Anti-dysentery Effect of Milled Fermented Maize (“Ogi”) in Escherichia coli Infected Albino Rats

Abstract

Anti-dysentery effects of uncooked milled, fermented maize (known as “ogi” in Southwestern Nigeria), were investigated in Escherichia coli infected albino rats. “Ogi” was prepared byfermentation of white maize grains for 5 days; wet milled, sieved and allowed to settle for 24 hours. Dysentery was precipitated in albino rats by infection with the pure culture of E. coli. Frequency of blood stool was determined by counting fecal spots on absorbent paper before and after treatment with “ogi”. Physicochemical analysis of “ogi”, comprising titratable acidity, pH 0 and phytochemical screening, was also carried out. Result indicated that 100 mg/kg b.w., 200 mg/kg. b.w. and 400 mg/kg b.w. of “ogi” reduced the number of fecal spots by 48.4%, 80.2% and 96.9%, respectively. Physicochemical analysis revealed that “ogi” had pH of 3.51; titratable acidity of 42.4% lactic acid and presence of alkaloids, saponins, cardiac glycosides and phlobatannins. Dosedependent therapeutic potency against dysentery has been manifested by “ogi”, most likely aided by its high acidity, presence of lactic acid bacteria and their secondary metabolities, as well as the phytochemicals present in “ogi”. This could be a very simple and cheap solution to the ravaging problem of dysentery in poor families of many developing countries.