Production of DogiK: an improved Ogi (Nigerian fermented weaning food) with potentials for use in diarrhoea control.
As part of a programme to formulate foods to aid the control of diarrhoeal diseases, an improved ogi (the commonest weaning food in Nigeria) named DogiK has been developed. DogiK was produced by using Lactobacillus starter cultures with antimicrobial activity against diarrhoeagenic bacteria and also possessing amylolytic activity. The survival of diarrhoeagenic bacteria was investigated in locally-fermented ogi and in DogiK. The foods were inoculated with cell suspensions of Salmonella, Shigella, Campylobacter, Aeromonas, Pleisiomonas, Enteropathogenic and Enterotoxigenic Escherichia coli, Yersinia enterocolitica, and Vibrio cholerae. None of the diarrhoeagenic bacteria were detected in DogiK after 6 h whereas in the local ogi Salmonella, E. coli, and Shigella survived for 24 h or more, but showed a sharp decrease in numbers, while V. cholerae survived for 12 h. DogiK is active whether cooked or uncooked and exhibited inhibition of pathogens at neutral pH. It gives consistent quality. Preliminary investigation indicates possession of a better shelf life. Thus, DogiK may have a potential use in the prevention and treatment of diarrhoea.
Olukoya
D K
DK
Molecular Genetics & Biotechnology Unit, National Institute for Medical Research, Yaba, Lagos, Nigeria.
Ebigwei
S I
SI
Olasupo
N A
NA
Ogunjimi
A A
AA
D003968:Diarrhea, Infantile / Q000517:prevention & control*; D002523:Edible Grain; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D007223:Infant; D007225:Infant Food / Q000382:microbiology*; D009549:Nigeria