Effects of Maize Type and Fermentation Conditions on the Quality of Beninese Traditional Ogi,a Fermented Maize Slurry |
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| Institution: | 1. Département de Nutrition et Sciences Alimentaires, Université Nationale du Bénin, Faculté des Sciences Agronomiques, Bénin, 01 BP 526, Cotonou;2. CIRAD-CA, Laboratoire de Technologie des Céréales, Maison de la Technologie (Bat 16), 73 rue J.-F. Breton, BP 5035, 34032 Montpellier Cedex 1, France;1. Institute of Biophysics and Biomedical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria;2. Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), D-06466 Stadt Seeland, OT Gatersleben, Germany;3. Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria;1. Department of Agrotechnology, Agricultural Production Management and Agribusiness, University of Warmia and Mazury in Olsztyn, Oczapowskiego 8, 10-719 Olsztyn, Poland;2. Department of Environmental Biotechnology, University of Warmia and Mazury in Olsztyn, Słoneczna 45G, 10-719 Olsztyn, Poland;1. Department of Epidemiology, University of North Carolina, Chapel Hill, NC, USA;2. National Health and Environmental Effects Research Laboratory, US Environmental Protection Agency, Chapel Hill, NC, USA;3. Institute of Epidemiology II, Helmholtz Zentrum München – German Research Center for Environmental Health (GmbH), Neuherberg, Germany;4. Department of Environmental Health, Harvard T.H. Chan School of Public Health, Boston, MA, USA;5. Tel-Aviv University, Department of Geography and Human Environment, School of Geosciences, Israel;6. Department of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, GA, USA;7. National Environmental Exposure Laboratory, US Environmental Protection Agency, Research Triangle Park, NC, USA;8. Duke Molecular Physiology Institute, Duke University Medical Center, Durham, NC, USA;1. Rice University, Civil and Environmental Engineering, Houston, TX 77005, USA;2. National Center for Atmospheric Research, Atmospheric Chemistry Division, Boulder, CO 80305, USA;3. University of Houston, Department of Earth and Atmospheric Sciences, Houston, TX 77204, USA |
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| Abstract: | Four Beninese cultivars (two local ecotypes and two new cultivars) were tested for their ability to produce ogi. The two local ecotypes, having friable and floury to medium vitreous kernels, gave a higher yield of ogi (10% more) than the improved cultivars that had coherent and vitreous kernels. They also gave slightly more viscous ogi porridges. Whatever the storage conditions (20 to 35°C, 3 to 15 d), a hetero-lactic fermentation generated two characteristic products: lactic acid and ethanol. However, the fermentation process was more intense and more rapid at 35°C giving a peak in acidity at the end of the first week, then a decrease during the second week. In parallel, ori porridge viscosity increased during the second week of fermentation. |
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