Nutritional Properties of Some Selected Microorganisms on ‘Otika’, a Nigerian Fermented Beverage

Oriola, Olasunkanmi Bukola

doi:https://doi.org/10.59232/DSM-V1I3P101

Research Article | Open Access | Download Full Text

Volume 1 | Issue 3 | Year 2024 | Article Id: DSM-V1I3P101 DOI: https://doi.org/10.59232/DSM-V1I3P101

Nutritional Properties of Some Selected Microorganisms on ‘Otika’, a Nigerian Fermented Beverage

Oriola, Olasunkanmi Bukola

Received	Revised	Accepted	Published
02 Jul 2024	05 Aug 2024	03 Sep 2024	30 Sep 2024

Citation

Oriola, Olasunkanmi Bukola. “Nutritional Properties of Some Selected Microorganisms on ‘Otika’, a Nigerian Fermented Beverage.” DS Journal of Multidisciplinary, vol. 1, no. 3, pp. 1-11, 2024.

Abstract

“Otika” is a fermented grain beverage made in the Southwestern region of Nigeria using locally developed fermentation methods. On the third day of fermentation, it has a nice flavor that is sweet, somewhat sour, and has an opaque brown color. This work aims to assess the nutritional properties of this beverage by using a few chosen predominant microorganisms, both in a mixed and single form. An analysis of this fermented beverage’s proximate, antinutrient and mineral content was done. After 72 hours of fermentation, the pH dropped from 7.2 to 4.9, and the total titratable acid increased from 0.04% to 0.1%. When compared to other isolates, L. plantarum had the greatest protein content (1.33 ± 0.05%). Wesiella cibaria had the lowest carbohydrate amount (8.24 ±0.6%), whereas S. cerevisiae had the greatest carbohydrate content (11.02 ± 0.02%). The W. cibaria culture yielded the lowest levels of tannin and total phenol content (1.9± 0.0 mg/100g and 2.5± 0.00 mg/100g, respectively). The values of potassium, magnesium, iron, and zinc with the Otika bought from a local producer were the highest at 18.26 ± 0.02, 2.03 ±0.11, 0.42 ±0.14, and 2.02 ± 0.01 mg/100g, respectively. Overall, the use of the W.cibaria strain as a single starter culture in the fermentation process of “Otika” helped to raise the nutritive value among other microorganisms that served as starter cultures.

Keywords

Mineral content, Proximate composition, Fermentation, Starter culture, Anti nutrient.

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