Od. Teniola et Sa. Odunfa, The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures, INT J F MIC, 63(1-2), 2001, pp. 1-9
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.