Description
Millet ogi is a traditional West African fermented porridge made from millet grains that undergo lactic acid fermentation at ambient temperatures.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum convert fermentable sugars into lactic acid, lowering the pH to around 4.5–5.0. The acid hydrolyzes phytate complexes, freeing bound minerals and reducing anti‑nutritional factors. The process also generates flavor compounds that give ogi its characteristic sour taste.
Science
Primary Reaction
lactic acid fermentation of millet carbohydrates
Sensory Profile
Aroma ()
sourfermentednuttyearthymildcitrus
Origin & History
Civilization
Yoruba and other West African peoples
Era