Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

Adegunwa, M.O.; Alamu, Emmanuel Adediran

doi:10.5251/ajfn.2011.1.4.166.170

Cited by 13 publications

(16 citation statements)

References 5 publications

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“…Loose bulk density is a function of particle size distribution and is a primary measurement index for determining the quality of incoming raw materials. The values of packed bulk density ranged from 0.75 to 0.79 g/ cm 3 and all samples dried at 60 o C were significantly different from samples dried at 65 and 70 o C. The values of bulk density in this study were close to those values reported by Adegunwa et al 40 The values of the samples reduced as the drying temperature increased. This could be as a result of lower moisture content of the samples at higher temperature of drying.…”

Section: Effect Of Temperature and Air Velocity On Physicochemical Prsupporting

confidence: 77%

Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Ajala

2018

JNHFE

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Abbreviations: D eff , moisture diffusivity (m 2 /s); L, half of the thickness of the sample (m 2 );M 0 , initial moisture content of the sample (g water/g solid); M i , instantaneous moisture content of the sample (g water/g solid); M e , equilibrium moisture content of the sample (g water/g solid); MBE, mean bias error; MR, moisture ratio; MR exp , experimental moisture ratio; MR pre , predicted moisture ratio; n, Drying constant in the model; N, number of observation; RMSE, root mean square error; R 2 , coefficient of determination; t, drying time (hr); χ 2 , reduced chi square; z, number of constant in the models IntroductionCorn or maize constitutes a staple food in many regions of the world. In 2011, the United State produced 274 million metric tons followed by China with an estimate of 208 million metric tons. Other producing countries include Brazil, Mexico, Argentina, India, France, Canada and South Africa with estimates of 71,22,21,21,16,12 and 12 million metric tons, respectively, 1 Corn grains find its application in different cultures and based on the level technology accrued, nutritional knowledge, societal status and processing factors. In general, maize finds usefulness in domestic food consumption and industrial raw materials. Others include pharmaceutical, biofuels and ornamental uses. Specifically, it can be consumed in the unripe state when the kernels are fully grown but still soft simply by boiling or roasting the whole ears and eating the kernels right off the cob.2,3 It is a major source of starch and cooking oil (corn oil) and of corn gluten. According to Jadhav et al. 4 maize starch can be hydrolyzed and enzymatically treated to form syrups, particularly high fructose corn syrup which can also be fermented and distilled to produce grain alcohol. Fermented corn grains are widely used as weaning food for infant and as dietary staples for adults. [5][6][7] One of the African foods is 'ogi'. This is a porridge prepared from fermented maize, sorghum or millet in West Africa that forms a staple food of that region and serves as a weaning food for infants. 'Mahewu' is another staple food popular among native South African and it is traditionally prepared by adding one part of maize meal to 9 parts of boiling water. The suspension is cooked for 10 minutes, allowed to cool and then transferred to a container where it is left for fermentation. At this stage, wheat flour about 5% of the maize meal is added to serve as a source of inoculum. Other African products are 'eko agidi', 'kenkey', 'bogobe', 'injera', 'kisira' and local alcohol.One of the ways to preserve corn is by drying and transformation to flour; it can be preserved in this form and can have shelf life of more than 6 months. Corn flour is used as a replacement for wheat flour to make cornbread and other baked products.8 Generally, treatments such as steeping, milling, sieving and drying are involved in preparation of these fermented foods.6 Mostly in Africa, after harvesting, drying of corn is done by spreading the product under sun fo...

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Section: Effect Of Temperature and Air Velocity On Physicochemical Prsupporting

confidence: 77%

Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Ajala

2018

JNHFE

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“…The study showed that the swelling power increases with increase in fermentation period from 24 to 48h, Adegunwa et al (2011) reported similar observation. Onitilo et al (2007) stated that the swelling power of starch granules reflect the extent of the association forces within the starch granules.…”

Section: Ph and Titratable Aciditysupporting

confidence: 61%

Fermentation of Corn Starch Powder for the Production of “Ogi”

