Soaking millet before making ogi I have a recipe for making Ogi - soured mixed millet, that calls for soaking whole millet grains, then blending them, then souring them with whey for three days. I'm wondering why is there the first soaking, is it for reducing phytate content, that wouldn't be reduced if the millet is actually blended or grinded?
To reduce phytates and to soften the outer coating.  The whey, if acid whey, also reduces phytates even more.  If it calls for soaking for two days or so, it is to germinate the grain/seed.