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- The Faculty of Agricultural Sciences, Focuses on research and publications related to crop science, animal science, soil science, agricultural economics, and extension services that promote sustainable food production and rural development.
Recent Submissions
Application of extracts of Henna (Lawsonia inamis) leaves as a counter stain
(African Journal of Microbiology Research, 2011-10-09) Chukwu O. O. C.; Odu C. E.; Chukwu D. I.; Hafiz N.; Chidozie V. N.; Onyimba I. A.
Aqueous (cold and hot) and ethanol extracts solutions of the Henna plant (Lawsonia inamis) leaves was adapted for the first time as a counter stain in Gram staining reaction. Different extracts of L. inamis leaves were formulated into various staining solutions of different concentrations and modified with hydrogen peroxide, ferric chloride, potassium alum and potassium permanganate. These staining solutions were used to stain both known Gram positive and Gram negative bacterial isolates using Gram staining technique. The experimental Henna plant extracts solutions were used with usual counter stains (neutral red, safranine and dilute carbol fuchsin) as positive controls. Phytochemical screening of the extracts revealed the presence of tannin (hennatonic acid or Lawsone) and saponin. The aqueous extracts of the Henna plant (cold and hot) oxidized with potassium permanganate (pH 7.00 to 7.16) gave a better staining reaction with Gram negative bacteria, while the ethanol extract oxidized with potassium permanganate (pH 6.55) had no staining reaction with Gram negative bacteria. Hence the aqueous Henna leaves extracts (cold or hot) when oxidized with potassium permanganate can be a substitute to the usual counter stains used in Gram staining procedure. The results of staining ability of the various henna leaves extracts solutions are discussed.
Studies on the effects of Zingiber officinale Roscoe (Ginger) aqueous and ethanolic extracts on some fungal and bacterial speies
(IOSR Journal of Pharmacy and Biological Sciences, 2014) Ogbonna, A.I.; Tanko, J.S.; Falemara, B.C.; Itelima, J.U.; Makut, M.D.; Onyimba, I.; Chuku, A.
Abstract: The effects of aqueous and ethanolic extracts of Zingiber officinale (ginger) on some species of fungi isolated from soil samples collected from two barbers’ landfills and some clinical bacterial isolates were studied. The test isolates included Aspergillus flavus, Curvularia lunata, Fusarium solani, Penicillium species, Bacillus species, Citrobacter species and Staphylococcus aureus. The concentrations of the extracts used included 500mg/ml, 250mg/ml, 125mg/ml, 62.5mg/ml and 31.25mg/ml. The aqueous extract of Z. officinale proved to be more antimicrobial on the test organisms than the ethanolic extract with an inhibitory zone diameter of 46mm at a concentration of 500mg/ml. As for the clinical bacteria, S. aureus was the most inhibited, with an inhibitory zone diameter of 35mm by the same aqueous extract at 500mg/ml concentration. The effects of the said aqueous extract of the plant compared favourably with the effects observed from the standard drugs, nystatin 5μg/ml and gentamycin 40mg/ml on the test fungi and bacteria respectively. The implications of the results obtained have been discussed.
Carrot (Daucus carrota), Garlic (Allium sativum) and Ginger (Zingiber officinale) Extracts as Bacteria Selective Agents in Culture Media
(African Journal of Microbiology Research, 2011-12-23) Chukwu O. O. C; Odu C. E.; Chukwu I. D.; Chidozie V. N.; Onyimba I. A.; Bala Z.
Extracts of carrot, garlic and ginger as selective agents in basal bacteriological media were carried out on Staphylococcus aureus ATCC 15313, Listeria monocytogenes ATCC 2522, Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 27853 using a standard method. Ethanolic extracts, aqueous cold and hot extracts of the experimental plant products were made at the concentration of 200 mg/ml (2 g/10 ml). The ethanolic extracts inhibited the growth of all the test bacterial isolates. The cold aqueous extracts of garlic had inhibitory effects on the S. aureus and L. monocytogenes bacterial isolates but selectively allowed the growth of E. coli. The hot aqueous extract of ginger had no effect on any of the test bacteria. The hot garlic extract selectively allowed the growth of L. monocytogenes and E. coli. Phytochemical analysis of the carrots, garlic and ginger contained saponnin, resins, alkaloids, flavonoids, steroids and terpenes in varied proportions. We assume these products may have influenced the actions of the extracts on the test organisms. The results of this preliminary study suggest that aqueous extracts of carrots, garlic and ginger when incorporated in appropriate concentrations can serve as alternative selective agents in bacteriological culture media for bacterial isolation from highly contaminated biological specimens or separation of mixed cultures of bacteria in the laboratory.
