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ABSTRACT
Fermentation is a natural way to enhance the nutritional value and shelf-life of foods. One of such fermented food is ogi produced from cereal fermentation. Cereals used in the production of ogi are vulnerable to aflatoxin contamination. The aim of this study was to determine the nutrient enhancement potentials and aflatoxin content during fermentation of corn and millet to ogi. Yellow corn (Zea mays L. var. amylacea), millet (Pennisetum glaucum L. R. Br.) and white corn (Zea mays convar. saccharata var. rugosa), used for ogi production were purchased from three markets in Benin City. The grains were soaked in clean water and allowed to ferment for 96 h. Analyses carried out using standard procedures were microbial count, proximate and anti-nutrient composition, mineral and aflatoxin content. Isolated Weissella species were initially screened based on their haemolytic and antibacterial activity and were further subjected to probiotic characteristics. Rhizopus oryzea that exhibited high radical scavenging activity was used as starter culture to determine their antinutrient reducing potentials during fermentation. Molecular techniques were used to confirm isolates with probiotic and antinutrients reduction potentials.
