Loading…

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

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. The...

Full description

Saved in:
Bibliographic Details
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:
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c315t-57344e816cb84bfe9ed6084d70e9e561262bdc5b0f6d091332c6efb7969753803
cites
container_end_page 222
container_issue 2
container_start_page 215
container_title Journal of cereal science
container_volume 28
creator Nago, C.M.
Tétégan, E.
Matencio, F.
Mestres, C.
description 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.
doi_str_mv 10.1006/jcrs.1998.0197
format article
fullrecord <record><control><sourceid>elsevier_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1006_jcrs_1998_0197</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0733521098901977</els_id><sourcerecordid>S0733521098901977</sourcerecordid><originalsourceid>FETCH-LOGICAL-c315t-57344e816cb84bfe9ed6084d70e9e561262bdc5b0f6d091332c6efb7969753803</originalsourceid><addsrcrecordid>eNp1kMFLwzAUh4MoOKdXzzl4tDVp2rQ56nAqTIY4zyVNXjSjS0fSDepfb8qmN-FB3uH3_V74ELqmJKWE8Lu18iGlQlQpoaI8QRNKRJEIwdkpmpCSsaTIKDlHFyGsCSEizgTtH40B1QfcGfwq7Tfg1bAFLJ3Gc_AbcL3sbefwrHPajltMOtx_AX7bydb2wwg-gLMOQmS9PKRki5ef9hbL3xbQx_r3duf9cInOjGwDXB3fKfqYP65mz8li-fQyu18kitGiT4qS5TlUlKumyhsDAjQnVa5LEteC04xnjVZFQwzXRFDGMsXBNKXgoixYRdgUpYde5bsQPJh66-1G-qGmpB6t1aO1erRWj9YicHMAtjIo2RovnbLhj8pylmdcxFh1iEH8_N6Cr4Oy4BRo66POWnf2vws_2RyBIQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Effects of Maize Type and Fermentation Conditions on the Quality of Beninese Traditional Ogi, a Fermented Maize Slurry</title><source>ScienceDirect Journals</source><creator>Nago, C.M. ; Tétégan, E. ; Matencio, F. ; Mestres, C.</creator><creatorcontrib>Nago, C.M. ; Tétégan, E. ; Matencio, F. ; Mestres, C.</creatorcontrib><description>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.</description><identifier>ISSN: 0733-5210</identifier><identifier>EISSN: 1095-9963</identifier><identifier>DOI: 10.1006/jcrs.1998.0197</identifier><identifier>CODEN: JCSCDA</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>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</subject><ispartof>Journal of cereal science, 1998-09, Vol.28 (2), p.215-222</ispartof><rights>1998 Academic Press</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c315t-57344e816cb84bfe9ed6084d70e9e561262bdc5b0f6d091332c6efb7969753803</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=2434269$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Nago, C.M.</creatorcontrib><creatorcontrib>Tétégan, E.</creatorcontrib><creatorcontrib>Matencio, F.</creatorcontrib><creatorcontrib>Mestres, C.</creatorcontrib><title>Effects of Maize Type and Fermentation Conditions on the Quality of Beninese Traditional Ogi, a Fermented Maize Slurry</title><title>Journal of cereal science</title><description>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.</description><subject>Agronomy. Soil science and plant productions</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>fermentation</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Genetics and breeding of economic plants</subject><subject>maize</subject><subject>ogi</subject><subject>porridge</subject><subject>quality</subject><subject>Varietal selection. Specialized plant breeding, plant breeding aims</subject><subject>Yield, quality, earliness, varia</subject><issn>0733-5210</issn><issn>1095-9963</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNp1kMFLwzAUh4MoOKdXzzl4tDVp2rQ56nAqTIY4zyVNXjSjS0fSDepfb8qmN-FB3uH3_V74ELqmJKWE8Lu18iGlQlQpoaI8QRNKRJEIwdkpmpCSsaTIKDlHFyGsCSEizgTtH40B1QfcGfwq7Tfg1bAFLJ3Gc_AbcL3sbefwrHPajltMOtx_AX7bydb2wwg-gLMOQmS9PKRki5ef9hbL3xbQx_r3duf9cInOjGwDXB3fKfqYP65mz8li-fQyu18kitGiT4qS5TlUlKumyhsDAjQnVa5LEteC04xnjVZFQwzXRFDGMsXBNKXgoixYRdgUpYde5bsQPJh66-1G-qGmpB6t1aO1erRWj9YicHMAtjIo2RovnbLhj8pylmdcxFh1iEH8_N6Cr4Oy4BRo66POWnf2vws_2RyBIQ</recordid><startdate>19980901</startdate><enddate>19980901</enddate><creator>Nago, C.M.</creator><creator>Tétégan, E.</creator><creator>Matencio, F.</creator><creator>Mestres, C.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19980901</creationdate><title>Effects of Maize Type and Fermentation Conditions on the Quality of Beninese Traditional Ogi, a Fermented Maize Slurry</title><author>Nago, C.M. ; Tétégan, E. ; Matencio, F. ; Mestres, C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c315t-57344e816cb84bfe9ed6084d70e9e561262bdc5b0f6d091332c6efb7969753803</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>Agronomy. Soil science and plant productions</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>fermentation</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Genetics and breeding of economic plants</topic><topic>maize</topic><topic>ogi</topic><topic>porridge</topic><topic>quality</topic><topic>Varietal selection. Specialized plant breeding, plant breeding aims</topic><topic>Yield, quality, earliness, varia</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nago, C.M.</creatorcontrib><creatorcontrib>Tétégan, E.</creatorcontrib><creatorcontrib>Matencio, F.</creatorcontrib><creatorcontrib>Mestres, C.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of cereal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nago, C.M.</au><au>Tétégan, E.</au><au>Matencio, F.</au><au>Mestres, C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Maize Type and Fermentation Conditions on the Quality of Beninese Traditional Ogi, a Fermented Maize Slurry</atitle><jtitle>Journal of cereal science</jtitle><date>1998-09-01</date><risdate>1998</risdate><volume>28</volume><issue>2</issue><spage>215</spage><epage>222</epage><pages>215-222</pages><issn>0733-5210</issn><eissn>1095-9963</eissn><coden>JCSCDA</coden><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.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1006/jcrs.1998.0197</doi><tpages>8</tpages></addata></record>
fulltext fulltext
identifier ISSN: 0733-5210
ispartof Journal of cereal science, 1998-09, Vol.28 (2), p.215-222
issn 0733-5210
1095-9963
language eng
recordid cdi_crossref_primary_10_1006_jcrs_1998_0197
source ScienceDirect Journals
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
title Effects of Maize Type and Fermentation Conditions on the Quality of Beninese Traditional Ogi, a Fermented Maize Slurry
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-24T23%3A40%3A06IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-elsevier_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20Maize%20Type%20and%20Fermentation%20Conditions%20on%20the%20Quality%20of%20Beninese%20Traditional%20Ogi,%20a%20Fermented%20Maize%20Slurry&rft.jtitle=Journal%20of%20cereal%20science&rft.au=Nago,%20C.M.&rft.date=1998-09-01&rft.volume=28&rft.issue=2&rft.spage=215&rft.epage=222&rft.pages=215-222&rft.issn=0733-5210&rft.eissn=1095-9963&rft.coden=JCSCDA&rft_id=info:doi/10.1006/jcrs.1998.0197&rft_dat=%3Celsevier_cross%3ES0733521098901977%3C/elsevier_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c315t-57344e816cb84bfe9ed6084d70e9e561262bdc5b0f6d091332c6efb7969753803%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true