Before we delve into this food war,let’s set the tables straight by saying that both ogi and custard are made from corn (maize).
Custard is made from edible corn starch (used for pharmaceutical products or drugs) which is produced from Holland, China and India obtained from the endo sperm of the corn kernel).
Pap(ogi)on the other hand is made from fermented, wet milled grain of either sorghum or corn and is commonly eaten in Kenya,Cameroon and Nigeria.
Similarly, preparation is carried out the same way,mixing the starch with cold water to dissolve and then hot water to thicken.
Now the main business:
Custard comes in varieties ,meaning there is banana flavour,apple,vanilla and strawberry. Its also enriched with various vitamins and minerals such as vitamin A, C,Iron and Calcium. Fruits are also added, lemons and berries.
While ogi is just bland.
If you then argue by saying that ogi is fermented and thus contains pro-biotic bacteria which boosts the immune system and prevents it from diseases; I’ll reply that excess bacteria in the body can cause some side effects such as flatulence and production of gas.
Enrichment and Fortification of custard with vitamins also serves as an anti oxidant, nourish the body and provide essential nutrients,which also boosts the immune system.
Custard gives more calories than ogi (except you’re watching your weight)
Therefore, why fail to embrace new discoveries by wallowing in the past..
Get a pack of custard today and stay healthy!!!
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