Omidun in Yoruba
language is the name given to the sour liquid left from soaked, fermented and
milled corn. It is also called omikan or okan-ogi. In other words, omidun is
the supernatant solvent left after sieving milled and fermented corn.
Omidun is popularly used
in South West Nigeria as a solvent for herbal extractions and preparations. It
is also used to control diarrhea because of its anti-microbial properties
especially against Escherichia coli which is a
type of bacteria that normally live in the intestines
of people and animals and can cause intestinal infection. Some symptoms of
intestinal infection produced by E coli include diarrhea, abdominal pain, and
fever.
Omidun is also widely used as the
solvent to prepare mixtures for malaria and typhoid fevers.
Though it may be hard to understand why
omidun is a popular solvent choice
amongst Yoruba people, it has a nice sour taste which may improve the taste of
some herbs.
If you know more about why omidun is
used, please let us know below. Follow on Twitter @heal2bwell.
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