Soy-Ogi Powder Production
A traditional fermented powder product made from maize (corn) and soy is ogi. Fermentation of maize involves washing sieving and decanting. Soy ogi is eaten as a breakfast cereal in Nigeria and easily a cheap source of carbohydrate.
It is easy to make and requires moderate labor. The business is perfect for small-hold business and low startup. However large soy-ogi production companies require business registration, NAFDAC number for packaged food.
Things to consider
The business is basically a one man enterprise with little startup funding. Secure funds through target savings or borrow from friends and family.
Purchase raw material from open market and use a reputable milling plant. Alternately purchase the grinding machine to maintain good quality control. Other considerations are packaging, quality control and marketing.
- Startup funding
- Purchase raw material
- Purchase grinding machine
- Quality control
Types of Raw Materials
There are different types of raw materials suitable for ogi production. Ogi is made from either sorghum, dry corn, soy, maize.
- Dry corn
Equipment used in soy-ogi production is milling machine, muslin bag. Others are bowls, bucket, purified water and vacuum dryer.
- Milling machine
- Muslin bag
- Purified water
- Vacuum dryer
Production of Soy-Ogi Powder
Ogi powder is produced from either rice, sorghum, millet or maize. Maize is however the preferred raw material for ogi production. Traditionally the corn kernels are soaked in water for 3 days. Then the wet raw material is milled before sieving to remove barns, germ or hulls.
The next step is to ferment the filtrate for an additional 2-3 days and the resultant is a starchy sediment. The starchy sediment is subjected to heat, then oven dried to remove moisture content. The resultant is a nutritious fermented ogi.
Procedure to make ogi
- Dried corn is washed in clean water
- Soaked for 3 days
- Corn is wet milled thoroughly
- Drape muslin cloth over bowl and pour mixture in batches
- Sieve in clean water in bowl till only chaff remains
- Remove muslin cloth and leave mixture to sediment for 1-2 days
- Decant residue from clear water and transfer settled mixture from bottom of bowl into muslin cloth
- Tie bag to drain water
- Place ogi in dryer to completely dry
- Next is packaging, labelling
Maize-sorting cleaning-washing in clean water-wet milling –wet sieving –slurry-decanting-squeeze out water in cheese cloth-oven dry-grind into powder-package-label.
There are some people who eat ogi every morning as breakfast cereal before going to work. See to grocery stores, restaurants or food outlets.