ABSTRACT
Ogi is a Nigerian name given to a traditional fermented and often sour starch cake processed exclusively from maize, sorghum, or millet; never from rice or wheat. Ogi usually has a smooth texture and is boiled into a porridge called pap before consumption. Fermented ogi pap has a mild to strong sour flavor, resembling that of yogurt and a characteristic aroma which quickly differentiates it from starch and corn flour. The color of ogi depends on that of the cereal-slightly cream for white maize, cream for yellow maize, light brown for sorghum, and greenish to gray for millet (1,2).
