Pakistan Journal of Nutrition1680-51941994-7984Asian Network for Scientific Information10.3923/pjn.2012.243.246AshiruA.W. TeniolaO.D. DibianaN.N. ApenaA. 32012113Fermented maize starch known as Ogi (Yoruba) or
Akamu (Igbo) is a popular staple food and most popular traditional weaning food
in West African countries. Its consumption by convalescents in these regions
call for a safe product, free of pathogens and any potentially hazardous micro-organisms.
The microorganisms associated with the spoilage of ogi (fermented
maize starch) porridge were isolated after seven day of fermentation. Ogi
off odour was first noticed at the 4th day of fermentation. Of all these bacteria
and yeasts isolated, only bacteria could hydrolyze the starch in the ogi porridge
and they were identified as Bacillus magaterium and Bacillus subtilis.
The amylase activities of these organisms were studied under different temperature
(20-80°C) and pH (2-8). The optimum temperature of both organisms
was 40°C and optimum pH for Bacillus megaterium was four
and that of Bacillus subtilis was two. Bacillus megaterium has
higher amylase activity and thus was used to cause spoilage of sterile ogi porridge.
The consistency of Ogi change (liquefy) on the fourth day instead
of the normal seven-day duration. In other to prevent Ogi spoilage
by Bacillus megaterium, a preservative, sodium benzoate was added to
the sterile 'ogi' containing the inoculum, it was noticed that Ogi
aroma and colour remained the same but there was a little change in the consistency
after seven days.]]>Akinrele, T. and L. Bassir,1967ogi a Nigerian infant food.]]>12279280Amar, M.A.,19901990Banigo, E.O.I., J.M. Deman and C.L. Durtschaeller,1974ogi using a new improved processing system.]]>51559572Chandra, A.K., S. Medda and A.I. Bhadra,1980Bacillus licheniformis.]]>58110Gallat, S.,1989257175Hountunigha, D.J.,1994Zea mays) meal for mawe production in benin; physical, chemical and microbiology aspects.]]>1994Ilori, M.O., O.O. Amundi and O.O. Omidiji,1997Micrococcus luteus.]]>42445449Mensah, P., B.S. Drasar, T.J. Harrison and A.M. Tomkins,1997705057Miller, S.L. and H.C. Urey,1959130245251Odunfa, S.A.,19852155191Odunfa, S.A. and S. Adeyele,19853173180Teniola, O.D. and S.A. Odunfa,2002ogi during spoilage.]]>18731737Olasupo, N.A., D.K. Olukoya and S.A. Odunfa,1997Lactobacillus strain in the control of spoilage of a cereal-based African fermented food.]]>423134Olasupo, N.A., O.D. Teniola, R. Okasun, A. Omawaye, S.O. Olatrope and E.M.B. Scott,1996Saccharomyces cerevisiae isolated from yam tuber.]]>36283288Olukoya, D.K., S.L. Ebigwesi, N.A. Olasupo and A.A. Ogunjimi,1994ogi (Nigeiran Fermented Weaning Food) with potential for use in diarrhoea control.]]>40108113Onyekwere, O.O., I.A. Akinrele and O.A. Koleoso,1989ogi.]]>2nd Edn.,Pages: 360Pages: 360Teniola, O.D. and S.A. Odunfa,2001ogi processed using starter cultures.]]>24239248Adegoke, G.O. and A.K. Babalola,1988fufu and ogi: Two Nigerian Foods.]]>65449453