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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ogi is a traditional West African fermented porridge made from millet or corn flour.
Origin: West African peoples (Traditional) — West Africa
See full technique reference →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.
Primary Reaction
Fermentation of sugars to lactic acid by LAB and to ethanol by yeasts
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