Assessment of Antimicrobial Effect of Alcohol and Aqueous Extracts of Garcinia kola on Staphylococcus aureus , Bacillus cereus , Escherichia coli and Klebsiella pneumonia

As a result of the development of resistance of microorganisms to older antimicrobial agents there is need for a search for new agents, which are effective for the treatment of infections. The crude aqueous and alcoholic extr acts of Garcinia kola fruits were assayed against Staphylococcus aureus, Bacillus cereus, Escherichia coli and Klebsiella pneumoniae. The results revealed that the plant extracts possess inhibitory effect against the microorganisms tested. The minimum inhibitory concentration of the plant extracts ranged between 20mg/ml and 45mg/ml. There was a change in the antibacterial activity of the test extracts on variation of temperature. The results obtained may suggest that the plant extract is thermal stable and could serve as a source of industrial drugs useful in chemotherapy of some microbial infections

Chemical and nutritional characteristics of ‘Kirbwang\': (A traditional fermented locust bean pulp-snack)

‘Kirbwang' was produced in the laboratory by fermenting a mixture of the yellow pulp of locust bean (Parkia biglobosa) and water extract of ‘tsamiya' (Tamamindus indica). ‘Kirwbang' was analysed for its chemical (pH, proximate, mineral) nutritional (amino acid, vitamin C) content and sensory quality attributes. The results obtained show an increase in crude protein (20.14-32.8%) and amino acid: lysine, threonine and valine (57.3-93.2, 55-67, 50.8- 79.3 g/100g protein) respectively. Methionine was observed to be the limiting amino acid of the product. Furthermore, calcium and sodium content of ‘Kirbwang' showed a marked increase (400-500, 100-320 mg/100g) respectively when compared with the unfermented yellow meal. However, noticeable decreases in vitamin C content of the product (215-52mg/100g) and pH (6.2-3.1) were observed. Overall, ‘Kirbwang' was generally preferred at the level of significance (