Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food

Journal of the Science of Food and Agriculture

Volumn 94, Issue 2, 2014, Pages 331-340

  Obinna Echem, Patience C ^a,b   Kuri, Victor ^a   Beal, Jane ^a  

^a UNIVERSITY OF PLYMOUTH   (United Kingdom)

^b RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

Author keywords

Acidity; Akamu; Lactic acid bacteria; Proximate composition; Yeasts

Indexed keywords

BACTERIA (MICROORGANISMS); CANDIDA ALBICANS; CANDIDA TROPICALIS; CLAVISPORA LUSITANIAE; LACTOBACILLUS; LACTOCOCCUS LACTIS; SACCHAROMYCES PARADOXUS; ZEA MAYS;

LACTIC ACID;

ACIDITY; AKAMU; ARTICLE; BACTERIAL COUNT; CHEMISTRY; DIET; FERMENTATION; FOOD CONTROL; GENETICS; HUMAN; LACTIC ACID BACTERIUM; LACTOBACILLUS; MAIZE; MICROBIOLOGY; MICROFLORA; PH; PLANT SEED; POLYMERASE CHAIN REACTION; PROXIMATE COMPOSITION; YEAST;

ACIDITY; AKAMU; LACTIC ACID BACTERIA; PROXIMATE COMPOSITION; YEASTS;

COLONY COUNT, MICROBIAL; DIET; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; MICROBIOTA; POLYMERASE CHAIN REACTION; SEEDS; YEASTS; ZEA MAYS;

EID: 84889087057     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6264     Document Type: Article

References (65)

1. Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D and Webb C, Cereal-based fermented foods and beverages. Food Res Int 36:527-543 (2003).
2. Towo E, Matuschek E and Svanberg U, Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron. Food Chem 94:369-376 (2006).
3. Nago CM, Tétégan E, Matencio F and Mestres C, Effects of maize type and fermentation conditions on the quality of Beninese traditional Ogi, a fermented maize slurry. J Cereal Sci 28:215-222 (1998).
4. Teniola OD, Holzapfel WH and Odunfa SA, Comparative assessment of fermentation techniques useful in the processing of ogi. World J Microbiol Biotechnol 21:39-43 (2005).
5. Bvochora JM, Reed JD, Read JS and Zvauya R, Effect of fermentation processes on proanthocyanidins in sorghum during preparation of Mahewu, a non-alcoholic beverage. Process Biochem 35:21-25 (1999).
6. Fields ML, Hamad AM and Smith KD, Natural lactic acid fermentation of corn meal. J Food Sci 46:900-905 (1981).
7. Mugula JK, Narvhus JA and Sørhaug T, Use of starter cultures of lactic acid bacteria and yeasts in the preparation of Togwa, a Tanzanian fermented food. Int J Food Microbiol 83:307-318 (2003).
8. Vieira-Dalodé G, Madodé YE, Hounhouigan J, Jespersen L and Jakobsen M, Use of starter cultures of lactic acid bacteria and yeasts as inoculum enrichment for the production of Gowé, a sour beverage from Benin. Afr J Microbiol Res 2:179-186 (2008).
9. Muyanja CMBK, Narvhus JA, Treimo J and Langsrud T, Isolation, characterisation and identification of lactic acid bacteria from Bushera: a Ugandan traditional fermented beverage. Int J Food Microbiol 80:201-210 (2003).
10. Lei V and Jakobsen M, Microbiological characterization and probiotic potential of Koko and Koko sour water, African spontaneously fermented millet porridge and drink. J Appl Microbiol 96:384-397 (2004).
11. Kalui CM, Mathara JM, Kutima PM, Kiiyukia C and Wongo LE, Functional characteristics of Lactobacillus plantarum and Lactobacillus rhamnosus from Ikii, a Kenyan traditional fermented maize porridge. Afr J Biotechnol 8:4363-4373 (2009).
12. Kebede A, Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of Borde, an Ethiopian cereal beverage. Afr J Biotechnol 6:1469-1478 (2007).
13. Oyeyiola GP, Microbiological and biochemical changes during the fermentation of maize (Zea mays) grains for masa production. World J Microbiol Biotechnol 6:171-177 (1990).
14. Wakil SM, Onilude AA, Adetute EM and Ball AS, PCR-DGGE fingerprints of microbial successional changes during fermentation of cereal-legume weaning foods. Afr J Biotechnol 7:4643-4652 (2008).
15. Yousif NMK, Huch M, Schuster T, Cho G-S, Dirar HA, Holzapfel WH, et al, Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food. Food Microbiol 27:757-768 (2010).
16. Ehrmann MA and Vogel RF, Molecular taxonomy and genetics of sourdough lactic acid bacteria. Trends Food Sci Technol 16:31-42 (2005).
17. Stiles ME and Holzapfel WH, Lactic acid bacteria of foods and their current taxonomy. Int J Food Microbiol 36:1-29 (1997).
18. Ampe F, Ben Omar N and Guyot JP, Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: application to pozol, a Mexican lactic acid fermented maize dough. J Appl Microbiol 87:131-140 (1999).
19. Muyzer G, DGGE/TGGE a method for identifying genes from natural ecosystems. Curr Opin Microbiol 2:317-322 (1999).
20. Muyzer G, de Waal EC and Uitterlinden AG, Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Appl Environ Microbiol 59:695-700 (1993).
21. Pepe O, Blajotta G, Anastasio M, Moschetti G, Ercolini D and Villani F, Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs. Syst Appl Microbiol 27:443-453 (2004).
22. Omar NB and Ampe F, Microbial community dynamics during production of the Mexican fermented maize dough pozol. Appl Environ Microbiol 66:3664-3673 (2000).
23. Sanni AI, Sefa-Dedeh S, Sakyi-Dawson E and Asiedu M, Microbiological evaluation of Ghanaian maize dough co-fermented with cowpea. Int J Food Sci Nutr 53:367-373 (2002).
24. Akingbala JO, Rooney LW and Faubion JM, A laboratory procedure for the preparation of Ogi, a Nigerian fermented food. J Food Sci 46:1523-1526 (1981).
25. Teniola OD and Odunfa SA, The effects of processing methods on the levels of lysine, methionine and the general acceptability of Ogi processed using starter cultures. Int J Food Microbiol 63:1-9 (2001).
26. Osungbaro TO, Effect of fermentation period on amylose content and textural characteristics of 'Ogi' (a fermented maize porridge). J Ferment Bioeng 70:22-25 (1990).
27. Umoh V and Fields MJ, Fermentation of corn for Nigerian Agidi. J Food Sci 46:903-905 (1981).
28. Akingbala JO, Akinwande BA and Uzo-Peters PI, Effects of color and flavor changes on acceptability of ogi supplemented with okra seed meals. Plant Foods Hum Nutr 58:1-9 (2003).
29. Sefa-Dedeh S, Kluvitse Y and Afoakwa EO, Influence of fermentation and cowpea steaming on some quality characteristics of maize-cowpea blends. Afr J Sci Technol 80:71-80 (2001).
30. Akingbala JO, Adeyemi IA, Sangodoyin SO and Oke OL, Evaluation of amaranth grains for ogi manufacture. Plant Foods Hum Nutr 46:19-26 (1994).
31. Aminigo ER and Akingbala JO, Nutritive composition and sensory properties of Ogi fortified with okra seed meal. J Appl Sci Eviron Manag 8:23-28 (2004).
32. Antai S and Nzeribe E, Suitability of using sieved or unsieved maize mash for production of 'OGI'-a fermented cereal food. Plant Foods Hum Nutr 42:25-30 (1992).
