Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi:- Sunday, Ngozi .G.
ABSTRACT
Dried maize (zea
mays) was processed and fermented to produce “ogi”, a type of Nigerian food
normally taken by adults and children. During fermentation, bacterial
populations changes in PH, gelling temperature, titratable acidity
and proximate composition were measured over 72h period. The traditional
production of “ogi” (pap) from the fermentation of maize involves predominantly
of Bacillus species the bacterial population, pH, and moisture content increased in the first 24hours and then
dropped as fermentation progressed, there was a decrease in total soluble sugar
level while the reducing sugar increased in the first 24hours. The main reasons
for fermenting the maize is to convert starch content in the cereals such that
it does not require dilution. Fermented “ogi” is a rich source of carbohydrate,
protein and essential amino acids, it offers a potential substitute for breast
milk for weaning mothers.
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NGOZI, G (2023). Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi:- Sunday, Ngozi .G.. Mouau.afribary.org: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-sunday-ngozi-g-7-2
GIFT, NGOZI. "Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi:- Sunday, Ngozi .G." Mouau.afribary.org. Mouau.afribary.org, 19 Oct. 2023, https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-sunday-ngozi-g-7-2. Accessed 24 Nov. 2024.
GIFT, NGOZI. "Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi:- Sunday, Ngozi .G.". Mouau.afribary.org, Mouau.afribary.org, 19 Oct. 2023. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-sunday-ngozi-g-7-2 >.
GIFT, NGOZI. "Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi:- Sunday, Ngozi .G." Mouau.afribary.org (2023). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-sunday-ngozi-g-7-2