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Abstract
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Article Information:
Estimation of Nutritive Value, Organoleptic Properties and Consumer Acceptability of Fermented Cereal Gruel (OGI)
B. Opere, O.O. Aboaba, E.O. Ugoji and B.A. Iwalokun
Corresponding Author: B.A. Iwalokun
Submitted: 2011 January, 15
Accepted: 2011 October, 15
Published: 2012 February, 15 |
Abstract:
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A gruel, locally called Ogi in Nigeria and prepared by bacterial fermentation from cereals such as
maize (Zea mays) and (Sorghum bicolor) of the Poaeceae Gramineae family remain a major source of calorie,
nutrient and probiotic factors in human diets in many West African countries including Nigeria. Therefore,
knowledge on nutritive, organoleptic and safety values of OGI is hugely essential to justify its dietary utilization
and fortification as weaning diets and staples and the need for improvement in cereal fermentation. In this
study, we determined the indices of nutrition, palatability and preservation in Ogi made from cultivars of maize
and sorghum in Nigeria using Lactobacillus pentosus and L. acidophilus as starter cultures during fermentation.
Eleven cultivars of corn and sorghum sold in Nigerian markets were used for the preparation of fermented
gruels using L. pentosus and L. acidophilus as single and mixed starter cultures. Gruels from these cultivars
were also prepared under uncontrolled fermentation conditions and used as control. These gruels were
compared by proximate composition, probiotic and organaoleptic values using standard chemical,
chromatographic and spectrophotometric methods. The biochemical analysis of the fermented samples showed
the concentration of acid, acetoin and diacetyl to increase in comparison to the controls indicating improved
organoleptic properties. All samples showed increased levels of reducing sugars, proteins, and amino acids.
Essential amino acids, lysine, isoleucine, and arginine were elicited in all fermented samples, showing desirable
nutritional status. All these fermented samples exhibited some degree of inhibition on all the test bacterial
cultures. The mixed culture fermented samples had higher values than the single culture fermented samples for
all parameters tested indicating higher efficacy.
Key words: Arginine, isoleucine, lactobacillus, lysine, , ,
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Cite this Reference:
B. Opere, O.O. Aboaba, E.O. Ugoji and B.A. Iwalokun, . Estimation of Nutritive Value, Organoleptic Properties and Consumer Acceptability of Fermented Cereal Gruel (OGI). Advance Journal of Food Science and Technology, (1): 1-8.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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