[Obo-envo] [ obo-Environmental Ontology (EnvO) term requests-1914812 ] ogi and fermented cereals

[SourceForge.net <no...@so...>]

Environmental Ontology (EnvO) term requests item #1914812, was opened at 2008-03-15 14:17
Message generated for change (Tracker Item Submitted) made by Item Submitter
You can respond by visiting: 
https://sourceforge.net/tracker/?func=detail&atid=934923&aid=1914812&group_id=76834

Please note that this message will contain a full copy of the comment thread,
including the initial issue submission, for this request,
not just the latest update.
Category: None
Group: None
Status: Open
Resolution: None
Priority: 5
Private: No
Submitted By: Bart Van Brabant (bbrabant)
Assigned to: Nobody/Anonymous (nobody)
Summary: ogi and fermented cereals

Initial Comment:
Definition:
http://en.wikipedia.org/wiki/Ogi_(cereal_ferment)

Ogi is a fermented cereal porridge from West Africa, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour. It is then boiled into a pap, or cooked to make a stiff porridge.

The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp, and various yeasts including Saccharomyces and Candida spp.

FAO classifications of fermented cereals,this might be interesting to review the structure under the fermented foods node.

http://www.fao.org/docrep/x2184e/x2184e07.htm

----------------------------------------------------------------------

You can respond by visiting: 
https://sourceforge.net/tracker/?func=detail&atid=934923&aid=1914812&group_id=76834