Multifactorial characterization of nutritional and quality profiles of organically-sweetened Kunun-zaki beverage

Jolayemi, Olusola Samuel; Ojo, Ayobami; Ayo-Omogie, Helen Nwakego; Enujiugha, Victor Ndigwe

doi:10.1016/j.meafoo.2023.100106

Cited by 1 publication

(1 citation statement)

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“…Lactic acid bacteria (LAB) are organisms that are naturally present in food materials, fermented products, beverages, and display biosynthetic capacity during fermentation in the production of vitamins, exopolysaccharides, as well as bioactive peptides to enhance the nutritional quality of fermented foods (Enujiugha and Badejo, 2017;Rodrigo-Torres et al, 2019). Many LAB species have been found useful in diverse indigenous fermented foods, including sourdoughs (Adepehin et al, 2018;Babatuyi et al, 2023), ogi and akamu (Adisa et al, 2024;Ojo and Enujiugha, 2018), kunun zaki and other beverages (Jolayemi et al, 2023), as well as other cereal-based products (Olorunfemi et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi

Adejobi,

Olorunnusi,

Adegbanke

et al. 2024

IJAMB

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Maize grains undergo different indigenous processes involving various microbes (Lactic acid bacteria and yeasts) in order to be converted into intermediate and finished products during the process of fermentation. This study was conducted to evaluate the effect of ginger and garlic inclusion on the performance of Lactobacillus plantarum as a single starter in the fermentation of maize into ogi. Ginger and garlic powders were prepared and added to the maize ogi slurry at different percentages as follows: M100 (100% maize ogi), MGG90 (90% maize ogi + 5% ginger+ 5% garlic), MGG80 (80% maize ogi + 15% ginger + 5% garlic), MGG70 (70% maize ogi + 25% ginger + 5% garlic), which was subsequently fermented, dried to flour and then packaged in zip-lock bags. The total viable miicrobial count, pH and total titratable acidity were carried out on the samples during fermentation, while the proximate composition, mineral content, antioxidant properties, functional properties, pasting properties, colour analysis and sensory parameters of the samples were analyzed using standard methods. The results showed corresponding decrease of pH in the spiced ogi slurry as total titratable acidity increased during 48 h fermentation. The results revealed that spiced maize ogi had high protein content (20.12 ± 0.60% for MGG80), fiber (1.11 ± 0.09 % for MGG70), fat (7.15 ± 0.012% for MGG70) and ash content (0.505 ± 0.008% for MGG70). Minerals like calcium, potassium, sodium, phosphorous, iron and zinc were present in all the samples. The antioxidant properties increased with the addition of ginger and garlic. The bulk density ranged from (0.55- 0.667 g/ml) while sample M100 recorded the highest swelling capacity. Pasting properties showed varying peak viscosity, breakdown and setback values. Sensory analysis showed that sample M100 was the most preferred sample. The study established that the inclusion of ginger and garlic in maize ogi positively influenced the performance of Lactobacillus plantarum during fermentation, leading to alterations in microbial dynamics and improvements in nutritional properties of maize ogi.

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