期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2018
卷号：10
期号：1
页码：51-57
DOI：10.17508/CJFST.2018.10.1.10
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：Ogi, a fermented cereal porridge made from maize (Zea mays), sorghum (Sorghum vulgare) or millet (Pennisetum typoideum), experiences nutritional loss during traditional method of production. Hence, this study was undertaken to improve the nutritive value of ‘Ogi’ by fortifying with Bambara nut, a nutritious legume rich in carbohydrate, moderate protein and low fat. Fortification ratio of Bambara to the commonly known substrates (maize, millet and sorghum grains) was 2:3 while the control was constituted with equal quantity of substrate without Bambara. Traditional process including steeping, grinding, sieving and souring was used. Microbiological and physicochemical analysis were carried out on the resulting fortified and unfortified Ogi at 0, 24, 48 and 72 hours during primary fermentation and at 0, 24 and 48 hours during secondary fermentation. Bacteria isolated include Lactobacillus fermentum, L. plantarum, Bacillus subtilis, Flavobacterium rigense, Proteus vulgaris, Flavobacterium aquantile and Bacillus alvei and the fungi include Geotrichum candidum, G. fermentum, Penicillium atrovene, Aspergillus niger, Rhizopus oryzae, etc. Reduction in pH of the fermenting substrates was noticed as fermentation progressed and this was accompanied with increase in total titratable acid (TTA) in all cases. Temperature was constant at 30 ± 2 °C. Proximate analysis of the final products revealed that more than 100% nutrient improvement in protein composition in fortified Ogi from sorghum and maize and 53.82% nutrient improvement in fortified Ogi from millet. There is also increase in the fat content of the fortified Ogi from sorghum, maize and millet by 38%, 57% and 174% respectively. Fortifying these cereals with Bambara nut also improved the ash content of sorghum and maize ‘ogi’ by 23.89% and 15.33%. The organoleptic assessment designed to measure appearance, sourness, flavour, taste, aroma/smell, acceptability and comparability among 32 untrained panellists at overall acceptability at 5% confidence level revealed that fortified Ogi made from maize was the most acceptable.
