Changes in Proximate Composition of Corn Meal (Ogi) Assisted with Lactobacillus Species

Abstract

Ogi also known as corn meal is a carbohydrate rich food that forms the diets of most weaning infants and adults in some West African countries including Nigeria. The aim of this study was therefore to investigate the effect of Lactobacillus brevis and L. plantarum on the proximate composition of ogi. All analyses were carried out using standard techniques. Fresh ogi was prepared from corn via selection, washing, steeping for 2 to 3 days, wet milling and sieving. L. plantarum and L. brevis were then inoculated into the corn meal and incubated anaerobically for 24 hours at 37°C. Following inoculation, the proximate compositions of the control and Lactobacillus species inoculated samples were determined. On enrichment with L. brevis and L. plantarum, the protein, fat, ash, crude fibre, and moisture contents were significantly increased (p < 0.05) while carbohydrate was lowered after fermentation. The amounts of moisture were 65.73-68.30, ash 1.63-1.44, protein 12.24-14.30, fat 6.42-7.47, fibre 2.30-2.72 and 77.24-73.90 g/100g dry matter, respectively for L. brevis and L plantarum. The increase in protein is of great significance in weaning infant diets. Thus, there is a need to conduct further studies to assess the palatability of the enriched corn meal.