1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY Schistosomiasis is a chronic human disease caused by parasitic flatworms called schistosomes or blood flukes. The schistosomes live i1n the blood vessels associated with the intestine and urinary bladd1er where they reproduce sexually. Schistosomiasis is one of the most wide spread parasitic disease that... Continue Reading
ABSTRACT The present study is to isolate fungi from rhizosphere of Moringa oleifera and screen them for the production of some very important enzymes such as amylase and protease. Twenty fungi were isolated from the soil sample from five different farms using pour plate method. The isolates were then identified based on their colonial morphology... Continue Reading
ABSTRACT In African folk medicine, water infusion of Mangifera indica stem bark are highly valued in thelocal treatment of malaria fever, diarrohea, diabetes mellitus and liver diseases. Various part ofthis plant can also be used in treatment of toothache, dysentery, anemia, hypertension andinsomnia in... Continue Reading
ABSTRACT Milk, Yoghurt and Cheese are highly valuable food which are readily digested and have high concentration of nutrients which have proved to be a heaven of microbes, studies were conducted on the isolation and identification of microbes [Fungi and Bacteria] on peak canned milk, yoghurt, locally prepared cheese and cheese water. It was... Continue Reading
ABSTRACT The microbial changes which took place during the steeping and storage of pan (ogi) was studied. The steeped water had an initial PH of 6.8 which latter reduced to 4.9 at the end of steeping. The bacterial number for the steeped water ranged from 4.7x104 to 3.2 x 107 cfu/ml while the fungal number ranged from 1.5 x103 to 5.7 x 106... Continue Reading
TABLE OF CONTENT CONTENT TITLE PAGE CERTIFICATION DEDICATION ACKNOWLEDGEMENT ABSTRACT TABLE OF CONTENTS CHAPTER ONE 1.0 PREAMBLE 1.1 INTRODUCTION 1.2 OBJECTIVE OF STUDY 1.3 SCOPE OF WORK CHAPTER TWO 2.0 LITERATURE REVIEW 2.1 FATS AND OILS 2.2.0 COMPONENTS OF MUCUNA SEEDS 2.2.1 NUTRITIONAL PROPERTIES 2.2.2... Continue Reading
Medicinal plants have provided a source of inspiration for novel drugs compounds since plant derived medicines have made large contributions to human health. The traditional healers make use of water primarily as solvent but extracts of these plants were certainly much better and powerful. This may be due to the better solubility of the active... Continue Reading
This project work is aimed at investigating whether there is a relationship between weight and blood pressure of patients with high blood pressure. Background of the Study The number of people with high blood pressure is in the increase and research has shown that this condition is heightened by overweight of the patient. That is to say, the more... Continue Reading
ABSTRACT Potassium bromate is an additive widely employed by bread makers to improve bread quality. On account of its deleterious effect and carcinogenicity in humans, certain levels of potassium bromate are not allowed in bread. Use of potassium bromate in bread is banned in many countries including Nigeria. The present evaluation was carried out... Continue Reading
Spondias mombin (Linn.) is a widely cultivated edible plant used in folkloric medicine for the treatment of severe infection and health disorders. This research work was carried out to isolation, purification and chemical characterization the bioactive constituents of the ethyl acetate stem bark fraction of Spondias mombin (Linn.), a medicinally... Continue Reading
ABSTRACT Nunu is a spontaneously fermented yoghurt-like milk product consumed as a staple food commodity invirtually all parts of the Country. Its production and consumption gives way to much food security and economic benefits to the rural people. However, the process characteristics result in products which are not appealing to many people, have... Continue Reading
Abstract The main purpose of this work is to investigate and compare the antimicrobial properties of Chrysophyllum albidum seed and stem bark essential oils, against some selected pathogenic isolates, to compare the phytochemical composition of the oil of Chrysophyllum albidum seeds and stem bark, to analyze the chemical compounds responsible for... Continue Reading
ABSTRACT Hepatitis C virus (HCV) is a meticulous factor of liver disease and one of the most important health issues worldwide. Hepatitis is the inflammation of the liver produced by autoimmune disease, alcohol or drug abuse, genetic disorder or microbial infection. To detect the presence; prevalence; incidence; and the relationship between the... Continue Reading
ABSTRACT Phytochemical and Antimicrobial activity of the leaves of Tetrapluera tetraptera using aqueous and ethanolic extract was studied. The leave was observed to be highly rich in polyphenols, flavonoid, reducing compounds and alkaloids. Glycosides, saponins and tanins were present in small amount, there was absence of Phlobotanins,... Continue Reading
ABSTRACT The study determines the antifungal effects of aqueous, ethanolic and methanolic extracts of Garcinia kola on some selected fungal isolates and their phytochemical constituents. The antifungal sensitivity and Minimum Inhibitory Concentration (MIC) were determined by agar well diffusion and agar dilution methods, respectively using... Continue Reading
ABSTRACT The extraction of alkaloid from Gaxcina kola (bitter Kola), Kola acuminated (Oji Igbo) and Kola Vera (Oji Hausa) were carried out using 10% enthanoic acid and 10% ethanol to separate the alkaloid from the residue. The alkaloid was extracted using 5% ammonium hydroxide. From the sample results obtained on alkaloid for the sample 9.16%... Continue Reading
ABSTRACT A comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (Oshsho). The proximate analysis of these spices were done to determine their moisture content, ash content,... Continue Reading
ABSTRACT Zobo and Kunu drinks are non-alcoholic beverage that is widely produced and consumed in Nigeria.The beverage may possess health risk when contaminated due to method of preparation. Zobo and Kunu drinks were purchased from different sellers in Olabisi Onabanjo University, Ago-Iwoye Ogun State. Physical and chemical analysis of the drinks... Continue Reading
ABSTRACT Newcastle disease (ND) is one of the most important avian viral diseases because of its high economic impact on the poultry industry. Newcastle disease is now claimed to be responsible for 70-80% of annual death in village chickens. Losses in hundreds of poultry birds of various ages and sexes in Anyigba Kogi State of Nigeria is... Continue Reading
ABSTRACT This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, were bought in full from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile... Continue Reading
ABSTRACT Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vulgare ) and the process of brewing involves malting, mashing, souring, fermentation and packaging. Locally brewed beer without hops has a short shelf-life. The aqueous extract of a tropical plant, bitter-leaf was used... Continue Reading
ABSTRACT Mushroom has been an important food to man for millennia. Several species of Pleurotus has been cultivated successfully on different substrates including Palm bunch, Saw dust and Corn cob. Pleurotus pulmonarius has also... Continue Reading
ABSTRACT This study was conducted to examine the fungi present in spoilt onion bulb. Five different sample of spoilt onion bulb were blended together and suspended in sterilized distilled water which was used to inoculate Sabouraud dextrose agar (SDA). Four different fungi were isolated from the sample and the morphological characteristics shows... Continue Reading
Nine samples of freshly prepared kunu was taken from local vendors and hawkers at Tanke area, Ilorin, Kara State and analyzed for microbial quality. The pH of the samples ranged from 2.66 to 4.06. The total bacterial count ranged from 1.5×104 to 7.4×104 cfu/ml; the total coliform count ranged from 1.0x102 to 8.0x103cfu/ml; the faecal coliform... Continue Reading