Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi
Temitope H. Adejobi,
Johnson O. Olorunnusi,
Omolara R. Adegbanke
et al.
Abstract:Maize grains undergo different indigenous processes involving various microbes (Lactic acid bacteria and yeasts) in order to be converted into intermediate and finished products during the process of fermentation. This study was conducted to evaluate the effect of ginger and garlic inclusion on the performance of Lactobacillus plantarum as a single starter in the fermentation of maize into ogi. Ginger and garlic powders were prepared and added to the maize ogi slurry at different percentages as follows: M100 (… Show more
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