The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi
Int J Food Microbiol. 2024 Mar 17;416:110683. doi: 10.1016/j.ijfoodmicro.2024.110683. Online ahead of print.ABSTRACTTraditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities in southern Benin and analysed before fermentation (starch samples) and after spontaneous fermentati...
Source: International Journal of Food Microbiology - March 30, 2024 Category: Food Science Authors: A K Carole Sanya Anita R Linnemann Yann E Madode Sijmen E Schoustra Eddy J Smid Source Type: research
The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi
Int J Food Microbiol. 2024 Mar 17;416:110683. doi: 10.1016/j.ijfoodmicro.2024.110683. Online ahead of print.ABSTRACTTraditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities in southern Benin and analysed before fermentation (starch samples) and after spontaneous fermentati...
Source: International Journal of Food Microbiology - March 30, 2024 Category: Food Science Authors: A K Carole Sanya Anita R Linnemann Yann E Madode Sijmen E Schoustra Eddy J Smid Source Type: research
