Amylolytic Lactic Acid Bacteria Fermentation of Maize–cowpea Ogi

Abstract

The effect of starter cultures Lactobacillus plantarum (A6), Lactobacillus fermentum (OgiE‐1) and natural inoculum (NI) on some physicochemical properties of cofermented maize–cowpea (CMCO) was investigated. Crude protein, lipid, ash, crude fiber, carbohydrate energy and utilizable energy because of protein contents of CMCO fermented with A6 (A6MC), OgiE‐1 (OGMC) and NI (NIMC) are 12.46–13.74%, 3.58–4.96%, 1.06–1.85%, 3.06–4.62% and 66.81–68.30%, 355.26–363.2 kcal/100 g and 7.43–9.14%, respectively. Mineral contents were significantly higher in A6MC and OGMC. [K/Na], [Ca/P] and [Ca/Mg] ratios range between 9.51 and 22.22, 0.02 and 0.12 and 0.16 and 1.02, respectively. Oligosaccharides reduced significantly in A6MC and OGMC. The pH values of A6MC, OGMC and NIMC range between 6.4 and 4.5, 6.4 and 5.5 and 6.4 and 5.2, respectively. Titratable acidity and total phenol increased, while phytates decrease. Viscosity increased with flour concentration up to 9% in OGMC, and A6MC increased in NIMC. A6MC gave the best overall results. PRACTICAL APPLICATIONS This work adds to the existing database on the potential usefulness of starter cultures in the development of nutritionally balanced diets, particularly in developing economies. It also stimulates increased interest in the use of Lactobacillus plantarum A6 in new product development for addressing the prevailing food situation in many parts of the world. Findings from this work will further encourage basic and applied research on L. plantarum and other organisms with potential for use as starter cultures from different areas of the world.

Effect of co-fermentation on nutritive quality and pasting properties of maize/cowpea/sweet potato as complementary food

“…Early production of acid and the consequent rise in TA is important to avoid proliferation of undesirable organisms. The increase of TA with fermentation time is in agreement with the report that TA increased with fermentation time in co-fermentation of maize/cowpea using starter cultures [20].…”

“…pH of co-fermented mixture dropped from about 7.0 to 3.8 within the first 24hr then rose to 5.0, 4.5 at 48 hours and 72 hours respectively (Table 1), that of fermented maize decreased from about 6.5 to 5.0, 5.5 and 4.0 at 24hours, 48hours and 72hours respectively. Decrease in pH of co-fermented maize/cowpea with fermentation time had been reported [20]. Titratable acidity (TA) increased from 0.0135mg/g to 0.17mg/g for fermented maize and that of co-fermented samples increased from 0.014 mg/g to 0.153mg/g.…”

Improvement in corn flour applicability using lactic acid fermentation: A mechanistic study

“…Furthermore, hydrolysis leads to the production small molecule carbohydrates from these larger carbohydrates, and these small molecule carbohydrates favorably benefit the rheological properties of corn flour [27] and also make it easier to form corn dough. Oyarekua et al [28] also observed that lactic acid bacteria hydrolyzed starch molecules in their studies on fermented oji-bread.…”

Chemical Composition and Storage Properties of Fura From Pearl Millet (Pennisetum Americanum)

“…Moreover, certain polyphenolic pigments present in pericarp, alurone and endosperm regions of the pearl millet seeds impart undesirable grey color and taste to its products (McDonough and Rooney 1989). However, processing, e.g., fermentation (Oyarekua et al 2008) and dehulling, has been shown to reduce the protein, polyphenols and phytic acid contents for millet cultivars, and increase vitro protein digestibility (Akingbala 1991;El Hag et al 2002). Moreover, processing methodologies like soaking, germination and heat treatment are used to reduce the antinutritional factors (Masud et al 2007).…”