Browsing by Author "Laba, S.A."

Now showing 1 - 6 of 6
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    Antimicrobial Effects and Phytochemical Analysis of Jatropha curcas Bark and Root Extracts Bacteria Counts Isolated from Spoilt Okra (Abelmoschus esculentus)
    (Faculty of Physical Sciences, University of Ilorin., 2016) Arekemase, M.O.; Ashaolu, R.J.; Oyediji, K.E.; Laba, S.A.; Ahmed, R.N.; Adam, A.I.
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    Basic Laboratory Practicals in Microbiology
    (Department of Microbiology, University of Ilorin., 2017) Olayemi, A.B.; