Description
Traditional West African fermentation of maize slurry into sour porridge called ogi.
Technical
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.
Science
Primary Reaction
heterofermentative lactic acid fermentation of maize sugars
Sensory Profile
Aroma ()
souryeastybutteryfruityearthymildly alcoholic
Origin & History
Civilization
West African peoples
Era