Development of nutritionally improved cereal-based indigenous food 'ogi'

Malnutrition remains a major problem of the developing countries in the world. In a programme aimed at controlling malnutrition in Nigeria, a newly formulated cereal-based food called 'ogi' with improved nutritional qualities has been developed using Lactobacillus acidophilus (DK 52) and Lactobacillus pentosus (DK 77) as starter cultures. The reducing sugar, protein content and essential amino acids were significantly higher in the newly developed 'ogi' than in the locally prepared one. The new ogi is thus more nutritious and has the potential to reduce malnourishment in our environment.