A comparative study on the effect of traditional and improved methods of fermentation in the production of Ogi food

Traditionally applied spontaneous fermentation was compared with the use of starter cultures to initiate fermentation after dry milling and sterilizing at 1210C for 10 minutes. Lactic acid bacteria (LAB) populations comprised 80% of the total viable bacteria and remained prominent throughout the fermentations, while number of moulds declined as the fermentation progressed. The fermentation method involving the application of starter culture helps most to control the prevalence of coliforms and pathogens because of the rapid decrease in pH. Lactic acid bacteria, such as Lactobacillus plantarum and L. brevis, were isolated at different processing stages of ogi. Highest increase in acidity and protein was observed in LAB and Aspergillus niger fermented samples respectively.