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Cereals and bread from West Africa
Maize, sorghum or millet grains are steeped for one to three days, wet-milled and sieved to remove bran, hulls and germ. The starch milk settles and sours for two to three days into a white sour cake, which is cooked into a thin porridge (pap) or a firm gel (eko, agidi).
| White maize grains1000 g | Sorghum or millet are also used[omemu2018][fao1999] |
| Water for steeping1:2 (w/v) | Grain to water[omemu2018] |
| Water for wet-milling and sieving | [omemu2018] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days – 6 days
What changes: Whole maize steeps in water and starts to sour
Output: softened, slightly sour grain.
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
Maize, sorghum or millet grains are steeped for one to three days, wet-milled and sieved to remove bran, hulls and germ. The starch milk settles and sours for two to three days into a white sour cake, which is cooked into a thin porridge (pap) or a firm gel (eko, agidi). Made in 5 steps over 3 days – 6 days. The longest step, steep the whole grain, takes 24 h – 3 days (Haard N.F 1999) and runs at 25–29 °C (Omemu A.M 2018). Lactiplantibacillus plantarum, the main lactic acid producer and Yeasts Saccharomyces cerevisiae and Candida mycoderma, which add flavour; Rhodotorula do most of the fermenting.
| Main step | 24 h – 3 daysReported[fao1999][omemu2018] | Steep the whole grain |
|---|---|---|
| Temperature | 25–29 °CReported[omemu2018] | Steep the whole grain |
| Acidity | pH 5.8 → 3.74Measured[omemu2018] | Settle and sour |
Ogi is a wet-sieved starch ferment. Unlike kenkey or mawè, which ferment a milled maize dough, ogi throws away the bran, hulls and germ and sours only the settled starch, which makes it very white and fine but loses protein.
In a 2018 Nigerian study of ogi, enteric bacteria (Klebsiella oxytoca and Enterobacter amnigenus) became rarer as the pH fell and the acidity rose, and none were isolated after 48 h of steeping. The same study found very high total plate counts in maize–pigeon pea products, which it says could be a hazard to infants as a weaning food. It says heat could reduce that load, since ogi is usually boiled or mixed with boiled water before it is eaten. That study also isolated Aspergillus flavus, a mould that can make aflatoxin, but did not test for the toxin. WHO lists corn among grains regularly contaminated with aflatoxins, says most mould toxins survive food processing and advises throwing out grain that looks mouldy, discoloured or shrivelled [who-mycotoxins]. A survey of market ogi in south-west Nigeria found fumonisin B1 in 25 of 35 composite samples, at up to 2,492 µg/kg. Its authors say most samples were above the EC limit of 200 µg/kg (fumonisins B1 and B2) for maize-based infant foods [adekoya2017].
Hazards the sources name: Klebsiella oxytoca and Aspergillus flavus, isolated during maize–pigeon pea ogi fermentation; Fumonisin B1 (25 of 35 market samples, 68–2,492 µg/kg) and B2 (23 of 35, 94–659 µg/kg), mould toxins, in market ogi from south-west Nigeria.
Every number is labelled with how it is known. How this atlas is made
Akinrele described ogi's microbes in 1970 and Odunfa showed in 1985 that L. plantarum leads the souring.
