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AMYLOLYTIC LACTIC ACID BACTERIA FERMENTATION OF MAIZE–COWPEA OGI

The effect of starter cultures Lactobacillus plantarum (A6), Lactobacillus fermentum (OgiE-1) and natural inoculum (NI) on some physicochemical properties of cofermented maize–cowpea (CMCO) was investigated. Crude protein, lipid, ash, crude fiber, carbohydrate energy and utilizable energy because of protein contents of CMCO fermented with A6 (A6MC), OgiE-1 (OGMC) and NI (NIMC) are 12.46–13.74%, 3.58–4.96%, 1.06–1.85%, 3.06–4.62% and 66.81–68.30%, 355.26–363.2 kcal/100 g and 7.43–9.14%, respectively. Mineral contents were significantly higher in A6MC and OGMC. [K/Na], [Ca/P] and [Ca/Mg] ratios range between 9.51 and 22.22, 0.02 and 0.12 and 0.16 and 1.02, respectively. Oligosaccharides reduced significantly in A6MC and OGMC. The pH values of A6MC, OGMC and NIMC range between 6.4 and 4.5, 6.4 and 5.5 and 6.4 and 5.2, respectively. Titratable acidity and total phenol increased, while phytates decrease. Viscosity increased with flour concentration up to 9% in OGMC, and A6MC increased in NIMC. A6MC gave the best overall results. 
 
 
 
PRACTICAL APPLICATIONS 
 
This work adds to the existing database on the potential usefulness of starter cultures in the development of nutritionally balanced diets, particularly in developing economies. It also stimulates increased interest in the use of Lactobacillus plantarum A6 in new product development for addressing the prevailing food situation in many parts of the world. Findings from this work will further encourage basic and applied research on L. plantarum and other organisms with potential for use as starter cultures from different areas of the world.