Abstract

The effect of steep water and ogi slurry from two varieties of sorghum (red and white)on some important bacteria causing diarrhea (Salmonella typhimurium, Shigella dysenteriae, Staphylococcus aureus, Escherichia coli and Enterobacter spp.) were investigated. Both the steep water and slurry were found to be effective against all test organisms except for Enterobacter which was only inhibited by the steep water from white sorghum variety. The slurry from white and red sorghum showed a maximum inhibition potential on Escherichia coli and S. dysenteriae with 10.6 and 6.00 mm diameter, respectively while the steep water from red and white varieties showed a maximum inhibition of 4.00 and 5.00 mm on S. dysenteriae. This study therefore suggest that raw ogi slurry from sorghum could be exploited in the treatment of bacterial that causes diarrhea.

Key words: Sorghum, steep water, slurry, bacterial, diarrheal