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The effects of processing methods on the levels of lysine, methionine and the general acceptability of ogi processed using starter cultures.

Abstract：

:Batches of ogi were produced from maize flour slurry, dehulled maize grains and whole maize grains using Saccharomyces cerevisiae and Lactobacillus brevis as starter cultures. Fermentation over time showed that dehulled maize grains inoculated with the starter cultures and processed whole maize grains requiring steeping led to higher acid production than fermentation with dry-milled maize slurry. Ogi from dehulled maize grains inoculated with starter cultures showed the highest levels of lysine and methionine. Steeping grains encouraged a stronger ogi aroma than fermentation of maize flour slurry alone. Lactobacillus brevis contributed most to the taste of ogi. Fermentation with starter cultures showed good prospects for improving the lysine and methionine levels of ogi.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Teniola,Odunfa SA

doi

10.1016/s0168-1605(00)00321-4

subject

Has Abstract

pub_date

2001-01-22 00:00:00

pages

1-9

issue

1-2

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(00)00321-4

journal_volume

63

pub_type

杂志文章

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