Description

Akamu is a fermented maize slurry widely consumed in Nigeria, closely related to ogi but typically prepared as a thinner product.

Fermentation process

  • Maize grains soaked and fermented in water
  • Wet-milled and sieved to obtain slurry
  • Slurry allowed to ferment further before cooking or dilution

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Pediococcus spp.

Functional relevance

  • Acidification improves microbial safety
  • Used as breakfast and weaning food

References

(To be added)