Utilization of high lysine-producing strains of Lactobacillus plantarum as starter culture for nutritional improvement of ogi |
| |
Authors: | Adebawo OO Akingbala JO Ruiz-Barba JL Osilesi O |
| |
Institution: | (1) Department of Biochemistry, Obafemi Awolowo College of Health Sciences, Ogun State University, P.M.B. 2002, Ago-Iwoye, Nigeria;(2) Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria;(3) Department of Food Biotechnology, Institute de la Grasa (CSIC), Sevilla, Spain |
| |
Abstract: | A high lysine-producing mutant of Lactobacillus plantarum (OG 261-5) derived from a wild type strain (OG 261) previously isolated from fermenting ogi was evaluated for nutritional improvement of ogi in a modified fermentation process. Results indicate that ogi obtained by fermentation with the pure culture of the mutant compared to traditional ogi increased in concentration of available lysine from 228.5 ± 12.0 mg/100 g to 525.1 ± 25.8 mg/100 g, tryptophan from 58.6 ± 8.0 mg/100 g to 114.3 ± 11.0 mg/100 g and tyrosine from 408.5 ± 13.7 mg/100 g to 4636.5 ± 11.3 mg/100 g. However, the contents of valine, leucine, isoleucine and phenylalanine were substantially reduced which may affect the protein quality of the modified ogi. The modified process shortened the period of traditional ogi production from five days to one by reducing the two-stage fermentation (i.e. soaking and souring stages) to a one-stage process and the total protein recovery was better compared to traditional ogi processing. There was no significant difference (P > 0.05) in organoleptic quality attributes of colour, flavour, and overall acceptability of ogi produced by the modified process and the traditional ogi. |
| |
Keywords: | Cereal fermentation Lactobacillus plantarum lysine fortification of cereals |
本文献已被 SpringerLink 等数据库收录! |
|