Cereal-porridge(‘ogi’) was produced by spontaneous fermentation using maize and sorghum substrates. The microbiological dynamics involved were monitored over a period of 48h fermentation. Bacteria, yeasts moulds isolated. Based on the morphological, cultural biochemical test results, aerobic bacterial isolates identified as Proteus vulgaris, mirabilis, Klebsiella sp, Staphylococcus aureus, Lact...