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    Abstract
2012 (Vol. 4, Issue: 1)
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 

Key words:  Arginine, isoleucine, lactobacillus, lysine, , ,
Vol. 4 , (1): 1-8
Submitted Accepted Published
2011 January, 15 2011 October, 15 2012 February, 15
Abstract:

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.
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  Cite this Reference:
B. Opere, O.O. Aboaba, E.O. Ugoji and B.A. Iwalokun, 2012. Estimation of Nutritive Value, Organoleptic Properties and Consumer Acceptability of Fermented Cereal Gruel (OGI).  Advance Journal of Food Science and Technology, 4(1): 1-8.
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