Pap (Akamu, Ogi,) is a traditional and often sour cake processed from maize, sorghum or millet. It usually has a smooth texture and is boiled into porridge before consumption. Fermented pap has a mild to strong sour flavour resembling that of yogurt and a characteristic aroma which quickly differentiates it from starch and corn flour. The colour of pap depends on that of the originating cereal – slightly cream for white maize, cream for yellow maize, light or chocolate brown for sorghum, and greenish to grey for millet.
Variety is the spice of life, they say. You can garnish the slurry with ginger and garlic, which gives different flavour. Some people can place orders, instructing you on what particular ingredient they want you to use to garnish their supply. “As you must have known, garlic and ginger are good for the treatment of coughs, headache, stomach ache, sinus congestion, gout, rheumatism, asthma, bronchitis, shortness of breath, low blood pressure, fighting stress and fatigue, and maintaining healthy liver. So, using them and other spices give you an edge above your competitors.
Why Pap Business
Because of the nutritional value, the demand for it is high and as a result, you make up to #35,000 or more on weekly bases. Nursing mothers prefer the yellow brand, while most men go for guinea corn, sorghum and millet. Most adults prefer guinea corn pap cake because of its nutritional value. The grain is rich in calcium, iron, phosphorus and potassium. Calcium and phosphorus are essential minerals needed for bone formation, good health and strength. Adequate intake of iron support the transportation of oxygen in the body and helps promote cell growth and development, while potassium helps maintain fluid balance. High intake of potassium improves blood pressure. While they leverage on the health advantages, you can make money providing the different slurries.
Pap Processing Processes
• Soaking: Wash the dry corn or guinea corn, sorghum and millet thoroughly and soak in a generous quantity of cold water, wash the corn or guinea corn, sorghum and millet and change the water daily for one to two days.
•Blending: In Nigeria, heavy duty grinders are used for this purpose.
•Sieving: Sieving the blended corn or guinea corn, sorghum and millet, rinsing as necessary till you are left with only the chaff. It is advisable to rinse small quantities of the corn blend at a time so that you will not be overwhelmed.
•When done, take off the chiffon cloth and set the mixture of water and akamu aside to settle for at least three hours. After about three hours or when you notice that the water is clear, decant the clear water and pour the rest of the mixture into the muslin bag. Tie the bag and keep it in such a way as to let the water drain from the pap. Tie the bag for the last time and place some weights on it to squeeze out the last trace of water. Leave it like this overnight so that the akamu will have the classic sour taste. Again, do not refrigerate it.
The next day, bring out the Pap or akamu from the bags, cut it up into single-use chunks or the sizes you want to sell them, place in containers (bowls or plastic bags) and supply. You can put them in your freezer till you are ready to use them or supply to end users.
What It Takes To Excel In Pap Making
•Let cleanliness be your watchword, as this will endear you to buyers.
•Let your slurry taste fresh, do not make the grains soak for many days in water to avoid sour taste. Allow the grain to ferment moderately.
•Make your packaging neat, do not use printed papers, at best, use nylon wrappers as printed papers do leave imprint on the pap cakes.
•Handle the bran the same way you handle the slurry, because some people buy them as part of their meal
•Use clean water
•Begin with friends if you are just starting and gradually reach out to others.
•Make your products available, as this would help grow the business.
•Get a good refrigerator to preserve any unsold.
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