Carboxylic acid patterns in Ogi fermentation

Abstract

Abstract The fermentation rate and carboxylic acids of Ogi, a Nigerian fermented cereal porridge, have been investigated. As a measure of fermentation rate, the acidity of steeped grain was evaluated by extracting the acids with a suitable solvent and titrating against a standard alkali. Since the method is time consuming, the titratable acidity of the aqueous centrifugate may be preferred in routine quality control operations. The carboxylic acids of Ogi fermentation were analysed using paper, gas‐liquid and thin‐layer chromatography. Eleven acids were identified, lactic, acetic and butyric acids being the most important.