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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). 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 °CMeasured[omemu2018] | Steep the whole grain |
| Acidity | pH 5.8 → 3.74Measured[omemu2018] | Settle and sour |
| 1000 g | White maize grains · Sorghum or millet are also used[omemu2018][fao1999] |
| 1:2 (w/v) | Water for steeping · Grain to water; the steep water is discarded[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; the steep water is thrown away.
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
Ogi is a wet-sieved starch ferment. Unlike kenkey or mawè, which ferment the whole milled 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.
The sour pH keeps Enterobacteriaceae out of well-fermented ogi; none were found in Beninese commercial ogi at pH 3.3–3.7. Raw ogi can still carry a high microbial load, so it is boiled or mixed with boiling water before it is eaten, especially as a weaning food.
Hazards the sources name: Klebsiella oxytoca and Aspergillus flavus, isolated during maize–pigeon pea ogi fermentation.
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. In Benin, ogi is made mostly by micro-enterprises and eaten as agidi, koko porridge or akpan.
