A Laboratory Procedure for the Preparation of Ogi, A Nigerian Fermented Food

Abstract

ABSTRACT A laboratory method was developed and used to prepare ogi from seven sorghum cultivars. Mean yields of ogi, bran and solubles were 72.9%, 15.9%, and 7.5% respectively. Mean ogi composition was 84.3% starch, 8.3% protein, 2.5% fat, 0.59% ash, and 1.3% soluble sugars. The protein, fat, ash, and soluble sugar content of laboratory ogi was within 2% of values obtained from analysis of three commercial Nigerian ogi samples. Yields of ogi were significantly affected by variety of sorghum.