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Soft drinks from Southern Benin
Akpan is a yoghurt-like drink from Benin made from ogi, fermented maize starch. White maize is steeped, wet-milled and sieved, and the starch ferments for hours to a few days until sour. In a recipe standardised with skilled women processors, half of the ogi is cooked and the raw half is stirred in off the heat. Akpan is commonly eaten with sugar, sweetened milk and ice.
| White maize grains | Processors prefer well-dried old stock; the white colour is part of the product[sanya2023] |
| Water | For steeping, wet-milling and sieving[sanya2023] |
| Ogi (fermented maize starch)250 g fermented maize starch flour, split into two equal portions | One portion made into a slurry of about 1:5 flour to water, the other about 1:3[adinsi2026] |
| Sugar, sweetened milk and iceTo taste | Added when it is served[adinsi2026] |
| Starter | spontaneous |
Total time across the recorded steps: 18 h – 5 days
What changes: The maize soaks, often after a scald, and softens
Output: softened grains.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Akpan is a yoghurt-like drink from Benin made from ogi, fermented maize starch. White maize is steeped, wet-milled and sieved, and the starch ferments for hours to a few days until sour. In a recipe standardised with skilled women processors, half of the ogi is cooked and the raw half is stirred in off the heat. Akpan is commonly eaten with sugar, sweetened milk and ice. Made in 6 steps over 18 h – 5 days. The longest step, ferment the starch into ogi, takes 6 h – 3 days (Sanya A.K.C 2023). Lactobacillus (8.6–69.3 %), Limosilactobacillus (5.4–79.1 %), Streptococcus (0.6–59.3 %) and Weissella (2.6–51.2 %) in maize ogi for akpan and Yeasts Diutina, Pichia, Kluyveromyces and Lachancea do most of the fermenting.
| Main step | 6 h – 3 daysReported[sanya2023] | Ferment the starch into ogi |
|---|---|---|
| Temperature | 83–99 °CMeasured[sanya2023] | Steep the maize |
| Acidity | pH 3.1–4.2Measured[sanya2023] | Ferment the starch into ogi |
Akpan is only partly cooked. Half the fermented starch is heated to a gel and the other half is stirred in raw off the heat, and the cooking conditions, more than the flour, decide how thick it ends up.
Akpan has a short shelf life of a couple of days because it keeps acidifying. DNA of Fusarium, a mould that can make mycotoxins, was found in ogi made for akpan, so clean, sound maize matters.
Hazards the sources name: Fusarium (DNA of this mycotoxin-producing mould found in ogi samples).
Every number is labelled with how it is known. How this atlas is made
Nago et al. (1998) described three ways of steeping maize for ogi in Benin, a cold method (72 h with the water changed daily), a Fon method (hot water, 24 h) and a Goun method (boiled 10 min, steeped 12–48 h). In the survey reported by Sanya et al. (2023) in five southern municipalities, no processor used the cold method any more, although about 18 % knew it from Nigeria. Every processor in Porto-Novo used a variant of the Goun method, and more than half of those in Bohicon, Abomey, Abomey-Calavi and Cotonou used the Fon method. Akissoé et al. (2015) described akpan as a ready-to-drink yoghurt-like cereal beverage consumed in urban and rural Benin.
