EFFECTS OF MAIZE TYPE AND FERMENTATION CONDITIONS ON THE QUALITY OF BENINESE TRADITIONAL OGI, A FERMENTED MAIZE SLURRY

Four Beninese cultivars (two local ecotypes and two new cultivars) wer e tested for their ability to produce ogi. The two local ecotypes, hav ing friable and floury to medium vitreous kernels, gave a higher yield of ogi (10% more) than the improved cultivars that had coherent and v itreous kernels. They also gave slightly more viscous ogi porridges. W hatever the storage conditions (20 to 35 degrees C, 3 to 15 d), a hete ro-lactic fermentation generated two characteristic products: lactic a cid and ethanol. However, the fermentation process was more intense an d more rapid at 35 degrees C giving a peak in acidity at the end of th e first week, then a decrease during the second week. In parallel, ori porridge viscosity increased during the second week of fermentation. (C) 1998 Academic Press.