Ogi is a traditional fermented cereal porridge widely consumed in West Africa, commonly used as a weaning and breakfast food.

Fermentation process

  • Whole grains soaked for 48–72 h
  • Wet milling and sieving
  • Natural lactic acid fermentation under ambient conditions

Reported microbiology (examples)

  • Lactobacillus plantarum
  • Pediococcus spp.
  • Weissella spp.
  • Yeasts including Saccharomyces spp.

Functional relevance

  • Improved digestibility
  • Organic acid production
  • Reported probiotic potential

References

Omemu et al., 2011
Oyedeji et al., 2020