Microbiological assessment of maize ogi cofermented with pigeon pea

Omemu, A. M.; Okafor, Uchechukwu Ifeoma; Obadina, Adewale O.; Bankole, M. O.; Albanie, Samuel

doi:10.1002/fsn3.651

Cited by 25 publications

(20 citation statements)

References 15 publications

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“…It was observed that the pH levels of the processed samples shows loss in acidity compared to the unprocessed samples with agidi being the least acidic while the unprocessed maize samples was the most acidic. Omemu et al 23 reported similar pH levels between 4.07-6.07 in maize in their styles of the microbiological assessment of maize co-fermented with pigeon pea as obtained from this study.…”

Section: Resultssupporting

confidence: 74%

Effect of processing on the microbial load of Maize meal products sold within Enugu Metropolis

2019

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Studies were carried out to assess the effect of processing on the microbial load of maize meal products sold within Enugu Metropolis using appropriate microbial and biochemical techniques. Eight pathogenic organisms (Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, Klebsiella pneumoniae, Streptococcus spp, Aspergillus niger, Bacillus cereus and Candida albican) were isolated in the processed (akamu, agidi and kunu zaki) and unprocessed maize samples. The pH levels of kunu zaki, akamu, agidi and unprocessed maize samples were 5.6, 5.1, and 4.9 respectively. The percentage mean bacterial counts in the samples were 43.32, 34.35, 15.00, 3.70 and 3.53% for Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, Streptococcus spp. and Salmonella enteritidis respectively. The percentage fungal contamination of the processed and unprocessed samples were 78.49, 14.22 and 7.29% for Bacillus cereus, Aspergillus niger and Candida albican respectively. The mean bacterial and fungal counts in the processed and unprocessed sample were within tolerable limits of human consumption. The samples were contaminated with the isolated pathogenic organisms in the following order: kunu zaki > akamu > agidi > unprocessed maize.

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Section: Resultssupporting

confidence: 74%

Effect of processing on the microbial load of Maize meal products sold within Enugu Metropolis

2019

jcbsc

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“…A very strong negative correlation between pH and TTA was established ( r = −0.9511). Omemu, Okafor, Obadina, Bankole, and Adeyeye (2018) found the same relation between the above‐mentioned parameters during fermentation of maize: pigeon pea blends. Results of the ANOVA test indicated that there is a significant effect ( p < .05) due to the salt concentration (3.6 or 1.0 g/100 g), fermentation method (SMF or SSF) ( p < .05), and the interaction of these factors on the pH and TTA of Ps samples (on pH p < .05, on TTA p < .05).…”

Section: Resultsmentioning

confidence: 60%

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

Gunasekaran

Lėlė

Šakienė

et al. 2020

Food Science & Nutrition

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The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content significantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermentation, as the end‐product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication.

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“…The authors reported that the pH of maize dropped approximately from 6.6 to 4.3 during a 2-day fermentation, with higher fall being recorded in the last day. Slightly lower values (5.84-3.74) were however reported by Omemu, Okafor, Obadina, Bankole, and Adeyeye (2018).…”

Section: Changes In Some Selected Physicochemical Properties During Fmentioning

confidence: 65%

Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

Akintayo

Hashim

Adereti

et al. 2020

Journal of Food Science

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In the present study, the physicochemical and sensory properties of ogi (a cereal‐based starchy fermented gruel) produced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L* values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contents. Practical Applications The study confirms the potential of rice as a promising alternative to white maize in the production of ogi while comparing the quality attributes of products from the two cereal types. Results from the study represent useful scientific insights into the distinct variations in some properties of rice and maize during fermentation. Production of ogi from rice, such as Abakaliki and Tapa varieties, may present an effective strategy to support government's political will aimed at promoting local rice in Nigeria and in Africa at large.

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Microbiological assessment of maize ogi cofermented with pigeon pea

Cited by 25 publications

References 15 publications

Effect of processing on the microbial load of Maize meal products sold within Enugu Metropolis

Effect of processing on the microbial load of Maize meal products sold within Enugu Metropolis

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

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