Estimation of Nutritive Value, Organoleptic Properties and Consumer Acceptability of Fermented Cereal Gruel (OGI)

摘要: A gruel, locally called Ogi in Nigeria and prepared by bacterial fermentation from cereals such as maize (Zea mays) (Sorghum bicolor) of the Poaeceae Gramineae family remain a major source calorie, nutrient probiotic factors human diets many West African countries including Nigeria. Therefore, knowledge on nutritive, organoleptic safety values OGI is hugely essential to justify its dietary utilization fortification weaning staples need for improvement cereal fermentation. In this study, we determined indices nutrition, palatability preservation made cultivars sorghum using Lactobacillus pentosus L. acidophilus starter cultures during Eleven corn sold Nigerian markets were used preparation fermented gruels single mixed cultures. Gruels these also under uncontrolled conditions control. These compared proximate composition, organaoleptic standard chemical, chromatographic spectrophotometric methods. The biochemical analysis samples showed concentration acid, acetoin diacetyl increase comparison controls indicating improved properties. All increased levels reducing sugars, proteins, amino acids. Essential acids, lysine, isoleucine, arginine elicited all samples, showing desirable nutritional status. exhibited some degree inhibition test culture had higher than parameters tested efficacy.