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