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Author(s): Adenike A. O. Ogunshe.

Volume/Issue: Volume 7 , Issue 2 (2024)

Abstract:

Sweet maize (Zea mays L. convar. saccharata var. Rugosa) is unique in sweet-taste, and pleasant flavour, hence the need to increase its usefulness and commercial values by enhancing its shelf-life and control of post-harvest losses. This preliminary study therefore simulated the traditional, natural, non-alcoholic, field-corn fermentation method for freshly-harvested yellow sweet corn into ògì, a fermented gruel or porridge food. Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum, and Saccharomyces cerevisiae predominated the naturally fermented ògì sample from sweet maize, with pH of 5.0–5.3. Observable characteristics of yellow sweet maize-fermented ògì were similar to those of yellow, field corn-fermented ògì. Present study is the first to report fermentation of sweet corn to ògì, indicative of sweet maize as a high potential plant substrate for health-promoting and nutritious fermented human diet, especially as prebiotics and probiotics, for lactating nursing mothers, convalescents, aged, and as weaning-food for infants or complementary food for children and adults.

Keywords:

African fermented foods, complementary foods, IITA, lactic acid bacteria, maize pharmacy, ògì, sweet corn fermentation.

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