The Potential Of Lactic Acid Bacteria For The Production Of Safe And Wholesome Ogi
ABSTRACT
Ogi slurry was produced by fermented
two varieties of corn grains (white and yellow). The white and yellow varieties
were divided into two, half fermented with tap water and the other with
previous steep water for 72hrs in the ratio of 100:0 (steep water: water) and
the resulting ogi slurry was called inoculated fermented ogi sluriy. The shelf
life of the inoculated ogi slurry was carried out for 60 days and the result
showed that the inoculated ogi had a shelf life longer than the uninoculated
ogi. The inoculated ogi could be kept well beyond the 60 days of s1udy as the
result showed. The p1-I, titratable acidity, colour and flavor were monitored
and were observed not to have changed throughout the period of study. The
enzyme activity was determined in the inoculated fermented ogi slurry; results
indicated high activity of proteinase compare to the uninoculated ogi slurry.
The results showed high enzyme activity of hipase and amylase in the inoculated
fenricuted ogi slurry. The results are attributed to the use of lactic acid
bacteria (LAB) as the starter culture as it was found in the previous steep
water.
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ANYANWU, U (2021). The Potential Of Lactic Acid Bacteria For The Production Of Safe And Wholesome Ogi . Repository.mouau.edu.ng: Retrieved May 18, 2024, from https://repository.mouau.edu.ng/work/view/the-potential-of-lactic-acid-bacteria-for-the-production-of-safe-and-wholesome-ogi-7-2
UZOCHUKWU, ANYANWU. "The Potential Of Lactic Acid Bacteria For The Production Of Safe And Wholesome Ogi " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 14 Jul. 2021, https://repository.mouau.edu.ng/work/view/the-potential-of-lactic-acid-bacteria-for-the-production-of-safe-and-wholesome-ogi-7-2. Accessed 18 May. 2024.
UZOCHUKWU, ANYANWU. "The Potential Of Lactic Acid Bacteria For The Production Of Safe And Wholesome Ogi ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 14 Jul. 2021. Web. 18 May. 2024. < https://repository.mouau.edu.ng/work/view/the-potential-of-lactic-acid-bacteria-for-the-production-of-safe-and-wholesome-ogi-7-2 >.
UZOCHUKWU, ANYANWU. "The Potential Of Lactic Acid Bacteria For The Production Of Safe And Wholesome Ogi " Repository.mouau.edu.ng (2021). Accessed 18 May. 2024. https://repository.mouau.edu.ng/work/view/the-potential-of-lactic-acid-bacteria-for-the-production-of-safe-and-wholesome-ogi-7-2