Abstract
Wrapping ogini in perforated cellophane bags at 28°C increased its pH value during 7 days' storage. Storage at 10°C decreased microbial numbers in ogiri wrapped with both plantain leaves and cellophane. The temperature rose from 28 to 42°C during natural ogiri fermentation. Samples of ogiri inoculated with Bacillus sp. and a combination of Bacillus and Micrococcus spp. produced the typical ogiri odour.
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