Fermented gruel also known in Nigeria as Ogi/akamu/koko is made from cereal grains like corn, millet or sorghum (brownish red or white) which are fermented. It’s popular among West Africans as well such Ghana, etc. This food has a lot of health benefits that are generally taken for granted, not until recent times when research has shown that fermented foods have critical role to play in digestive health (gut health)
The gut otherwise known as the small intestine is populated by trillions of microbes made of bacteria, fungi, viruses in an ecosystem called Microbiome. The impact of Ogi on digestive and gut health is multifaceted:
- Probiotics: Ogi contains lactic acids bacteria (LAB) such as Lactobicillus and Bifidobacterium, which are beneficial probiotics that can helpmaintain a healthy gut microbiome.
- Fermentation: The fermentation process involved in making ogi breaks down some of the grain’s anti nutrients (phytates- these inhibits nutrient absorption into the blood stream) thus making its nutrients more readily absorbed.
- Prebiotics: Ogi contains prebiotic fiber, when seived with mesh of large screen, that can help feed the good bacteria in the gut, promoting their growth and activity.
- Improved digestion: The probiotics and enzymes present in ogi may help improve protein digestion and absorption.
- Gut health: The probiotics and prebiotics in ogi may help maintain a healthy gut lining, reducing inflammation, and boost the immune system.
- Anti-diarrheal properties: Ogi has been traditionally used to treat diarrhea and other gastrointestinal disorders due to its probiotic and anti-inflammatory properties.
- Anti-inflammatory effects: Ogi contains polyphenols and other bioactive compounds that may help reduce inflammation in the gut and elsewhere in the body.
