Description
Ogi is a West African fermented maize porridge produced by lactic acid bacteria and yeasts under ambient conditions (≈25–35 °C) for 48–96 h, during which starch is partially hydrolyzed to maltose and the pH falls to 4.0–4.5.
Technical
During fermentation, endogenous amylases cleave starch into maltose and glucose, providing substrates for lactic acid bacteria (Lactobacillus spp.) and yeasts. The bacteria convert sugars to lactic acid, lowering pH and gelatinizing starch, while yeasts may produce small amounts of ethanol and CO₂, contributing to flavor and texture. The acidification also inhibits spoilage organisms and enhances digestibility.
Science
Primary Reaction
Starch → Maltose + Glucose → Lactic Acid (by Lactobacillus spp.) + Ethanol (by yeasts)
Sensory Profile
Aroma ()