Effects of maize type and fermentation conditions on the quality of beninese traditional ogi, a fermented maize slurry

Journal of Cereal Science

Volumn 28, Issue 2, 1998, Pages 215-222

  Nago, C M ^a   Tetegan E ^a   Matencio, F ^b   Mestres, C ^b  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b CIRAD   (France)

Author keywords

Fermentation; Maize; Ogi; Porridge; Quality

Indexed keywords

ZEA MAYS;

EID: 0041595460     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1998.0197     Document Type: Article

References (38)

1. Doh, J.A. Le maïs dans l'alimentation Ouest-Africaine. Bilan protéique de sa transformation en certains aliments fermentés. Thesis, University of Dijon (France) (1970).
2. Muller, H.G. Traditional cereal processing in Nigeria and Ghana. Ghana Journal of Agricultural Science 3 (1970) 187-195.
3. Akinrele, I.A. Fermentation studies on maize during the preparation of a traditional African starch-cake food. Journal of the Science and Food Agriculture 21 (1970) 620-625.
4. Banigo, E.O.I. and Muller, H.G. Manufacture of ogi (a Nigerian fermented cereal porridge): comparative evaluation of corn, sorghum and millet. Canadian Institute of Food Science and Technology Journal 5 (1972) 217-221.
5. Banigo, E.O.I. and Muller, H.G. Carboxylic acid patterns in ogi fermentation. Journal of the Science of Food and Agriculture 23 (1972) 101-111.
6. Obiri-Danso, K. Microbiological studies of corn dough fermentation. Cereal Chemistry 71 (1994) 186-188.
7. Nche, P.F., Odamtten, G.T., Nout, M.J.R. and Rombouts, F.M. Dry milling and accelerated fermentation of maize for industrial production of kenkey, a Ghanaian cereal food. Journal of Cereal Science 20 (1994) 291-298.
8. Banigo, I., deMan, J.M. and Duitschaever, C.L. Utilization of high-lysine corn for the manufacture of ogi using a new improved processing system. Cereal Chemistry 51 (1974) 559-572.
9. Sefah-Dedeh, S. Effect of particle size on some physicochemical characteristics of 'agbelima' (cassava dough) and corn dough. Tropical Science 29 (1989) 21-32.
10. Okoli, E.C. and Adeyemi, I.A. Manufacturing of ogi from malted (germinated) corn (Zea mays): Evaluation of chemical, pasting and sensory properties. Journal of Food Science 54 (1989) 971-973.
11. Adeyemi, I.A. and Beckley, O.J. Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi. Journal of Cereal Science 4 (1986) 353-360.
12. Osungbaro, T.O. Effect of fermentation period on amylose content and textural characteristics of "ogi" (a fermented maize porridge). Journal of Fermentation and Bioengineering 70 (1990) 22-25.
13. Nago, M.C., Hounhouigan, J., Akissoé, N., Zanou, E. and Mestres, C. Characterization of the Benisese traditional ogi, a fermented maize gruel: physico-chemical and microbiological aspects. International Journal of Food Science and Technology 33 (1998).
14. Adeyemi, I.A., Osunsami, A.T. and Fakorede, M.A.B. Effect of corn variety on ogi quality. Journal of Food Science 52 (1987) 322-324.
15. Akingbala, J.O., Rooney, L.W. and Faubion, J.M. A laboratory procedure for the preparation of ogi, a Nigerian fermented food. Journal of Food Science 46 (1981) 1523-1526.
16. Akingbala, J.O., Rooney, L.W. and Faubion, J.M. Physical, chemical, and sensory evaluation of ogi from sorghum of differing kernel characteristics. Journal of Food Science 46 (1981) 1532-1536.
17. Osungbaro, T.O. Effect of differences in variety and dry milling of maize on textural quality of ogi (fermented maize porridge) and agidi (fermented maize meal). Journal of the Science of Food and Agriculture 52 (1990) 1-11.
