Ogi (abinci)

Daga Wikipedia, Insakulofidiya ta kyauta.
Ogi
pap (en) Fassara
Kayan haɗi tuwon masara
Tarihi
Asali Najeriya
Ogi
pap (en) Fassara
File:Ogi;Pap.jpg
Kayan haɗi tuwon masara
Tarihi
Asali Najeriya
Akamu (Pap) (Ogi), abincin Najeriya da aka yi da masara da aka yi da fermented da garin wake. Ana amfani da shi yawanci azaman karin kumallo ko abincin dare. Ana hada pap din da Sugar ko zuma ko kuma a sha shi kadai.

Ogi (ko Akamu) wani haki ne daga Najeriya, wanda aka yi shi da masara, dawa, ko gero.[1][2][3][4] A al'adance, ana jika hatsin a cikin ruwa har tsawon kwanaki uku, kafin a yi jika da niƙa don cire husks. Tace hatsin da aka tace sai a bar shi ya yi taki har tsawon kwanaki uku har sai ya yi tsami. Sai a dafa shi a cikin takarda, ko kuma a dafa shi don yin pudding mai tsami.[5] Ana iya ci da moin moin, akara/carajé ko burodi dangane da zaɓin mutum ɗaya.

A Kenya ana san porridge da uji (kada a ruɗe shi da ugali) kuma ana yin shi da gero da dawa. Ana yawan ba da ita don karin kumallo da abincin dare,[6][7][8] amma sau da yawa yana da ɗanɗano mai kamar daidaito.[9]

Ana yin fermentation na ogi da ƙwayoyin lactic acid daban-daban ciki har da Lactobacillus spp da yisti iri-iri ciki har da Saccharomyces da Candida spp.[1][10][11]

Manazarta[gyara sashe | gyara masomin]

  1. ↑ 1.0 1.1 "Fermented Cereals - A Global Perspective". United Nations FAO. Retrieved 2006-07-22.
  2. ↑ "Process of making Ogi (pap, akamu)". Vanguard News (in Turanci). 2017-04-26. Retrieved 2022-06-01.
  3. ↑ Kenzap (2020-07-14). "AKAMU/OGI (PAP)". Diet Tech Africa (in Turanci). Retrieved 2022-06-01.
  4. ↑ "Oloye Corn Meal - Akamu / Pap / Koko/ogi". My Sasun (in Turanci). Retrieved 2022-06-01.
  5. ↑ "Ogi (pap)". Divine Foods Store Incorporated (in Turanci). Archived from the original on 2022-06-27. Retrieved 2022-06-01.
  6. ↑ "Lavidalocavora". Archived from the original on 2014-12-30. Retrieved 2015-01-08.
  7. ↑ "UJI | Meaning & Definition for UK English | Lexico.com". Lexico Dictionaries | English (in Turanci). Archived from the original on 2022-06-01. Retrieved 2022-06-01.
  8. ↑ Ekpa, Onu; Palacios-Rojas, Natalia; Kruseman, Gideon; Fogliano, Vincenzo; Linnemann, Anita R. (2019-10-03). "Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities". Food Reviews International. 35 (7): 609–639. doi:10.1080/87559129.2019.1588290. ISSN 8755-9129. S2CID 155197863.
  9. ↑ "Bella online".
  10. ↑ Nago, Mathurin Coffi; Hounhouigan, Joseph D.; Akissoe, Noël; Zanou, Elisabeth; Mestres, Christian (June 1998). "Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects". International Journal of Food Science & Technology. 33 (3): 307–315. doi:10.1046/j.1365-2621.1998.00169.x.
  11. ↑ Omemu, Adebukunola Mobolaji; Okafor, Uchechukwu Ifeoma; Obadina, Adewale O.; Bankole, Mobolaji O.; Adeyeye, Samuel Ayofemi Olalekan (July 2018). "Microbiological assessment of maize ogi cofermented with pigeon pea". Food Science & Nutrition (in Turanci). 6 (5): 1238–1253. doi:10.1002/fsn3.651. PMC 6060903. PMID 30065825.
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