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Journal of Tropical Pediatrics 1994 40(2):108-113; doi:10.1093/tropej/40.2.108
© 1994 by Oxford University Press
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Production of DogiK: an Improved Ogi (Nigerian Fermented Weaning Food) with Potentials for Use in Diarrhoea Control

D. K. Olukoya, S. I. Ebigwei, N. A. Olasupo and A. A. Ogunjimi

Molecular Genetics & Biotechnology Unit, National Institute for Medical Research Edmond Crescent (off city way), P.M.B. 2013, Yaba, Lagos, Nigeria

As part of a programme to formulate foods to aid the control of diarrboeal 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 diarrboeagenic bacteria and also possessing amylolytk 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.


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