Comparative Evaluation of Ungerminated and Germinated Co-Fermented Instant ‘Ogi’ From Blends of Maize (Zea mays) and Ground Bean (Kerstingiella geocarpa)
ثبت نشده
چکیده
Fermented maize product ‘ogi’ is a popular weaning and breakfast cereal in sub-Saharan Africa traditionally made from maize, sorghum or millet. It is prepared by steeping clean grains in water at room temperature (25±2 0C) for two to three days [1]. The steep water is decanted and the fermented grain is washed with clean water and then wet-milled. The bran is removed by wet sieving and the slurry is allowed to settle and ferment spontaneously for another two to three days.
منابع مشابه
Comparative Evaluation of Ungerminated and Germinated Co-Fermented Instant ‘Ogi’ From Blends of Maize (Zea mays) and Ground Bean (Kerstingiella geocarpa)
Fermented maize product ‘ogi’ is a popular weaning and breakfast cereal in sub-Saharan Africa traditionally made from maize, sorghum or millet. It is prepared by steeping clean grains in water at room temperature (25±2 0C) for two to three days [1]. The steep water is decanted and the fermented grain is washed with clean water and then wet-milled. The bran is removed by wet sieving and the slur...
متن کاملBiochemical Evaluation of Fermented White Maize (Zea Mays L.) Blended with Scarlet Runner Bean (Phaseolus Coccineus L.) Flour
Fermented maize product, ogi, is a popular weaning and breakfast cereal in west coasts of Africa. In the study proximate, mineral and amino acid compositions of ogi from a composite mixture of white maize (Zea mays L.) and scarlet runner bean (Phaseolus coccineus L.) flours were evaluated using standard processing techniques. Maize ogi was substituted with scarlet runner bean flour at ratios of...
متن کاملAwareness and Prevalence of Mycotoxin Contamination in Selected Nigerian Fermented Foods
Fermented food samples (n = 191) including maize gruel (ogi), sorghum gruel (ogi-baba), melon seed (ogiri), locust bean (iru) and African oil bean seed (ugba) from Southwest Nigeria were quantified for 23 mycotoxins, including aflatoxin B₁ (AFB₁), fumonisin B₁ (FB₁), and sterigmatocystin (STE) using liquid chromatography-tandem mass spectrometry. The practices, perceived understanding and healt...
متن کاملEffect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food
Moringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 7...
متن کاملارزیابی سودمندی کشت مخلوط سهگانه ذرت (Zea mays L.)، لوبیاچیتی (Phaseolus vulgaris L.) و کدوی تخمهکاغذی (Cucurbita pepo L.)
In order to evaluate the benefits of maize, pinto bean and naked pumpkin triple cropping, an experiment was carried out as a randomized complete block design with three replications at Faculty of Agricultural Science, University of Guilan, Rasht, Iran in 2012. The treatments consisted of maize, pinto bean and naked pumpkin sole cropping (100, 75 and 50% of conventional densities), maize – pinto...
متن کامل