Description
Ogi is a traditional West African fermented porridge made from maize or millet.
Technical
During spontaneous fermentation, lactic acid bacteria convert maltose and glucose into lactic acid, lowering the pH from ~6.5 to ~4.0–4.5, while indigenous yeasts produce ethanol (~0.5% v/v) and CO₂, creating a mildly effervescent texture. The acidification reduces antinutrients such as phytic acid and cyanogenic glycosides, enhancing mineral bioavailability and digestibility.
Science
Primary Reaction
Lactic acid fermentation of sugars by LAB (homofermentative) coupled with alcoholic fermentation by yeasts, converting glucose/maltose to lactic acid, ethanol and CO₂
Sensory Profile
Aroma ()
sourmildly yeastyearthyfermented grainsubtle fruity esterstoasted maize undertones
Wine Analogy
Natural orange wine with its funky, earthy notes
Coffee Analogy