Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Abstract

This study was aimed at selecting starter cultures for bio-enriching ogi (fermented cereal gruel) using folate-producing microorganisms. The folate-producing microorganisms were isolated by incorporating folate analogue, methotrexate in the isolation medium and further screened for folate production by growth in Folic Acid Casei Medium. Folate production was quantified using 3-aminophenol spectrophotometric method. Folate-producing lactic acid bacteria from fermenting maize slurry were species of Lactobacillus, Lactococcus, Pediococcus and Leuconostoc while yeast isolates were mainly species of Candida and Saccharomyces. However, Lactobacillus plantarum X13, Pediococcus pentosaceus L73, Candida parapsilosis Y77 and Candida tropicalis Y74 were used as starter cultures singly and in combination for the fermentation and production of ogi. The highest folate concentration, 30.97 ± 0.37 μg/ml, was observed after 24 h of the co-fermentation of maize slurry with Lactobacillus plantarum X13 and Candida tropicalis Y74. This represents a triple fold of the folate concentration observed in unfermented maize slurry. The pH of the fermenting maize slurry was observed to decrease from 6.12 to 3.60, while the reducing sugars and the titratable acidities were observed to increase as fermentation progressed. Sensory evaluation of the ogi samples after fermentation showed high general acceptability comparable to the naturally fermented ogi as regards to colour, taste, flavour, aroma and texture. The data made available in this study suggest the possibility of folate enrichment of ogi and its use as a vehicle for increasing folate availability to consumers thereby preventing folate deficiency diseases prevalent in many African countries.

Investigation on the Effectiveness ofLactobacillus plantarumin Enhancing the Folate content ofInjeramade with Different Cereals

“…Our study has also revealed the possibility of increasing folate by fermentation as more than 100 % folate retention was observed in barley fermentation. This result suggests that folate producing microorganisms may dominate those that do not produce or consume folate as previous studies confirmed the co-occurrence of both folate producing and consuming microorganisms during fermentation process (Okoroafor et al ., 2019). The type of microorganisms and the overall conditions that led to folate production in barley fermentation needs further detail examination.…”

Selection, use and the influence of starter cultures in the nutrition and processing improvement of ‘ogi’

“…Dominant L. brevis activity in the fermenting mash enhanced by the presence of S. cerevisiae when they were both used as starter cultures for ogi may be responsible for the stable nal pH and high acid production during starter culture fermentation (Table2) (EgwimEvans et al, 2013). This indicate a better product shelf life since organic acids produced by lactic acid bacteria has inhibitory effect against many spoilage and pathogenic organisms(Agriopoulou et al, 2020).Lysine and methionine producing capabilities of the starter cultures used conform to the results ofTeniola and Odunfa (2001) andOkoroafor et al (2019) on the possibility of improving food nutrients by microbial fermentation with nutrient hyperproducing microorganisms. The result con rm the presence of lysine and methionine producing Lactobacillus and yeast as well as their potential for ogi nutritional improvement(Odunfa et al, 2001) Chung and Fields (1986).…”

“…The wetmilled mash was further fermented for 48 h. The traditionally prepared reference control from whole maize grains was wetsieved before further fermentation. After fermentation, the pH and percentage total titratable acidity of the fermented mash samples were measured (Okoroafor et al, 2019). Lactobacillus brevis XO43 and Saccharomyces cerevisiae OY4 used as starter cultures were isolated and con rmed with the stock cultures using various morphological and biochemical tests.…”

“…The pH and total titratable acidity (TTA) were determined directly from the fermentation mash prior to drying according to the method of Okoroafor et al (2019). Total amino acids assessment was according to Rosen (1957) while the method of Lowry et al (1951) was used for the total soluble protein determination.…”

Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update

“…To increase the vitamin content, fermentation with sourdough can be applied. Certain strains of LAB can synthesise vitamins such as riboflavin, thiamine, and folate [17,24,[95][96][97]. Mihhalevski et al (2013) [60] also showed that the content of nicotinamide increased during processing by tenfold, presumably due to microbial activity during sourdough fermentation.…”