The important micro-organisms of 'ogi' fermentation have been enumerated, isolated and identified. The moulds isolated consist of Cephalosporium, Fusarium, Aspergillus and Penicillium. Of the aerobic bacteria, only Corynebacterium and Aerobacter could be identified. Lactic acid bacteria present were found to be mainly Lactobacillus plantarurn. There were also yeasts of which Candida mycoderma, Saccharomyces cerevisiae and Rhodotorula were identified.There was indication that. Corynebacterium hydrolysed the starch of maize to form organic acids. Aerobacter cloacae was shown to be capable of increasing the riboflavin and niacin content of the mash, while L . plantarum was mainly responsible for the production of lactic acid, the main flavour base of ogi. Saccharomyces cerevisiae and Candida mycoderma were also found to contribute to flavour acceptability.

1. Sour maize pap fortified with soya (Soy-Ogi), developed at the Federal Institute of Industrial Research, Oshodi, Nigeria has been evaluated chemically for its nutrient composition, biologically for protein quality and toxicity, and therapeutically on patients with kwashiorkor.2. The indications are that it is a complete protein food suitable for feeding to children after weaning, and it compares favourably and economically with milk foods.3. It was successfully used to restore normal health to children suffering from kwashiorkor.

Cassava (Manihot utilissima Pohl) is usually fermented during preparation when it becomes detoxified and develops a characteristic flavour. This fermentation was found to be self‐sterilising, exothermic and anaerobic, and to proceed in two stages at an optimum temperature of about 35°. Lactic and formic acids are produced with a trace of gallic acid. The process could be made continuous.

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