The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures

Batches of ogi were produced from maize flour slurry, dehulled maize grains and whole maize grains using Saccharomyces cerevisiae and Lactobacillus br evis as starter cultures. Fermentation over time showed that dehulled maize grains inoculated with the starter cultures and processed whole maize grai ns requiring steeping led to higher acid production than fermentation with dry-milled maize slurry. Ogi from dehulled maize grains inoculated with sta rter cultures showed the highest levels of lysine and methionine. Steeping grains encouraged a stronger ogi aroma than fermentation of maize flour slu rry alone. Lactobacillus brevis contributed most to the taste of ogi. Ferme ntation with starter cultures showed good prospects for improving the lysin e and methionine levels of ogi. (C) 2001 Elsevier Science B.V. All rights r eserved.