Ogi-porridge is a breakfast cereal frequently consumed in sub-Saharan Africa. It is prepared from a sour starch cake obtained by fermenting cereals grains. As a breakfast meal, some nutritional requirements which ogi-porridge could meet that will be of health benefit are probiotic microbes, fiber, and good starch digestibility. Here we analyzed the possibility of pearl millet ogi-porridge as a probiotic food by employing starter cultures. We followed the starch digestibility of modified ogi-porridge made from pearl millet wholegrain flour. Our findings reveal residual lactic acid bacteria of up to 103 cfu/ml for traditional ogi-porridge and 104 cfu/ml for modified ogi-porridge. Starch content was 77.90 and 66.10, while protein content was 9.82 and 12.00, respectively. Interestingly, the starch digestibility of modified ogi porridge was higher than that of traditional ogi-porridge, though both were significantly lower than that of refined wheat bread. This study shows that acceptable wholegrain ogi-porridge can be made from pearl millet grain and that if ogi-porridge is prepared using an appropriate temperature-time combination could contain residual live beneficial microbes.