Modernized Ogi as Food Porridge

Abstract

Maize porridge, locally referred to as ogi or pap, is a form of maize that is industrially processed into a powdery food resource, known for its ease of preparation and consumption by individuals or households in Nigeria and elsewhere. While additives to the modernized maize porridge give the maize-based meal a nutritional flavor, the acceptability test of the food resource has revealed that it is not as highly acceptable as locally produced ogi, particularly because its preparation does not involve prolonged sedimentation and it lacks freshness and sourness. Other factors that contribute to the lower acceptability of the modernized maize porridge include its loss of viscosity and appetizing aroma on preparation. This study concludes that households’ affinity to the wetness, freshness, and sourness of locally produced ogi is culturally inclined, and as such, there is a need for the industrial production of maize porridge to incorporate these cherished ogi attributes into the modernized maize meal through cultured fermentation to enhance acceptability among the consuming households.