18. Nago, M., Akissoé, N., Matencio, F. and Mestres, C. End use quality of some African corn kernels. 1. Physico-chemical characteristics of kernels and their relationship with the quality of "lifin", a traditional whole dry-milled maize flour from Benin. Journal of Agricultural and Food Chemistry 45 (1997) 555-564.
19. Mestres, C., Nago, M., Akissoë, N. and Matencio, F. End use quality of some African corn kernels. 2. Cooking behavior of whole dry-milled maize flours, incidence of storage. Journal of Agricultural and Food Chemistry 45 (1997) 565-571.
20. Nago, C.M. Technologies traditionnelles au Bénin: aspects techniques, biochimiques et nutritionnels. Application à quelques aliments fermentés locaux. FSA/ UNB: Cotonou, Bénin, 1989.
21. Mestres, C., Louis-Alexandre, A., Matencio, F. and Lahlou, A. Dry-milling properties of maize. Cereal Chemistry 68 (1991) 51-56.
22. Louis-Alexandre, A., Mestres, C. and Faure, J. Measurement of endosperm vitreousness of corn: a quantitative method and its application to African cultivars. Cereal Chemistry 68 (1991) 614-617.
23. Mestres, C., Matencio, F. and Louis-Alexandre, A. Mechanical behaviour of corn kernels: development of a laboratory friability test that can predict milling behaviour. Cereal Chemistry 72 (1995) 652-657.
24. Anonymous. Maize - Determination of moisture content (using ground seeds and whole kernels). AFNOR Method NF V03-708, AFNOR, Paris (1976) 12p.
25. Mestres, C., Colonna, P., Alexandre, M.C. and Matencio, F. Comparison of various processes for making maize pasta. Journal of Cereal Science 17 (1993) 277-290.
26. Mestres, C. and Matencio, F. Biochemical basis of kernel milling characteristics and endosperm vitreousness of maize. Journal of Cereal Science 24 (1996) 283-290.
27. Mestres, C. and Roua, X. Influence of natural fermentation and drying conditions on the physico-chemical characteristics of cassava starch. Journal of the Science of Food and Agriculture 74 (1997) 147-155.
28. Akingbala, J.O., Onochie, E.U., Adeyemi, I.A. and Oguntimein, G.B. Steeping of whole and dry milled maize kernels in ogi preparation. Journal of Food Processing and Preservation 1 (1987) 1-11.
29. Adewusi, S.R.A., Orisadare, B.O. and Oke, O.L. Studies on weaning diets in Nigeria. I. Carbohydrate sources. Cereal Chemistry 68 (1991) 165-169.
30. Akobundu, E.N.T. and Hoskins, F.H. Protein losses in traditional agidi paste production. Journal of Food Science 47 (1982) 1728-1729.
31. Watson, S.A. Structure and composition. In 'Corn: Chemistry and technology', (S.A. Watson and P.E. Ramstad eds), AACC Inc, St Paul (MN) (1987) pp 53-82.
32. Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H. and Rombouts, F.M. Microbiological changes in mawè during natural fermentation. World Journal of Microbiology and Biotechnology 10 (1994) 410-413.
33. Hounhouigan D.J., Nout, M.J.R., Nago, C.M., Houben, J.H. and Rombouts, F.M. Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin. International Journal of Food Science and Technology 28 (1993) 513-517.
34. Hounhouigan, D.J., Nout, M.J.R., Nago, C.M., Houben, J.H. and Rombouts, F.M. Changes in the physico-chemical properties of maize during natural fermentation of mawè. Journal of Cereal Science 17 (1993) 291-300.
35. Nout, M.J.R. and Rombouts, F.M. Fermentative preservation of plant foods. Journal of Applied Bacteriology Symposium Supplement 73 (1992) 136S-147S.
36. Richard-Molard. Le goút du pain. In 'La panification française' (R. Guinet and B. Godon, eds), Lavoisier, Paris (1994) pp 455-477.
37. Nche, P.F., Odamtten, G.T., Nout, M.J.R. and Rombouts, F.M. Soaking of maize determines the quality of aflata for kenkey production. Journal of Cereal Science 24 (1996) 291-297.
38. Phan, T.H. and Mercier, C. Amélioration de la composition et de la texture du plat african «le foufou» par addition de monoglycérides au manioc. Sciences des aliments 4 (1984) 109-120.