A comparative study on the effect of traditional and improved methods of fermentation in the production of ogi food.

@inproceedings{Ojokoh2009ACS,
  title={A comparative study on the effect of traditional and improved methods of fermentation in the production of ogi food.},
  author={Anthony Okhonlaye Ojokoh},
  year={2009}
}
Traditionally applied spontaneous fermentation was compared with the use of starter cultures to initiate fermentation after dry milling and sterilizing at 1210C for 10 minutes. Lactic acid bacteria (LAB) populations comprised 80% of the total viable bacteria and remained prominent throughout the fermentations, while number of moulds declined as the fermentation progressed. The fermentation method involving the application of starter culture helps most to control the prevalence of coliforms and… CONTINUE READING

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