RA 00110.pdf - OAR@ICRISAT

peas, peanuts, or baobab leaves. When available,
meat or fish go into the sauce. Okra in the sauce
significantly adds to the palatability of the porridge.
Good thick porridges have a texture that permits
consumption without sticking to fingers, teeth, or
mouth. Some varieties of pearl millet produce
sticky, thick porridge. Consumers complain that the
"taste" of some porridges is poor and are reluctant to
grow those varieties, when, in fact, they are really
reacting to inadequate texture. Keeping-quality of
porridges is of major importance because the porridge
is stored overnight, reheated, and consumed.
Porridges with poor keeping quality become mushy,
sticky, and lose water. In general, the actual taste of
the porridge is not very important because it is
masked by the sauces. Porridge made with tamarind
extract (acid) is generally firmer and lighter in color
than that made with alkali (Da et al. 1982). In
general, a white or yellow colored porridge is preferred.
Pearl millets are often soaked overnight in
sour milk or fermented, which improves the color
and palatability.
Thin Fermented Porridges
A fermented porridge, ogi, is produced in Nigeria
and Ghana (Obilana 1982). It is prepared by soaking
whole grain in water at room temperature for 2-3 d
(Fig. 5). The steeped grain is crushed in a slurry of
water and sieved to remove the bran. The remainder,
mostly endosperm chunks and starch granules, is
allowed to ferment longer. Most of the water is
decanted from the solids, which are then cooked to
produce ogi. Solids can be stored under water for
several hours. Sometimes the solids are wrapped in
leaves and sold. Ogi, because it is highly refined, is a
preferred food for the elderly and sick, and is also
preferred for young children, especially when it is
cooked with milk.
Ogi is a free-flowing porridge with a creamy consistency
and smooth texture. Light-colored ogi with
a slightly sour taste is preferred. When the solids
level is higher, thick porridges are produced and are
consumed with sauces, stews, etc., as described
previously.
Maize, m i l l e t , o r sorghum
Wash
Steep/ferment i n w a t e r
24-72 h
D i s c a r d steep w a t e r
Fermented g r a i n
M i l l i n w a t e r s l u r r y
Wet
s i e v e
Bran
(animal
feed)
Throughs
Supernatant
( d i s c a r d )
F u r t h e r f e r m e n t a t i o n
24-78 h ( o p t i o n a l )
Decant
Ogi
s l u r r y
B o i l i n water
Ogi p o r r i d g e
Figure 5. Traditional procedure for the preparation of Nigerian ogi. (Banigo et al. 1974).
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