Socio-economic relevance of fermented food in developing countries is evident. However, the production of this category of food is still achieved under primitive conditions. Ogi a fermented product from maize, sorghum or millet is usually transformed into gruel or porridge when heated. About a quarter of Nigeria population is said to consume Ogi on a weekly bases. This coupled with increasing industrialization and urbanisation in the country may however dictate the need for large-scale production of Ogi. The proposal for industrialisation of this process will lead to a deliberate and calculated combination of chemical or mechanical steps to aid the manufacture of this product. However, the growth of small-scale or large industries for this product may be confronted with some limiting factors prevalent in most third world countries. Ogi production have some similarities in unit operations when compared with corn starch production, therefore the same technologies may be adopted with appropriate modification in the production of Ogi and this will provide employment to a number of people. This review is with a view to establish the need to mechanise the process and as well as point out the technological and economical implication. 

 

Key words: Ogi, biotechnology, upgrading potentials, industrialization process, economical implication.