Kiin-Kabari¹,

Akusu²,

Emelike³

2018

JFR

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Ogi was produced by fermenting corn starch powder for 24h and 48h using a seed culture (omidium) as a starter culture. Physicochemical properties such as pH, titratable acidity, viscosity, swelling power solubility, and proximate composition were determined. The sensory properties of the ogi produced was also determined and compared with ogi produced from the traditional method. The results of the proximate analysis showed that the carbohydrate content of sample B(fermented corn starch for 24h) is 78.47% and sample C(fermented corn starch for 48h) is 77.43% were significantly higher (p<0.05) when compared to the traditional method-sample A(73.43%).Protein content (10.63%) and fat content (5.10%) of sample A were significantly higher (p£0.05) than sample B (9.5%) (1.0%) and sample C (9.86%) (1.70%) respectively. The pH of ogi decreased from 5.18 at the beginning of the fermentation to 3.60 at the end of 48h. Whereas the titratable acidity increased from 0.27% to 0.63% after 48h of fermentation. The viscosity of the ogi in the gelatinized state increased as the fermentation period increased from 24h to 48h. There was ignificant (p³0.05) difference in color, flavor, aroma, taste, sourness, mouth feel and overall acceptability between sample A, C and B. The pH, titratable acidity, textural and sensory properties of ogi produced from corn starch powder that was fermented for 48h were more acceptable than ogi produced through the traditional method and from corn starch powder that was fermented for 24h.

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“…The higher swelling value with 10 % cricket over the other diets might indicate that the interaction of the molecules such as proteins and fats within the amylase portion of the starch granules is non covalent as similarly reported by Adegunwa. 22 The reduction in solubility from the cornflour to the 10 % cricket diet indicates that more soluble matter such as sugars (amylose, sucrose, and other soluble carbohydrates), soluble proteins and salts may have been leached into the solution. The higher lipid content in the 5 % and 10 % cricket diet compared to the cornflour diet might be responsible for the decreased solubility in the supplemented diets which is similar to the findings of Chandra.…”

Section: Resultsmentioning

confidence: 99%

“…The method described by Ukpabi and Ndimele was used for the analysis. 22 Dry powder portions (3 g) each was put into dry clean 50 mL graduated cylinders, and the initial volume noted after being carefully leveled. Each sample was then made up to 30mL with distilled water.…”

Section: Determination Of Swelling Indexmentioning

confidence: 99%

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The Physiochemical properties, sensory evaluation and shelf life of corn flour supplemented with Acheta gossypii (cricket) flour

2019

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Most consumed diets are made from corn and are deficient in proteins. Corn flour was made from fermented and dried yellow corn and supplemented with 5 and 10 % proteins of crickets. The diets were analyzed for the following physiochemical properties: swelling index, wettability, bulk density, solubility, and water holding capacity as well as sensory characteristics in a 7 point hedonic scale and the maintaining quality of each diet. Standard methods for physiochemical properties were used, and the microbial assay was also to analyze the diets at refrigerated and non-refrigerated conditions. The swelling index(1.83-2.00 g), gelatinization temperature ( 66.3 -72.3°C), wettability (22.0-120 seconds), and bulk density (0.59 - 0.67 mg/mL), significantly increased but solubility (14.1 - 3.00%), and oil-water holding capacity ( 90-65 %) reduced significantly in the cricket supplemented diets over the corn flour ( p< 0.05). The sensory characteristics from both the adult and children scored above average on the 7 points hedonic scale, with a major preference for the 5 % cricket supplemented the diet. It is noteworthy that in the 4 weeks of shelf life experiment, all the diets were found to be devoid of the growth of coliforms, yeast and the only occurrence of the mold is below the harmful threshold except with the 10 % cricket supplemented non-refrigerated diet with the growth of B. subtilis on the 3rd week of the experiment. However, the growth of this bacterium is below a harmful threshold. Proper handling and processing are safest before consumption. Supplementations of corn flour with cricket have been found to improve the nutritional quality of corn and may, therefore, be able to solve the problem of malnutrition.

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Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

Cited by 13 publications

References 5 publications

Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Study of drying kinetics and quality attributes of fermented corn grains as affected by drying temperatures and velocities

Fermentation of Corn Starch Powder for the Production of “Ogi”

The Physiochemical properties, sensory evaluation and shelf life of corn flour supplemented with Acheta gossypii (cricket) flour

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