Luyanda Prideworth
Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others
Ogi is a lactic acid fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, guinea corn or millet. Ogi has become an important part of our traditional meal in this part of the world, has a lot of health benefits such as regulation of blood pressure, replacement of lost body fluid, a good source of energy, and increasing breast milk in lactating moth.
The fermentation of ogi is performed by various lactic acid bacteria .. Lactic acid are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation.
Ogi is an important staple fermented cereal gruel or liquid porridge produced from either maize, sorghum and millet grains . Traditionally, its preparation involves soaking any of millet, sorghum or maize for 2-3 days followed by wet milling and sieving through a screen mesh to remove the bran, germs and hulls.
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In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and Esch...
Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products.
Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities.
