ogunjimi (1994) ArticleTitleProduction of Dogik: an improved ogi (Nigerian fermented weaning food) with potentials for use in diarrhoea control Journal of Tropical Pediatrics 40 108–113
O.O. Onyekwere I.A. Akinrele O.A. Koleoso (1989) Industrialization of ogi fermentation K.H. Steinkraus (Eds) Industrialization of Indigenous Fermented Foods Marcel Dekker, Inc. New York 329–362
O.B. Oyewole S.A. Odunfa (1990) ArticleTitleCharacterization and distribution of lactic acid bacteria in cassava fermentation during fufu production Journal of Applied Bacteriology 68 145–152
D.K. Salunkhe J.K. Chavan S.S. Kadam (1985) Postharvest Biotechnology of Cereals CRC Press, Inc. Florida 93–111
U. Schillinger F.K. Lucke (1987) ArticleTitleIdentification of lactobacilli from meat and meat products Food Microbiology 4 199–208
K.H. Steinkraus (1996) Indigenous fermented foods involving an acid fermentation. Handbook of Indigenous Fermented Foods Marcel Dekker, Inc. New York 111–347
O.D. Teniola S. A. Odunfa (2001) ArticleTitleThe 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 63 1–9
O.D. Teniola S.A. Odunfa (2002) ArticleTitleMicrobial assessment and quality evaluation of ogi during spoilage World Journal of Microbiology and Biotechnology 18 731–737
B.J.B. Wood W.H. Holzapfel (1995) The Genera of Lactic Acid Bacteria Blackie academic & professional London 398–407
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Teniola, O.D., Holzapfel, W.H. & Odunfa, S.A. Comparative assessment of fermentation techniques useful in the processing of ogi. World J Microbiol Biotechnol 21, 39–43 (2005). https://doi.org/10.1007/s11274-004-1549-1
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11274-004-1549-1