Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi:- Sunday, Ngozi .G.

ABSTRACT

Dried maize (zea mays) was processed and fermented to produce “ogi”, a type of Nigerian food normally taken by adults and children. During fermentation, bacterial populations changes in P^H, gelling temperature, titratable acidity and proximate composition were measured over 72h period. The traditional production of “ogi” (pap) from the fermentation of maize involves predominantly of Bacillus species the bacterial population, pH, and moisture content  increased in the first 24hours and then dropped as fermentation progressed, there was a decrease in total soluble sugar level while the reducing sugar increased in the first 24hours. The main reasons for fermenting the maize is to convert starch content in the cereals such that it does not require dilution. Fermented “ogi” is a rich source of carbohydrate, protein and essential amino acids, it offers a potential substitute for breast milk for weaning mothers.