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How to start Ogi (Pap) Production
Maize can be processed into different products for various end
uses at the traditional level and on an industrial scale. While
a large proportion of products utilized in developing countries
are obtained via traditional processing, industrial processing
meets the bulk of the demand in developed countries.
“Ogi” is a fermented product made from maize. Traditionally, it
is obtained in wet form and serves as breakfast cereal for both
children and adults. “Ogi” prepared by the traditional method
has short shelf-life, and therefore, requires adequate
processing to make it shelf-stable and of high quality.
The main raw material i.e. maize is readily available in
commercial quantity in Nigeria.
There is enormous demand for various types of breakfast cereals
and weaning foods in Nigeria. Many homes and indeed many
individual consume various types of cereals on a fairly regular
basis.
Ogi powder is consumed as a breakfast cereal and also as weaning
food for children. For many families, it comes as a cheap but
good source of carbohydrate especially when compared with and
other brands of cereals in the market.
The production plant comprises of Flash Dryer, Steeping Tank,
Grains Destoner, Sedimentation Tank, 3KW Milk Pump, Aspirator,
Blender, Fiber Mill, Fiber Wishing Screen, Hydraulic Press, 2KW
Cake Granulator, Centrifugal Sieve, Automatic Powder Filling and
Sealing Machine, Weighing Scale and other accessories.
The reason for making pap powdered is just to preserve it so
that it can last long.
INGREDIENTS
5 liters of corn or as needed
Lots of water
TOOLS
blender or grinding mill
Muslin bag or clean cloth
Small Scale Productio
- wash your corn(dried) and soak for 3 days in a good amount of
cold water. Wash the corn everyday and replace the water. Use a
bucket with lid.
- on the third day, remove your corn from water and wash then
drain out the water.
- Take the corn to the grinding mill and if using a blender make
sure you use a good amount of water.
- Add in some water into the mixture. Filter the mixture using a
sieve rinsing as needed. Do this until only the chaffs remain.
Its better to rinse tiny amounts of the corn mixture at a time.
- Rinse the chaffs again if you think you can obtain more akamu
from the chaffs.
- Let the pap or akamu stand for about 3 hours or more so as to
settle.
- pour the clear water away after it has settled and pour the
rest of the mixture into the muslin bag or clean cloth.
- Tie the bag so that the water drains from the pap. When ever
the water has been drained from the akamu, knot or tie the bag
or cloth tighter so as to let it continue drying.
Continue this procedure till there's no more water left in the
akamu. Tie the bag over night while putting some weight on the
bad, it will also give the pap its traditional flavor
For you to produce dried pap, all you need is to follow the
process of making pap and when that is done you will have to
dehydrate (dry) the pap after which you will have to mill into
fine powder. After milling, you should also sieve. After
sieving, add any natural flavour of your choice and mix
thoroughly. You can now package as you want.
You can flavour with ginger, pineapple, banana etc. you can
produce your own natural flavour if you have a dehydrator.
Get our Practical Guide on Ogi (Pap) Production. The proposed production volume is two point five (2.5) tons/day and the plant would operate at eighty percent (80%) of the installed capacity for a single shift of eight (8) hours per day for three hundred (300) working days per annum and producing one hundred thousand (100,000) pieces of one (1) kg of transparent polythene nylon of ogi powder bi-monthly with input output ratio of 1 : 0.35. The purpose of the feasibility study is to consider the economic viability or not of establishing a ogi powder plant in Nigeria using maize and vitamin pre-mix as the raw materials. The purpose of the feasibility study is to consider the economic viability or not of establishing a ogi powder plant in Nigeria using maize and vitamin pre-mix as the raw materials.
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