Advances in Food Science and Technology

Advances in Food Science and Technology ISSN 6732-4215 Vol. 9 (1), pp. 001-007, January, 2021. © International Scholars Journals

Full Length Research Paper

Evaluation of antibacterial activity of Synclisa scabrida for the treatment of bacterial gastroenteritis and other diseases

S. Okoli and C. U. Iroegbu*

Department of Microbiology, University of Nigeria, Nsukka, Enugu State, Nigeria.

Accepted 21 September, 2020

Abstract

Ethanolic, cold water and hot water extracts of the root of Synclisia scabrida were tested, by the agar-well diffusion and macro-broth methods, for activity against clinical and typed strains of Escherichia coli, Salmonella sp., Staphylococcus aureus , Pseudomonas aeruginosa, Proteus sp. and Bacillus subtilis. The ethanolic extract was bactericidal at the minimum inhibitory concentration (MIC) against 8 of the 10 test organisms (MIC, 3.125 to 12.50 mg/ml and MBC, 3.125 to 25.00 mg/ml). The cold water extract was bactericidal against E. coli (clin) and B. subtilis ATCC 6051 strains and bacteriostatic against 5 others while the hot water extract was bacteriostatic against 2 of the organisms at MIC. Three column chromatographic fractions of the crude ethanolic extract, F_ss-1, F_ss-2, and F_ss-3, were active against 5 to 8 of the 10 test bacterial strains. F _ss-3 was bacteriostatic against the Proteus sp. (clin), which was not susceptible to the crude ethanolic extract. Conversely, the crude ethanolic extract was bactericidal against P. aeruginosa ATCC 10145 to which none of the fractions showed activity. Thus, the results justify the folklore application of extracts of S. scabrida in treatment of bacterial gastroenteritis among other diseases.

Key words: Synclisia scabrida, root extracts, antibacterial activity, Nigeria.

Advances in Food Science and Technology ISSN 6732-4215 Vol. 9 (1), pp. 001-004, January, 2021. © International Scholars Journals

Full Length Research Paper

A study of aqueous and ethanolic extracts of Ocimum gratissimum and xylopia aethiopica and their antimicrobial activities

Ijeh I.I.^1*, Omodamiro, O.D.² and Nwanna, I.J.¹

¹Department of Chemical Science and ²Department of Biological Sciences, College of Biological and Physical Sciences, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267, Umudike, Abia State, Nigeria.

Accepted 14 October, 2020

Abstract

Aqueous and ethanolic extracts of Ocimum gratissimum and xylopia aethiopica were analyzed for their antimicrobial activities against five pathogenic organisms; Staphylococcus aureus, Escherichia coli, Streptococcus fecalis, Pseudomonas aeruginosa and Lactobacilli. Ethanolic extracts of O. gratissimum had a minimum inhibitory concentration (MIC) of 30 mg/ml against S. aureus, E. coli, P. aeruginosa and lactobacilli while for S. fecalis the MIC was 15 mg/ml. Aqueous extracts of O. gratissimum had an MIC of 12.5 mg/ml against S. aureus, E. coli and S. fecalis, while for P. aeruginosa and lactobacilli the MIC was 6.25 and 25 mg/ml, respectively. Ethanolic extracts of X. aethiopica showed an MIC of 10 mg/ml in the five organisms tested. While its aqueous extract gave an MIC of 30 mg/ml for S. aureus and Lactobacilli, and 15 mg/ml for E. coli, P. aeruginosa and S. fecalis. Our findings suggest that the anti-microbial activity of these spices reside in their aqueous fractions and also indicate that very low concentrations are required to achieve antimicrobial effects.

Key words: Antimicrobial effect, Xylopia aethiopica, Ocimum gratissimum, spice.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 9 (1), pp. 001-004, January, 2021. © International Scholars Journals

Full Length Research Paper

Prevalence and intensity of soil-transmitted helminthiasis among school age children in Ethiope East Local Government Area, Delta State, Nigeria

Egwunyenga, O. Andy¹ and Ataikiru, D. Palmer²

¹Department of Zoology, Delta State University, Abraka, Nigeria.

²Parasitology Laboratory, Baptist Medical Centre, Eku, Delta State, Nigeria.

Accepted 12 September, 2020

Abstract

The prevalence and intensity of soil-transmitted helminth infections and their relationship to anthropometric indices of 1,351 school children from Ethiope East Local Government Area of Delta State, Nigeria were evaluated. 739 (54.70%) of the subjects were infected by soil- transmitted helminths (STH). The overall prevalences by species were Ascaris lumbricoides (48.41%), hookworms (29.76%), and Trichuris trichiura (17.39%). 174 (12.88%) were infected with two or more STHs. Males (60.81%) were generally more infected than females (43.30%), but this was only statistically significant among children aged 5 – 7 years. The mean number of eggs per gram of faeces (epg) was generally low. Analysis of epg for each species indicated that 7.8, 7.60 and 1.70% of the subjects had high intensity of infections for Ascaris, hookworms and Trichuris, respectively. There was no relationship between intensity of infections and wasting, while children with high intensity of infections were more stunted than others.

Key words: Soil-transmitted helminths ,school-age, children, nigeria,prevalence.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 8 (7), pp. 001-008, July, 2020. © International Scholars Journals

Full Length Research Paper

Microbial evaluation of probiotic beverage from roselle extract

A. A. Aramide, S. H. Abiose and A. H. Adeniran*

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.

