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The Functionality of “Ogi” – a fermented cereal gruel made in Nigeria, in the Management of Gastrointestinal Disease
Olayanju, Adetokunbo T.
Olayanju, Adetokunbo T.
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2019-04
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Abstract
Fermentation is an ancient food processing technique which has over the years had significant
impact on food availability, production, economy and health. Fermented corn, ‘ogi’, is a popular
meal in South and West African countries and is also traditionally administered to people,
especially children, during the incidence of diarrhoea as it is believed to enhance gut health. Various
authors have supported the advantageous health functions of fermented corn but have focussed on
the possible health benefits that may be derived from the action of the fermentation organisms by
investigating their probiotic potentials. Furthermore, in vivo studies have investigated effective
functionality of fermented foods and where studies have suggested positive effect of the fermented
food intervention, the component of the complex food matrix that may be responsible is often
unknown. Though hypothesised, there has been little information on the possible effects of the end
products of the fermentation on gut health. Therefore, this thesis aimed to explore the functionality
potentials for ‘ogi’, to enhance gut health by investigating the mechanisms through which it may
be able to confer the health benefits when consumed.
An independent meta-analysis was undertaken to explore and review the analysis of the
effectiveness of fermented foods to significantly reduce the duration of diarrhoea. The first
experimental study was a comparison between spontaneously fermented vs controlled method of
‘ogi’ production with the aim to explore the possibility of achieving similar end products. The
probiotic potential of fermentation organisms and antimicrobial effect of fermentation organisms
against E. coli were also investigated. Colonic short chain fatty acids (SCFAs) are known to
enhance immune function in the gut. The second experimental study explored the production of
SCFAs in fermented corn with the theory that fermented corn may be a dietary source of SCFA
and may produce a comparable effect in the gut as the colonic SCFA. It is established that one of
the functions of endogenously synthesised nitric oxide (NO) in the body is to enhance immune
functions. Therefore, the potential for ‘ogi’ to enhance immune response in the gut by being a
dietary source of Nitric Oxide (NO) was explored in the third experimental study.
The outcomes of this thesis suggest that it may not be possible to mimic the exact spontaneous
fermentation process in a controlled setting. Weissella confuse, Pediococcus pentosaceus and
Saccharomyces cerevisiae were the lactic acid bacteria (LAB) and yeast isolated from
spontaneously fermented corn using 16S rRNA sequencing. The isolated organisms along with
Lactobacillus plantarum were used as starter culture for controlled fermentation. There was a
significant difference between the end products of both fermentations. All organisms except W.
confuse showed probiotic potential. Acetate was produced during both fermentations but butyrate
was produced during spontaneous fermentation only. There was however higher concentration of
NO in controlled fermented corn than spontaneous fermentation with nitrate values of 30.54 µM
and 23.21 µM and nitrite values of 17.50 µM and 10.11 µM respectively. These suggest that
fermented corn may have probiotic potential and may be able to further enhance immune health in
the gut by being a dietary source of SCFAs and NO.
Citation
Olayanju, A, T. (2019). The Functionality of “Ogi” – a fermented cereal gruel made in Nigeria, in the Management of Gastrointestinal Disease (Doctoral thesis). University of Chester, UK.
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University of Chester
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Thesis or dissertation
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en