Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects
Sixteen commercial samples of ogi, obtained by using traditional "Goun" methodology, from Cotonou and the surrounding area were characterized and compared with maize raw material. Goun methodology uses floury/friable grains and gives a high yield (84%, db) of a very white (L* value close to 83) and fine (median particle size about 40 um) slurry. The yield of Beninese ogi, its final water content (58%) and acidity after 3 days of fermentation were slightly higher than for ogi produced using the Nigerian or Ghanaian technology. About 40% of total proteins were lost during the manufacture of ogi, but the digestibility of the residual proteins increased by 20%. At least 50% of both macro- and micromineral elements were lost, with the exception of Fe and Na, whose contents increased. Pasting properties of Beninese ogis were similar to that of mawè, another fermented slurry from Benin. The dominant microflora involved in Beninese ogi was a mixed population of lactic acid bacteria and yeasts, mainly lactobacilli and #Candida#. The difference in microflora composition compared with Nigerian ogi is probably due to the specific trot grain sleeping procedure of the Beninese 'Goun' methodology.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, produit fermenté, céréale pour petit dejeuner, maïs, flore microbienne, propriété physicochimique, analyse microbiologique, http://aims.fao.org/aos/agrovoc/c_15734, http://aims.fao.org/aos/agrovoc/c_1073, http://aims.fao.org/aos/agrovoc/c_12332, http://aims.fao.org/aos/agrovoc/c_16367, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_25302, http://aims.fao.org/aos/agrovoc/c_875, |
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dig-cirad-fr-3903982024-01-27T23:23:02Z http://agritrop.cirad.fr/390398/ http://agritrop.cirad.fr/390398/ Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects. Coffi Nago Mathurin, Hounhouigan Joseph D., Akissoé Noël H., Zanou E., Mestres Christian. 1998. International Journal of Food Science and Technology, 33 : 307-315.https://doi.org/10.1046/j.1365-2621.1998.00169.x <https://doi.org/10.1046/j.1365-2621.1998.00169.x> Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects Coffi Nago, Mathurin Hounhouigan, Joseph D. Akissoé, Noël H. Zanou, E. Mestres, Christian eng 1998 International Journal of Food Science and Technology Q02 - Traitement et conservation des produits alimentaires produit fermenté céréale pour petit dejeuner maïs flore microbienne propriété physicochimique analyse microbiologique http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_1073 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_16367 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_25302 Bénin http://aims.fao.org/aos/agrovoc/c_875 Sixteen commercial samples of ogi, obtained by using traditional "Goun" methodology, from Cotonou and the surrounding area were characterized and compared with maize raw material. Goun methodology uses floury/friable grains and gives a high yield (84%, db) of a very white (L* value close to 83) and fine (median particle size about 40 um) slurry. The yield of Beninese ogi, its final water content (58%) and acidity after 3 days of fermentation were slightly higher than for ogi produced using the Nigerian or Ghanaian technology. About 40% of total proteins were lost during the manufacture of ogi, but the digestibility of the residual proteins increased by 20%. At least 50% of both macro- and micromineral elements were lost, with the exception of Fe and Na, whose contents increased. Pasting properties of Beninese ogis were similar to that of mawè, another fermented slurry from Benin. The dominant microflora involved in Beninese ogi was a mixed population of lactic acid bacteria and yeasts, mainly lactobacilli and #Candida#. The difference in microflora composition compared with Nigerian ogi is probably due to the specific trot grain sleeping procedure of the Beninese 'Goun' methodology. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/390398/1/390398.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1046/j.1365-2621.1998.00169.x 10.1046/j.1365-2621.1998.00169.x http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=90023 info:eu-repo/semantics/altIdentifier/doi/10.1046/j.1365-2621.1998.00169.x info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1046/j.1365-2621.1998.00169.x |
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Q02 - Traitement et conservation des produits alimentaires produit fermenté céréale pour petit dejeuner maïs flore microbienne propriété physicochimique analyse microbiologique http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_1073 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_16367 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_25302 http://aims.fao.org/aos/agrovoc/c_875 Q02 - Traitement et conservation des produits alimentaires produit fermenté céréale pour petit dejeuner maïs flore microbienne propriété physicochimique analyse microbiologique http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_1073 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_16367 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_25302 http://aims.fao.org/aos/agrovoc/c_875 |
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Q02 - Traitement et conservation des produits alimentaires produit fermenté céréale pour petit dejeuner maïs flore microbienne propriété physicochimique analyse microbiologique http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_1073 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_16367 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_25302 http://aims.fao.org/aos/agrovoc/c_875 Q02 - Traitement et conservation des produits alimentaires produit fermenté céréale pour petit dejeuner maïs flore microbienne propriété physicochimique analyse microbiologique http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_1073 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_16367 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_25302 http://aims.fao.org/aos/agrovoc/c_875 Coffi Nago, Mathurin Hounhouigan, Joseph D. Akissoé, Noël H. Zanou, E. Mestres, Christian Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects |
description |
Sixteen commercial samples of ogi, obtained by using traditional "Goun" methodology, from Cotonou and the surrounding area were characterized and compared with maize raw material. Goun methodology uses floury/friable grains and gives a high yield (84%, db) of a very white (L* value close to 83) and fine (median particle size about 40 um) slurry. The yield of Beninese ogi, its final water content (58%) and acidity after 3 days of fermentation were slightly higher than for ogi produced using the Nigerian or Ghanaian technology. About 40% of total proteins were lost during the manufacture of ogi, but the digestibility of the residual proteins increased by 20%. At least 50% of both macro- and micromineral elements were lost, with the exception of Fe and Na, whose contents increased. Pasting properties of Beninese ogis were similar to that of mawè, another fermented slurry from Benin. The dominant microflora involved in Beninese ogi was a mixed population of lactic acid bacteria and yeasts, mainly lactobacilli and #Candida#. The difference in microflora composition compared with Nigerian ogi is probably due to the specific trot grain sleeping procedure of the Beninese 'Goun' methodology. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires produit fermenté céréale pour petit dejeuner maïs flore microbienne propriété physicochimique analyse microbiologique http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_1073 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_16367 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_25302 http://aims.fao.org/aos/agrovoc/c_875 |
author |
Coffi Nago, Mathurin Hounhouigan, Joseph D. Akissoé, Noël H. Zanou, E. Mestres, Christian |
author_facet |
Coffi Nago, Mathurin Hounhouigan, Joseph D. Akissoé, Noël H. Zanou, E. Mestres, Christian |
author_sort |
Coffi Nago, Mathurin |
title |
Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects |
title_short |
Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects |
title_full |
Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects |
title_fullStr |
Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects |
title_full_unstemmed |
Characterization of the Beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects |
title_sort |
characterization of the beninese traditional ogi, a fermented maize slurry : physicochemical and microbiological aspects |
url |
http://agritrop.cirad.fr/390398/ http://agritrop.cirad.fr/390398/1/390398.pdf |
work_keys_str_mv |
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_version_ |
1792491352960794624 |