Effects of Maize Type and Fermentation Conditions on the Quality of Beninese Traditional Ogi, a Fermented Maize Slurry

• Published in: Journal of cereal science 1998-09, Vol.28 (2), p.215-222
• Main Authors: Nago, C.M., Tétégan, E., Matencio, F., Mestres, C.
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Cereal and baking product industries; fermentation; Food industries; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; maize; ogi; porridge; quality; Varietal selection. Specialized plant breeding, plant breeding aims; Yield, quality, earliness, varia
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1006/jcrs.1998.0197

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.