Ogi

Ogi is a Nigerian weaning food produced by fermenting corn gruel with lactic acid bacteria, yielding a smooth, mildly sour porridge suited to infant feeding. Millet or sorghum may replace corn in regional versions. The fermentation lowers pH, which improves safety and keeping quality while enhancing digestibility and B-vitamin content. In food science, ogi exemplifies traditional lactic fermentation of cereals: selected or spontaneous microflora convert starches and sugars to lactic acid, suppressing pathogens. Modern producers standardize the process for consistent quality, and dried ogi powders extend shelf life. It remains a culturally important transitional food bridging breastfeeding and family meals.