Accepted 16 November, 2019

Abstract

The study evaluated viability of probiotic lactobacilli in roselle extract at two different temperatures with view to producing acceptable and health beneficial probiotic beverage. Lactobacillus species isolated from fermented sorghum, maize grains and yoghurt samples were characterized and then inoculated into sterile roselle juice samples. Samples were stored at ambient (27 ± 2°C) and refrigeration temperatures (4 ± 1°C) over a period of four weeks and the viability of the probiotic isolates investigated by using standard methods. Antimicrobial effect of the probiotic isolates on two selected food borne-borne pathogens (Escherichia coli and Staphylococcus aureus) was also determined by the broth culture method. Results showed that the strains (Lactobacillus acidophilus and Lactobacillus plantarum) remained viable in the beverage for 27 days. Except for L. acidophilus which decreased gradually after 21 days of storage, other strains (L. plantarum) (R_y and R_m) increased from an initial count of 1.0 x 10⁶ to 6.4 x 10⁶ and 9.8 x 10⁶ cfu ml^-1 respectively in samples kept at ambient temperature. The results further revealed that the probiotic isolates exhibited varying degree of inhibition against the two selected food-borne pathogens with greater inhibition exhibited against E. coli.

Key words: Roselle extract, probiotics, viability beverage

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 8 (7), pp. 001-005, July, 2020. © International Scholars Journals

Full Length Research Paper

Iron content of the formulated East African indigenous vegetable recipes

Florence O. Habwe¹*, Mary K. Walingo¹, Mary O. Abukutsa-Onyango² and Mel O. Oluoch³

¹School of Public Health, Maseno University, Box 333–40105, Maseno, Kenya.

²Horticulture Department, Jomo Kenyatta University of Agriculture and Technology, Box 62000, 00200,Nairobi, Kenya

³World Vegetable Center -Regional Center for Africa, Box 10, Duluti, Arusha, Tanzania.

Accepted 02 November, 2019

Abstract

Nutritional iron deficiency is the common cause of anaemia in developing world. However, Africa is endowed with African indigenous vegetables (AIVs) rich in micronutrients. Surveys within East Africa relate low AIV consumption to limited information on recipe preparation. The aim of this research is to determine iron content of various formulated indigenous vegetable recipes. Experimental research involved four randomly selected AIVs; African Nightshade ( Solanum scabrum), Vegetable Amaranth (Amaranthus blitum), Slenderleaf (Crotalaria ochroleuca) and Cowpea (Vigna unguiculata). Four single and six vegetable combinations were boiled for ten minutes with and without traditional salt, then fried for five minutes using onions and tomatoes, giving rise to twenty recipes. Iron content was evaluated using Atomic Absorption Spectroscopy. Iron content of raw indigenous vegetables was significantly (P<   0.05) lower than boiled and fried AIVs. Fried AIVs had significantly (P < 0.05) higher iron content compared to the boiled AIVs. Mean iron content of AIVs fried with lye was insignificantly (P > 0.05) lower compared to those fried without lye. Fried AIVs should be recommended in areas with high dietary iron deficiency; this could help alleviate anaemia.

Key words: Iron content, recipes, lye, African indigenous vegetables.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 8 (7), pp. 001-008, July, 2020. © International Scholars Journals

Full Length Research paper

Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures

 Ibrahim E. Abdel Rahman^1*, Hamid A. Dirar² and Magdi A. Osman³

¹Inspection Diagnostic Analysis and Consultancy Laboratories, Pathology Department, Riyadh - Al-Kharj Road - Exit 9, P. O. Box. 7133, Al-Kharj 11942, Kingdom of Saudi Arabia.

²Department of Botany and Agricultural Biotechnology, Faculty of Agriculture. University of Khartoum, Khartoum North, 13314, Shambat, Sudan.

³Department, Food Science and Nutrition,College of Food and Agricultural Sciences.King Saud university, P.O. Box 2460 Riyadh, 11451 Saudi Arabia^..

Accepted 02 November, 2019

Abstract

The microbiological and biochemical changes that occur during fermentation of camel milk inoculated with each of five selected starter cultures at 43ºC for 6 h, were studied as well as the sensory evaluation of the products. The total viable counts of the starter cultures throughout fermentation period (6 h) showed that the combination of Lactobacillus bulgaricus CH2 plus Streptococcus thermophilus 37 (1:1) had more counts and produce more acid (lower pH) compared to the single starter cultures. Also when comparing the different treatments, the amount of FAG released after 6 h was highest in the mixed starter cultures than in the corresponding single starter cultures. The final fermented milk products were free from pathogenic bacteria such as Salmonella spp, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Bacillus cereus, while the total coliforms, yeasts and molds counts were less than 10 cfu per ml. The results of the sensory evaluation study indicated that the camel milk fermented by mixed yogurt culture was the most accepted while the one fermented by Lactococcus lactis was the least. However, the consistency of all fermented camel milk products was watery and showed a fragile, poor structure (poor scores). In general mixed yogurt culture showed superior growth, acid production and proteolytic activity than single starter cultures and acceptable fermented camel milk.

Key words: Cultures, pathogenic bacteria, yeast, molds, camel milk.