Shelf Stability and Enzyme Activity Studies of Ogi: A Corn Meal Fermented Product

Abstract

Ogi slurry was produced by fermenting corn grains with previous steep water for 72h in the ratio of 100:0 Steep water: water and the resulting ogi slurry was called inoculated fermented ogi slurry. Shelf life studies of inoculated fermented ogi slurry were carried out for 60 days. The pH, titratable acidity, colour and flavour were monitored and were observed not to have changed throughout the 60 days period of investigation. Enzyme activity was determined in the inoculated fermented ogi slurry and results showed that proteinase activity was higher in inoculated fermented ogi slurry (6.05 +