Microbiological Quality of Pre-cut Fruits on Sale in Retail Outlets in Nigeria
(African Journal of Agricultural Research, 2010-09-04) Chukwu C. O. C.; Chukwu I. D.; Onyimba I. A.; Umoh E. G.; Olarubofin F.; Olabode A. O.
Microbiological quality of pre-cut fruits sold in retail outlets in Kano metropolis in Nigeria was evaluated. One hundred and fifty pre-cut fruit samples comprising pineapples (50), paw-paw (50) and watermelon (50) at the point of stand retail outlets were tested by standard microbiological methods to determine bacterial and parasite contamination. Out of these, 136 (90.67%) were contaminated with bacteria. Parasites were absent in all samples. The general distribution of the bacterial contaminations were; Escherichia coli 69 (46.00%), Staphylococcus aureus 29 (19.33%), Salmonella species 13 (8.67%), Proteus species 18 (12.00%), Enterobacter aerogenes 3 (2.00%), Klebsiella pneumoniae 2 (1.33%) and Pseudomonas aeruginosa 2 (1.33%). Among the 50 pineapple cuts - E. coli 26, S. aureus 6, Salmonella species 7, Proteus species 9, P. aeruginosa 2; the 50 watermelon had E. coli 22, S. aureus 13, Salmonella species 3, Proteus species 5, E. aerogenes 2 and K. species 2. From 50 paw-paw cuts E. coli 21, S. aureus 10, Salmonella species 3, Proteus species 4 and E. aerogenes 1 were isolated. These findings demonstrate that microbiological quality of pre-cut fruits sampled, suggest that the risk of foodborne illness from pre-cut fruits is high. There is a need to enforce good food hygiene practices to avoid contamination of pre-cut fruits.
Bio-Ethanol Production from Banana, Plantain and Pineapple Peels by Simultaneous Saccharification and Fermentation Process
(International Journal of Environmental Science and Development, 2013-04) Itelima J.; Onwuliri F.; Onwuliri E.; Isaac Onyimba,; Oforji S.
Most nations, whether economically advanced or at different stages of development are faced with the problem of
disposal and treatment of wastes. Wastes could be treated in several ways (e.g. by reducing its bulk or by recovering and reprocessing it into useful substance) to meet sanitary standards. Ethanol fermented from renewable sources for fuel or fueladditives are known as bio-ethanol. In Nigeria, many food crops have been specifically grown for the production of bio-ethanol. However, bio-ethanol production from waste materials
removed from fruits is very rare. In the present study, wastes from fruits such as banana, plantain and pineapple peels which are in abundance and do not interfere with food security were subjected to simultaneous saccharification and fermentation for 7days by co–culture of Aspergillus niger and Saccharomyces
cerevisiae. Biomass yield, cell dry weight, reducing sugar concentration and the ethanol yield were determined at 24 hours interval. The results of the study showed that after 7 days of fermentation, pineapple peels had the highest biomass yield of 1.89 (OD), followed by banana peels 1.60 (OD), while plantain peels had the least 0.98 (OD). The reducing sugar concentrations ranged between 0.27 – 0.94 mg/cm3 for pineapple, 0.20 – 0.82 mg/cm3 for banana and 0.16 – 0.45 mg/cm3 The optimal ethanol yields were 8.34% v/v, 7.45 % v/v
and 3.98 % v/v for pineapple, banana and plantain peels respectively. These indicate that pineapple and banana peels ethanol yields were significantly higher (P<0.05) than plantain peel ethanol yield. The findings of this study suggest that wastes from fruits that contain fermentable sugars can no longer be discarded into our environment, but should be converted to useful products like bio-ethanol that can serve as alternative energy source.