Optimization of processing conditions of Ogi produced from maize using response surface methodology (RSM)

Bolaji, Olusola Timothy; Adenuga-Ogunji, Lateefat; Abegunde, T.A.

doi:10.1080/23311932.2017.1407279

Cited by 7 publications

(13 citation statements)

References 16 publications

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“…Thirteen kilograms (13 kg) of maize grains were divided into equal parts of 1 kg each after foreign materials were carefully removed and were soaked for 24 hrs, wet milled and sieved with 212 µm sieves. (Bolaji, Adenuga-Ogunji and Abegunde, 2017). These were allowed to ferment for 24 hrs.…”

Section: Methodsmentioning

confidence: 99%

Drying kinetics and impact on the volatile compounds of ogi using response surface modelling

Bolaji¹,

Apotiola²,

Ojo³

et al. 2019

Food Res.

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This research aimed at studying the drying kinetic and impact on the volatile compounds of ogi slurry dried within designed drying condition (Drying temperature: 40, 50 and 60°C and drying time: 8, 10 and 12 hrs) using a central composite rotatable experimental design with two factors and five levels (-1.4142, -1, 0, 1 and 1.4142). Gas Chromatography-Mass Spectrometry (GC-MS) was used to detect volatile compounds of the dried ogi. The results revealed that the moisture content and moisture ratio of the samples decreased continually with the increase in drying temperature and time. The drying rate of the operation also decreased with increased drying time. The retention time of thirty-five volatile compounds detected in fresh ogi, dried ogi and dried maize grains ranged from 9.67 to 26.96 mins. There was a significant difference (p<0.05) between the concentration of volatile compounds detected in wet ogi compared with dried ogi. More than twenty volatile compounds identified in dried ogi and dried maize grains significantly (p<0.05) reduced up to 95-99% when compared with fresh wet ogi. The first and second principal components for dried ogi had variances of eigenvalue 32.04 and 1.92, respectively. The study revealed and established the challenges of retaining important volatile compounds responsible for aroma flavour in dried ogi product, most especially with the use of a cabinet dryer

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Section: Methodsmentioning

confidence: 99%

Drying kinetics and impact on the volatile compounds of ogi using response surface modelling

Bolaji¹,

Apotiola²,

Ojo³

et al. 2019

Food Res.

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show abstract

“…Ogi is a fermented cereal product; it is common and predominantly consumed in Nigeria, West African in various forms. The production involves soaking of cereal for 12-96 h, sieved and subsequently allowed to sediment for 12-48h depending on the degree of sourness desired by consumers (Ijabadeniyi, 2007;Bolaji et al, 2011;Bolaji et al, 2017). The sediment referred to as ogi, can be made into pap or agidi through the aid of heat application.…”

Section: Introductionmentioning

confidence: 99%

“…The sediment referred to as ogi, can be made into pap or agidi through the aid of heat application. It is an alternative weaning food source in West African countries Traditional and commercial manufacturing of ogi are still similar with some modifications (Bolaji et al, 2011;Bolaji et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Considering the growing population and economic situation of most African countries, commercial production of ogi may be necessary. Here, reduction in processing time and cost of production without compromising the quality is highly necessary (Bolaji et al, 2017;Bolaji et al, 2018). Often time, the pap consistency, flavour and taste are important to consumers (Ijabadeniyi, 2007;Bolaji et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Here, reduction in processing time and cost of production without compromising the quality is highly necessary (Bolaji et al, 2017;Bolaji et al, 2018). Often time, the pap consistency, flavour and taste are important to consumers (Ijabadeniyi, 2007;Bolaji et al, 2017). According to some researchers, aroma and taste of ogi are important parameters used to determine freshness and quality of ogi or ogi-pap and these are important in determining consumers" acceptability (Teniola & Odunfa, 2002;Ijabadeniyi, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Volatile Compounds Determination by GC-MS and Identification of Dominant Microorganism at Varying Fermentation Period of Ogi Slurry

Olusola¹,

Apotiola²,

Ojo³

et al. 2020

J.Food.Stab

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Volatile compounds (VOCs) and associated microbes of ogi at varying soaking and fermentation periods were detected with the aid of Gas Chromatography-Mass Spectrometry (GC-MS) and cultural methods, respectively. Thirty-five (35) VOCs were identified and classified into Carbonyl, Alcohol, Aldehydes, Esters and Organic acid. The average amount of volatile compounds of Ogi produced at varying period (16 and 24 h) varies significantly. Twelve (12) of the detected VOCs had higher concentration and the principal components analysis (PCA) revealed that few of the identified VOCs contributed significantly to the characteristic attributes of Ogi. The first principal components (PC1) had Eigen values of 15.33 (43.80%) and 17.84 (51%) while the second principal components (PC2) had Eigen values of 12.57 (35.90%) and 9.67 (27.60%), respectively. Presence of different species of Candida and Lactic Acid Bacteria (LAB) isolates at different fermentation levels (0 to 48 h) of Ogi was established. The population of LAB and yeast increased with rate of fermentation from 0 to 24 h but remained constant at 36 and 48 th h of fermentation. The isolated LAB include Pedicoccus spp, Leuconostoc spp, Lactobacillus acidophilus, Lactococcus spp and other Lactobacillus spp. while the Candida spp present in the Ogi samples include; Candida krusei, Candida glabrata, Candida parasilosis, Candida albicans, Candida tropicalis and Candida kefyr. Candida spps exhibited a varying temperature for growth while growth of LAB ceased at temperature above 45 o C but not below 15 o C. Molecular identification further revealed the following LAB; Lactobacillus pentosus strains, Lactobacillus fermentum strains, Pediococcus pentosaceus strains and Weissella confusa strains, while dominant yeast were Candida tropicalis strains, Candida auris isolate, Candida glabrata strain, Pichia kudriavzevii culture, Candida albicans strain and Issatchenkia orientalis strain. This study revealed that LAB and Yeast are actively involved in the fermentation of ogi. The fermentation condition and the identified microorganism evidently contributed to the amount and types of VOCs detected. Practical application The consumers" acceptance of Ogi slurry is predominantly hinged on the aroma, flavour and taste. Sensory acceptability is indirectly or directly connected to the concentration of volatile compounds of the product. The processing conditions (fermentation periods) stand the chance of playing very important role in the types and concentration of these volatile compounds. The knowledge of the volatile compounds will be useful in monitoring Ogi"s freshness and quality and subsequently may be of commercial interest, most especially with the identified Lactic Acid Bacteria and yeast and the detected volatile compounds. This information may be of commercial interest if the predominant volatile compounds detected in Ogi are to be synthesized artificially.

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Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production

et al. 2018

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Optimization of processing conditions of Ogi produced from maize using response surface methodology (RSM)

Cited by 7 publications

References 16 publications

Drying kinetics and impact on the volatile compounds of ogi using response surface modelling

Drying kinetics and impact on the volatile compounds of ogi using response surface modelling

Volatile Compounds Determination by GC-MS and Identification of Dominant Microorganism at Varying Fermentation Period of Ogi Slurry

Screening and molecular identification of potential probiotic lactic acid bacteria in effluents generated during ogi production

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