Abstract
The possibility of the production of ‘ogi’ (a Nigerian cereal-porridge) with optimum quality was investigated using the Response Surface Methodology (RSM). Grains of white maize (Zea mays) and sorghum (Sorghum bicolor) were used separately and in combination (1:1 w/w), as the substrates for fermentations for a duration of 48h at ambient conditions. The starter cultures used in the controlled experiment consisted of 2 strains of Lactobacillus fermentum and a yeast, Pichia kudriavzevii. The organoleptic assessment of the ‘ogi’ showed that there was significant difference observed between the ‘ogi’ from the different substrates, with the maize-sorghum blend substrate being the most acceptable. Response surface optimization analysis using Box Behnken design revealed that the most desirable (0.89 desirability) conditions for ‘ogi’ production that could yield the following responses: pH of 5, protein content of 2.28% with overall acceptability of 8.5 were: temperature of 28 °C, substrate concentration of 50%, inoculum concentration of 4.0%, at 10h of fermentation. Response Surface Methodology was efficient in optimizing major fermentation conditions for the production of ‘ogi’ of high desirability from maize-sorghum blend, with the predictive and experimental values being closely related. The conditions could be employed in pilot study and industrialization of ‘ogi’ production.
Highlights
Fermentation has been reported to improve the nutritional value of their end products
Response Surface Methodology was efficient in optimizing major fermentation conditions for the production of ‘ogi’ of high desirability from maize-sorghum blend, with the predictive and experimental values being closely related
4c) of 7.5, being the maximum effect was influenced by a temperature range of 27 oC -29oC at fermentation time of 1236h. These results showed that fermentation temperature and time changes influenced pH and protein content less than they influenced the overall acceptability
Summary
Fermentation has been reported to improve the nutritional value of their end products. It provides food preservation, better sensory qualities of some foods, safer food products and the removal of anti-nutritional properties from some foods [1,2]. Fermentation is indigenous to the Nigerian culture and is used to produce various foods. There are over 20 fermented foods and beverages in Nigeria, some are served as main meal while others are used as condiments. The production of these fermented foods depends on the traditional family settings [1, 2]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
