Spontaneously fermented millet product as a natural probiotic treatment for diarrhoea in young children: An intervention study in Northern Ghana

Abstract

Indigenous lactic acid fermented foods may have potential as probiotic treatment for diarrhoea, due to high levels of lactic acid bacteria. In this study the effect of a millet drink, spontaneously fermented by lactic acid bacteria, as a therapeutic agent among Ghanaian children with diarrhoea, was assessed. Children below 5 years of age coming to Northern Ghana health clinics for treatment of diarrhoea were randomised to two groups. Children of both groups received treatment for diarrhoea given at the local clinic. The intervention group in addition received up to 300 ml fermented millet drink (KSW) daily for 5 days after enrolment. The clinical outcome of diarrhoea and reported well-being were registered every day for the 5-day intervention and again 14 days after diagnosis. Among 184 children (mean age 17.4, standard deviation 11.3 months) included, no effects of the intervention were found with respect to stool frequency, stool consistency and duration of diarrhoea. However, KSW was associated with greater reported well-being 14 days after the start of the intervention (P=0.02). The fact that no effect of KSW on diarrhoea was observed could be because many children had a mild form of diarrhoea, and many were treated with antibiotics. Either this could have affected the lactic acid bacteria, or the lactic acid bacteria in KSW had no probiotic effects. It is speculated that the effect after two weeks could be due to a preventing effect of KSW on antibiotic-associated diarrhoea which could help reducing persistent diarrhoea.

Millets: Nutritional composition, some health benefits and processing - A<br>Review

“…Fermented foods are thus, important to human beings all over the world with between 20 to 40% of food supply being from fermented foods (Anukam and Reid, 2009; Rivera-Espinoza and Gallardo-Navarro, 2010; Amadou et al, 2011a). Lei and Michaelsen (2006) reported an interesting intervention study in Northern Ghana using spontaneously fermented millet product as a natural probiotic treatment for diarrhea in young children. Millet koko is an African spontaneously fermented millet porridge and drink, characterized by Lei and Jacobsen (2004) as a potential probiotic product as well as Mangisi, Kunu-zaki and Uji a thin, lactic acid-fermented porridge (Amadou et al, 2011a).…”

Cereal-Based Functional Foods

“…Fermented foods, unlike non-fermented foods, have a longer shelflife, making fermentation a key factor in the preservation of such foods [23,43]. Because fermentation improves keeping quality and nutritional value, it is a predominant food processing and preservation process [44,45]. During fermentation, enzymes such as lipases, proteases, amylases and phytases are produced and these in turn hydrolyse lipids, proteins, polysaccharides and phytates respectively [46].…”

“…Although Koko sour water (KSW) fed to Ghanaian children did not seem to halt diarrhoea, improved well-being was claimed after 14 days of consumption of this product [44]. Conflicting results about the efficacy of fermented beverages against pathogens and diarrhoea is attributed to the unpredictable nature of spontaneous fermentation.…”

Effect of Processing method on Pasting, Morphological and Sensory Properties of <i>Akamu- </i>a Nigerian<i> </i>Fermented Maize Product

“…In the human diet fermentation has helped in the enhancement of nutritive and sensory properties [1,2], decrease of anti-nutritional factors; phytate and polyphenols for nutrient availability [3,4], extension of shelf life [5], inhibition of growth of enteropathogens [6], improvement of digestibility and conferment of health benefits [7,8].…”