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American Journal of Food Technology

Year: 2017 | Volume: 12 | Issue: 6 | Page No.: 374-378
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Authors

John Olusola Olayiwola

John Olusola Olayiwola

Victoria Inyang

Mobolaji Akeem Bello

Keywords

Research Article

Bacteriological and Proximate Evaluation of Ginger-Fortified Fermented Maize (OGI)

John Olusola Olayiwola John Olusola Olayiwola's LiveDNA, Victoria Inyang and Mobolaji Akeem Bello
Background and Objective: Fermented cereal food is an important food in human diet globally especially in developing countries. Attempt at fortifying the fermented cereal Ogi with natural substances like ginger becomes imperative. The objective of study was to find out the effect of ginger on the survival rate of Gram-negative bacteria and nutritional content of Ogi. Materials and Methods: Typed maize (BR 99 28-SR-Y) sample and ginger were collected for the study. The Ogi was produced following the traditional process and subsequently nutritional and microbial analysis was carried out. Results: The value of pH ranged from 4.18-4.36. Moisture content of 10 and 20% ginger fortified Ogi are 60.18 and 60.66%, respectively while control was 71.89%, the crude protein was 2.72-2.65% while control was 1.94%. The value of fat content for the two fortification variables were 1.39 and 1.37% while control was 0.38%. Crude fiber was found to be 0.16 and 0.24% while control was 0.24% but the carbohydrate content was 35.49 and 34.97% compare with the control of 25.62%. Ash content of 10 and 20% ginger fortified Ogi in this study was 0.33% and 0.31 while control was 0.16%. The colony forming units of the bacteria investigated in the fortification ranged from 1.5×103-3.8×106 CFU mL–1 over the period of 15 days designed for the experiment. Twenty four bacteria were isolated and identified which comprises of 5 genera including Lactobacillus (50%), Corynebacterium (29%), Escherichia (8%), Pseudomonas (8%) and Citrobacter (4%). Conclusion: Ogi is a cereal based traditional lactic acid fermented weaning food, which deteriorates after long keeping and ginger has the ability to enhance nutritional content and reduction in the Gram negative bacteria associated with Ogi.
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