Description
Ogi is a staple fermented porridge in West Africa made from millet or sorghum flour and water.
Technical
During fermentation lactic acid bacteria such as Lactobacillus plantarum dominate, producing lactic acid that lowers the pH to 4.0–4.5 and inhibits spoilage organisms. Proteolytic enzymes hydrolyze storage proteins into peptides and free amino acids, enhancing digestibility and nutritional value. Partial gelatinization of starch occurs during mixing and fermentation, improving viscosity and mouthfeel.
Science
Primary Reaction
Lactic acid fermentation, proteolysis, starch gelatinization
Sensory Profile
Aroma ()
sourfermentedearthywarmmildnuttyyeastygrainyslightly fruitymusty