ferment$27875$ - ορισμός. Τι είναι το ferment$27875$
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Τι (ποιος) είναι ferment$27875$ - ορισμός

OGI (OR AKAMU) IS A FERMENTED CEREAL PUDDING FROM NIGERIA, TYPICALLY MADE FROM MAIZE, SORGHUM, OR MILLET.
Ògì; Ogi (cereal ferment); Ogi (cereal food); Akamu
  • Akamu (Pap) (Ogi), Nigerian dish made from fermented corn and Beans flour. It is used usually as breakfast or dinner. The pap is mixed with Sugar or honey or taken alone.

preferment         
FERMENTATION STARTER
Pouliche; Dough starter; Sour starter; Starter (bread); Poolish; Bread starter; Preferment; Pre-ferments; Preferments; Pâte fermentée; Pate fermentee; Bread starters; Mother dough
(preferments)
Preferment is the act of being given a better and more important job in an organization. (FORMAL)
He was told by the governors that he could expect no further preferment.
N-VAR
Preferment         
FERMENTATION STARTER
Pouliche; Dough starter; Sour starter; Starter (bread); Poolish; Bread starter; Preferment; Pre-ferments; Preferments; Pâte fermentée; Pate fermentee; Bread starters; Mother dough
·noun The act of choosing, or the state of being chosen; preference.
II. Preferment ·noun A position or office of honor or profit; as, the preferments of the church.
III. Preferment ·noun The act of preferring, or advancing in dignity or office; the state of being advanced; promotion.
Ogi (food)         
Ogi (or Akamu) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet-milling and sieving to remove husks.

Βικιπαίδεια

Ogi (food)

Ogi (or Akamu) is a fermented cereal pudding and popular street food from Nigeria, typically made from maize, sorghum, or millet. Traditionally, the grains are soaked in water for up to three days, before wet-milling and sieving to remove husks. The filtered cereal is then allowed to ferment for up to three days until sour. It is then boiled into a pap , or cooked to make a creamy pudding also known as Agidi or Eko. It may be eaten with moin moin, akara/acarajé or bread depending on individual choice.

In Kenya the porridge is known as uji (not to be confused with ugali) and is generally made with millet and sorghum. It is commonly served for breakfast and dinner, but often has a thinner gravy-like consistency.

The fermentation of ogi is performed by various lactic acid bacteria including Lactobacillus spp and various yeasts including Saccharomyces and Candida spp.