Properties of Metabolized cereal foods

Abstract

Fermented cereal porridge, “Ogi” is made from maize, sorghum or millet. Fermented cereal porridges 
(and gels) are important staple food items for people of the West African sub- region and are also 
important weaning foods for infants. The qualities of these foods are measured in terms of their 
nutritive values evidenced in the biochemical properties and the textural characteristics. These 
qualities are influenced by many factors of types of cereal grains and the kind of treatments these 
grains undergo during processing. Many workers seeking to enhance Ogi nutritional status have 
investigated the ways in which these factors influence its physical and biochemical properties. This 
review attempts to bring into focus these various efforts.