Description
Ogi is a lactic acid fermented porridge common in Ghana, produced by fermenting maize or millet grits at ambient temperatures.
Technical
During fermentation, lactic acid bacteria convert fermentable sugars in the grits into lactic acid, lowering the pH and inhibiting spoilage organisms. Yeasts concurrently produce small amounts of ethanol, contributing to the characteristic aroma and mild alcohol content. The combined acidification and ethanol production preserve the porridge and create a tangy, slightly sweet flavor profile.
Science
Primary Reaction
Carbohydrate fermentation to lactic acid and ethanol
Sensory Profile
Aroma ()
sweetacidicfermentedwarmearthyyeastymaltycorn-likeslightly alcoholicnutty