INFLUENCE OF PH AND ACIDITY ON THE FERMENTATION OF FINGER MILLET SPICED OGI

The purpose of this research work was to evaluate the effect of ginger and garlic on the fermentation dynamics of finger millet made ogi. It is important to allow cereals achieve acidification during fermentation in order to improve the organoleptic properties and safety of the product. Spiced finge...

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Autores principales:	Abosede M. ADISA, Adefisola B. ADEPEJU, Ayowunmi K. YUSUF
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	traditional lactic acid bacteria safety dominate acidification Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/bb4a9303a66647afa5a3c66a36e4fb91
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spelling	oai:doaj.org-article:bb4a9303a66647afa5a3c66a36e4fb912021-12-02T19:35:53ZINFLUENCE OF PH AND ACIDITY ON THE FERMENTATION OF FINGER MILLET SPICED OGI2068-66092559-6381https://doaj.org/article/bb4a9303a66647afa5a3c66a36e4fb912019-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/661/614https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The purpose of this research work was to evaluate the effect of ginger and garlic on the fermentation dynamics of finger millet made ogi. It is important to allow cereals achieve acidification during fermentation in order to improve the organoleptic properties and safety of the product. Spiced finger millet (FM) ogi was produced in the ratios of 100% FM, 99% FM: 1% ginger, 95% FM: 5% ginger, 90% FM: 10%, 99% FM: 1% garlic, 95% FM: 5% garlic, 90% FM: 10% garlic. The data generated were subjected to statistical analysis and means were separated using Analysis of Variance. The results of microbial associations of spiced finger millet ogi samples investigated at 48 h during the secondary fermentation stages ranged from (5.0×103 – 43.0×103) cfu/ml for total bacteria count, (1.0×103 – 3.0×103) cfu/ml for total fungi count, (2.0× 103 – 10.5× 103) cfu/ml for total coliform count and (7.5×103 – 70×103) cfu/ml for total LAB count. All the isolates that were catalase negative, gram positive, non-spore forming were identified as lactic acid bacteria and sugar fermentation pattern revealed that they belong to the specie of Lactobacillus. During steeping the acidity increased with consequent drop in pH, the trend which was sustained during the souring stage, the pH decreased gradually (p<0.05) from 5.98 to 4.01 at 10% garlic inclusion, while it decreased significantly (p<0.05) from 5.54 to 3.42 at 10% inclusion of ginger.Abosede M. ADISAAdefisola B. ADEPEJUAyowunmi K. YUSUFStefan cel Mare University of Suceavaarticletraditionallactic acid bacteriasafetydominateacidificationFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 3, Pp 212-222 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	traditional lactic acid bacteria safety dominate acidification Food processing and manufacture TP368-456
spellingShingle	traditional lactic acid bacteria safety dominate acidification Food processing and manufacture TP368-456 Abosede M. ADISA Adefisola B. ADEPEJU Ayowunmi K. YUSUF INFLUENCE OF PH AND ACIDITY ON THE FERMENTATION OF FINGER MILLET SPICED OGI
description	The purpose of this research work was to evaluate the effect of ginger and garlic on the fermentation dynamics of finger millet made ogi. It is important to allow cereals achieve acidification during fermentation in order to improve the organoleptic properties and safety of the product. Spiced finger millet (FM) ogi was produced in the ratios of 100% FM, 99% FM: 1% ginger, 95% FM: 5% ginger, 90% FM: 10%, 99% FM: 1% garlic, 95% FM: 5% garlic, 90% FM: 10% garlic. The data generated were subjected to statistical analysis and means were separated using Analysis of Variance. The results of microbial associations of spiced finger millet ogi samples investigated at 48 h during the secondary fermentation stages ranged from (5.0×103 – 43.0×103) cfu/ml for total bacteria count, (1.0×103 – 3.0×103) cfu/ml for total fungi count, (2.0× 103 – 10.5× 103) cfu/ml for total coliform count and (7.5×103 – 70×103) cfu/ml for total LAB count. All the isolates that were catalase negative, gram positive, non-spore forming were identified as lactic acid bacteria and sugar fermentation pattern revealed that they belong to the specie of Lactobacillus. During steeping the acidity increased with consequent drop in pH, the trend which was sustained during the souring stage, the pH decreased gradually (p<0.05) from 5.98 to 4.01 at 10% garlic inclusion, while it decreased significantly (p<0.05) from 5.54 to 3.42 at 10% inclusion of ginger.
format	article
author	Abosede M. ADISA Adefisola B. ADEPEJU Ayowunmi K. YUSUF
author_facet	Abosede M. ADISA Adefisola B. ADEPEJU Ayowunmi K. YUSUF
author_sort	Abosede M. ADISA
title	INFLUENCE OF PH AND ACIDITY ON THE FERMENTATION OF FINGER MILLET SPICED OGI
title_short	INFLUENCE OF PH AND ACIDITY ON THE FERMENTATION OF FINGER MILLET SPICED OGI
title_full	INFLUENCE OF PH AND ACIDITY ON THE FERMENTATION OF FINGER MILLET SPICED OGI
title_fullStr	INFLUENCE OF PH AND ACIDITY ON THE FERMENTATION OF FINGER MILLET SPICED OGI
title_full_unstemmed	INFLUENCE OF PH AND ACIDITY ON THE FERMENTATION OF FINGER MILLET SPICED OGI
title_sort	influence of ph and acidity on the fermentation of finger millet spiced ogi
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/bb4a9303a66647afa5a3c66a36e4fb91
work_keys_str_mv	AT abosedemadisa influenceofphandacidityonthefermentationoffingermilletspicedogi AT adefisolabadepeju influenceofphandacidityonthefermentationoffingermilletspicedogi AT ayowunmikyusuf influenceofphandacidityonthefermentationoffingermilletspicedogi
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INFLUENCE OF PH AND ACIDITY ON THE FERMENTATION OF FINGER MILLET SPICED OGI

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