Description
Ogi is a traditional West African fermented porridge made from millet or corn flour.
Technical
The batter undergoes lactic acid fermentation by Lactobacillus plantarum and concurrent yeast activity, converting fermentable sugars into lactic acid and small amounts of ethanol. The acidification lowers the pH from ~6.5 to 4.0–4.5, creating a characteristic sour flavor and stabilizing the product against spoilage organisms.
Science
Primary Reaction
Fermentation of sugars to lactic acid by LAB and to ethanol by yeasts
Sensory Profile
Aroma ()
sourfermentedyeastyearthymildgrainylactic
Origin & History
Civilization
West African peoples