33. Harrigan WF (ed.), Laboratory Methods in Food Microbiology. Academic Press, London (1998).
34. Schillinger U and Lücke F-K, Identification of Lactobacilli from meat and meat products. Food Microbiol 4:199-208 (1987).
35. Buchanan RE and Gibbons NE (eds), Bergey's Manual of Determinative Bacteriology. Williams and Wilkins, Baltimore, MD (1974).
36. Wood BJB and Holzapfel WH (eds), The Genera of Lactic Acid Bacteria. Blackie Academic and Professional, London (1995).
37. Barnett JA and Pankhurst RJ (eds), A New Key to the Yeasts: a Key for Identifying Yeasts Based on Physiological Tests Only. North-Holland, Amsterdam (1974).
38. Guillermond A (ed.), The Yeasts. Wiley, New York, NY (1920).
39. Siti Hajar MD, Noorhisham TK and Nurina A, Yeast identification from domestic ragi for food fermentation by PCR method. Int Food Res J 19:775-777 (2012).
40. Martin-Laurent F, Philippot L, Hallet S, Chaussod R, Germon JC, Soulas G, et al, DNA extraction from soils: old bias for new microbial diversity analysis methods. Appl Environ Microbiol 67:2354-2359, 4397 (2001).
41. Annan NT, Poll L, Sefa-Dedeh S, Plahar WA and Jakobsen M, Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough. J Appl Microbiol 94:462-474 (2003).
42. Niven SJ, Beal JD and Brooks PH, The simultaneous determination of short chain fatty acid, monosaccharides and ethanol in fermented liquid pig diets. Anim Feed Sci Technol 117:339-345 (2004).
43. AOAC, Official Methods of Analysis. Association of Official Analytical Chemists, Arlington, VA (1995).
44. Zar JH (ed.), Biostatistical Analysis. Prentice-Hall, London (1999).
45. Marshall MN, Cocolin L, Mills DA and VanderGheynst JS, Evaluation of PCR primers for denaturing gradient gel electrophoresis analysis of fungal communities in compost. J Appl Microbiol 95:934-948 (2003).
46. Vieira-Dalodé G, Jespersen L, Hounhouigan DJ, Lange MP, Nago MC and Jakobsen M, Lactic acid bacteria and yeasts associated with Gowé production from sorghum in Bénin. J Appl Microbiol 103:342-349 (2007).
47. Edema MO and Sanni AI, Micro-population of fermenting maize meal for sour maize bread production in Nigeria. Niger J Microbiol 20:937-946 (2006).
48. Kivanç M, Yilmaz M and Çakir E, Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains. Turk J Biol 35:313-324 (2011).
49. Dike KS and Sanni AI, Influence of starter culture of lactic acid bacteria on the shelf life of agidi, an indigenous fermented cereal product. Afr J Biotechnol 9:7922-7927 (2010).
50. Madoroba E, Steenkamp ET, Theron J, Huys G, Scheirlinck I and Cloete TE, Polyphasic taxonomic characterization of lactic acid bacteria isolated from spontaneous sorghum fermentations used to produce Ting, a traditional South African food. Afr J Biotechnol 8:458-463 (2009).
51. Plessas S, Fisher A, Koureta K, Psarianos C, Nigam P and Koutinas AA, Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making. Food Chem 106:985-990 (2008).
52. Cheriguene A, Chougrani F, Bekada AMA, El Soda M and Bensoltane A, Enumeration and identification of lactic microflora in Algerian goats' milk. Afr J Biotechnol 6:1854-1861 (2007).
53. Nout MJR, Rombouts FM and Havelaar A, Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic microorganisms. Int J Food Microbiol 8:351-361 (1989).
54. Molero G, Díez-Orejas R, Navarro-García F, Monteoliva L, Pla J, Gil C, et al, Candida albicans: genetics, dimorphism and pathogenicity. Int J Food Microbiol 1:95-106 (1998).
55. Pedersen LL, Owusu-Kwarteng J, Thorsen L and Jespersen L, Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal. Int J Food Microbiol 159:144-151 (2012).
56. Mukisa IM, Porcellato D, Byaruhanga YB, Muyanja CMBK, Rudi K, Langsrud T, et al, The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods. Int J Food Microbiol 160:1-10 (2012).
57. Egounlety M, Aworh OC, Akingbala JO, Houben JH and Nago MC, Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods. Int J Food Sci Nutr 53:15-27 (2002).
58. Inyang CU and Idoko CA, Assessment of the quality of ogi made from malted millet. Afr J Biotechnol 5:2334-2337 (2006).
59. Oluwamukomi MO, Eleyinmi AF and Enujiugha VN, Effect of soy supplementation and its stage of inclusion on the quality of ogi-a fermented maize meal. Food Chem 91:651-657 (2005).
60. Haard NF, Odunfa SA, Lee C-H, Quintero-Ramírez R, Lorence-Quiñones A and Wacher-Rodarte C, Fermented Cereals: a Global Perspective. FAO, Rome, http://www.fao.org/docrep/x2184e/x2184e00.htm#con.
61. Otunola ET, Sunny-Roberts EO and Solademi AO, Influence of the addition of okra seed flour on the properties of 'Ogi', a Nigerian fermented maize food. In: Tielkes, E (ed) Book of abstracts, Conf. on International Research on Food Security, Natural Resource Management and Rural Development 'Tropentag 2007', Witzenhausen, Cuvillier Verlag Göttingen, pp. 151 (2007).
62. Osundahunsi OF and Aworh OC, Nutritional evaluation, with emphasis on the protein quality of maize-based complementary foods enriched with soya bean and cowpea Tempe. Int J Food Sci Technol 38:809-813 (2003).
63. Tan S and Morrison W, The distribution of lipids in the germ, endosperm, pericarp and tip cap of amylomaize, LG-11 hybrid maize and waxy maize. J Am Oil Chem Soc 56:531-535 (1979).
64. Oyarekua MA, Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea 'OGI'. Agric Biol J N Am 2:61-73 (2011).
65. WHO, Protein and amino acid requirements in human nutrition: report of a Joint FAO/WHO/UNU Expert Consultation. WHO Technical Report Series No. 935, Geneva, Switzerland, p. 88 (2007).