ABSTRACT

 Lactic acid bacteria (LABs) Lactobacillus plantarum and Lactobacillus fermentuin were isolated from ogi and used as starter culture to ferment maize grains and produce ogi. The test starter culture stocks (L. plantarum and L. ferinentum) were used separately and in combination with each other for the tests. The produced ogi samples were analyzed for proximate composition and quality characteristics. Results showed significant difference (P<0.05) in the nutritional and quality characteristics of the starter culture fermented ogi relative to the control sample produced using the traditional fermentation method. The fat content in the starter culture samples ranged 0.43%±0.30 to 0.46%±0.01 as against 0.46%±0.02 of the control. The protein content of the starter culture ogi was between 3 .62%±0. 10 (Lactobacillus fermentum) and 3 .79%±0.9 8 (Lactobacillus plantaruin). The ash content of the starter culture ogi were higher than that of the control (2.25% to 2.28% as against 2.17±0.11 for the control). Further observation showed that the use of starter culture did not affect the fermentation temperature of all the ogi sample. The total solids, total soluble solids, total titratable acidity and pH value all varied significantly between the starter culture ogi and the naturally fermented control sample. There was no synergistic effect when the :wo lactic acid bacteria (Lacrobacillus planlarun? and Lactobacillusfermentum) were combined in fermentation. It was therefore concluded that the use of the lactic acid bacteria as starter culture in fermentation of maize grain for ogi production was feasible and does not jeopardizing the nutrient content. > in the nutritional and quality characteristics of the starter culture fermented ogi relative to the control sample produced using the traditional fermentation method. The fat content in the starter culture samples ranged 0.43%±0.30 to 0.46%±0.01 as against 0.46%±0.02 of the control. The protein content of the starter culture ogi was between 3 .62%±0. 10 (Lactobacillus fermentum) and 3 .79%±0.9 8 (Lactobacillus plantaruin). The ash content of the starter culture ogi were higher than that of the control (2.25% to 2.28% as against 2.17±0.11 for the control). Further observation showed that the use of starter culture did not affect the fermentation temperature of all the ogi sample. The total solids, total soluble solids, total titratable acidity and pH value all varied significantly between the starter culture ogi and the naturally fermented control sample. There was no synergistic effect when the :wo lactic acid bacteria (Lacrobacillus planlarun? and Lactobacillusfermentum) were combined in fermentation. It was therefore concluded that the use of the lactic acid bacteria as starter culture in fermentation of maize grain for ogi production was feasible and does not jeopardizing the nutrient content.