Some Facts About Ogi And Eko.

Ogi and eko are made from ground fermented corn powder. The process involves fermenting corn in

water for about three days, grinding and then separating the chaff from the starchy powder. Ogi is also called corn pap or akamu and is in semi-liquid form, while eko or agidi is in solid form.

Corn on its own is a very healthy addition to a diet when it is in its whole form because all the nutrients are available for consumption. Corn contains carbohydrates, oils, fiber and other phytonutrients which promote good health.

The main problem is that when the chaff is removed during sieving, most of the fiber content is lost. Fiber is beneficial to health and healing because it slows digestion, regulates blood sugar levels and helps to reduce cholesterol levels. Also, because most of the fiber content has been removed, ogi and eko digest faster than other corn-based foods which still have their fiber content intact. Foods that digest quickly are not ideal for individuals that are dealing with diabetes.

Though ogi and eko are considered to be light foods, raw pap powder contains about 97%

carbohydrates so you should accompany it with foods which are rich in other nutrients.

Ogi and pap are easy to digest and so can be used by those recovering from illness. They boost energy levels because of their high carbohydrate content and can also be taken by athletes for energy and fluids.

Despite their low fiber content and high carbohydrate content, both ogi and eko are all-natural foods with no additives or preservatives. They also go through a fermentation process which adds benefits to their food value. Some other African foods made from corn are tuwo, kenkey, akume, sapala, egbo, pap, ugali and owowo.

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