Microbiology and Safety of Ogi Fermentation: A Review
Abosede Margaret Adisa, Victor N. Enujiugha
European Journal of Nutrition & Food Safety · pp. 90–100 · Published 22 Jun 2020
10.9734/ejnfs/2020/v12i530231Abstract
Ogi a widely consumed breakfast cereal in Nigeria and other West African countries plays an important role in the nutrition and economy of many of the populace, especially among the under-privileged as its consumption cut across all age groups. It is significant for its application as a cheap and convenient weaning food for children, breakfast and soft meal for adult, convalescents, pregnant and nursing women. This paper is aimed at reviewing the production of ogi from different cereals, which maize (Zea mays), sorghum (Sorghum bicolor) and millet (Penisetum glaucum). The microflora of ogi is mainly dominated by lactic acid bacteria which are generally regarded as safe with Lactobacillus plantarum dominating and certain beneficial fungal species which belong to the genus Saccharomyces and Aspergillus niger. The safety of the potential microorganisms which are responsible for the fermentation of the product from the various substrates is also of vital importance. The importance of good hygiene practice to reduce post production re- contamination of the product which could possibly lead to food poisoning especially at the grassroot level is also considered. The widespread use of ogi as a weaning food for children in sub-Saharan Africa makes this review very significant and relevant.
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