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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Traditional West African fermentation of maize slurry into sour porridge called ogi.
Origin: West African peoples (Traditional (pre‑colonial to present)) — West Africa (Nigeria, Ghana, Benin, Togo)
See full technique reference →During ambient fermentation, endogenous and microbial amylases hydrolyze starch to sugars, which are metabolized by Lactobacillus plantarum and yeasts, producing lactic acid, ethanol, CO₂, and volatile aroma compounds. The acidification (pH 4.5‑5.5) stabilizes the product while volatile diacetyl, acetaldehyde and esters create its characteristic aroma.
Primary Reaction
heterofermentative lactic acid fermentation of maize sugars
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