Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects

Sixteen commercial samples of ogi, obtained by using traditional 'Goun' met hodology, from Cotonou and the surrounding area were characterized and comp ared with maize raw material. Goun methodology uses floury/friable grains a nd gives a high yield (84% db) of a very white (L* value close to 83) and f ine (median particle size about 40 mu m) slurry. The yield of Beninese ogi, its final water content (58%) and acidity after 3 days of fermentation wer e slightly higher than for ogi produced using the Nigerian or Ghanaian tech nology. About 40% of total proteins were lost during the manufacture of ogi , but the digestibility of the residual proteins increased by 20%. At least 50% of both macro- and micromineral elements were lost, with the exception of Fe and Na, whose contents increased. Pasting properties of Beninese ogi s were similar to that of mawe, another fermented slurry from Benin. The do minant microflora involved in Beninese ogi was a mixed population of lactic acid bacteria and yeasts, mainly lactobacilli and Candida. The difference in microflora composition compared with Nigerian ogi is probably due to the specific hot grain steeping procedure of the Beninese 'Goun' methodology.