Effects of Ginger Fortification of Ogi on Lactic Acid Bacteria and Aflatoxin Levels

The influence of ginger on Lactic Acid Bacteria (LAB) load / some probiotic properties, aflatoxin levels and acceptability of ogi (maize pap) co – fermented with ginger was studied. Various quantities (0, 4, 6, 8, and 10 grams) of fresh ginger were incorporated into 400 grams fe rmenting maize at the beginning of fermentation. Changes in Total Titratable Acidity (TTA), pH and LAB load were determined using standard procedures. Sensory evaluation was done using nine point hedonic scales. Enzyme Linked Immunosorbent Assay (ELISA) ki t was used to determine the total aflatoxin level. Isolates were screened for probiotic properties and identified using standard procedures. The pH values ranged between 4.90 and 7.20 in non ginger fermenting maize (control) and from 3.80 – 7.10 in the gin ger fermenting maize. TTA ranged between 0.11 % and 0.70 % in the control and from 0.12 – 0.72 % in the ginger fermenting maize. LAB population increase significantly at p < 0.05 and ranged from 3.0 x 104cfu/mL – 8.2.0 x 104cfu/mL in the control and from 3 .3 x 104cfu/mL - 8.8 x 104cfu/mL in the ginger samples. LAB isolates were identified as Lactobacillus fermentum, L. plantarum, L. acidophilus and L. brevis and they possessed potentials to assimilate cholesterol except L. brevis. They were also able to wit hstand pH values of 2, 3, 4, and 7 and tolerate 0.1, 0.5 and 1.0 % bile concentrations after 24 h. Aflatoxin levels decreases significantly from 50 ppb to 2.0 ppb in control and to 1.8 ppb in the ginger samples. High quantity of ginger reduced acceptabilit y. This study demonstrated that ginger has no negative effects on LAB and aflatoxin level reduction potential of LAB, its use as additive in ogi could be encouraged.