Fermenting Ogi (African Millet Porridge)

[kevin00]

I have a question about the Ogi recipe that I have been enjoying for the past few days...

After soaking for 24+ hours, I have been rinsing the millet prior to cooking it. I did this because I think the soaking proccess removes the phytic acid (and other substances) and by rinsing it, I'd be getting rid of that.
Has anyone else had any experience with not rinsing the grain prior to cooking? The water it's in looks quite murkey... :S

Secondly - isn't the idea of fermenting this grain contradictory if we're going to cook it right afterwards? All the beneficial bacteria would die once being introduced into boiling water. Aside from removing phytic acid, is there any purpose to the fermentation proccess?

Your feedback is greatly appreciated :)

Kevin

[Lycoperdon]

I'm not sure what fermentation does for the specific millet porridge, but some of the befits of fermentation I can think of off hand are:
-ethanol alcohol
-breaking down indigestible starches and sugar into digestible bits (in the food)
-digestion aid and immuno-defense (inside the body)
-preservation of food
-more delicious food
-a host of other things (good and bad) are made from certain types of fermentation (penicillin and I've heard that some fermented foods are more nutritious.)

There might be more but this all I can come up with right now.

Thanks
LL!