Ogi (cereal ferment)

Ogi is a fermented cereal porridge from West Africa, typically made from maize, sorghum, or millet^[1]. 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.^[1][2]

See also

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• Foods

References

1. ^ ^{a b} "Fermented Cereals - A Global Perspective". United Nations FAO. http://www.fao.org/docrep/x2184e/x2184e07.htm. Retrieved 2006-07-22. 
2. ^ "Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects". International Journal of Food Science & Technology. June 1998. http://www.blackwell-synergy.com/links/doi/10.1046/j.1365-2621.1998.00169.x. Retrieved 2006-07-22. 

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