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.