Microbiological Quality Enhancement of Nutritive Value and Shelf-Life of Corn-Meal (OGI) Using Lactobacillus plantarum

The microbiological quality enhancement of the nutritive value and shelf-life of cornmeal (ogi) using Lactobaccillus plantarum has been investigated using standard microbiological methods. Fifty grammes of ogi were prepared from moist steeped corn grains for 2 to 3 days, wet milled, sieved and dried. Corn steep liquor was enriched with L. plantarum strain that was amplified using UV-irradiation in a limiting lysine medium, ranging from 0.1ml – 2.0mls. The proximate composition for enriched cornmeal was: 2% crude fibre, 7.5% fats, 9.50% ash, 19.96% protein, 24.05% carbohydrate and 43.00% moisture respectively, as compared to fresh wet cornmeal without enrichment with L. plantarum, which had 6.68% protein, fat 0.50%, ash 30.00%, crude fibre 0.40%, carbohydrate 30.82% and moisture 30.00%. Unenhanced dry cornmeal had 0.20% fat, 1.20% crude fibre, 4.42% protein, 10.0% ash, 10.00% moisture and 32.38% carbohydrate. The enhanced nutritive value was significantly different at P>0.005, when compared to the fresh cornmeal. This enhanced nutritive value will help improve food security and may eliminate certain malnutrition related childhood diseases in under-developed and developing countries.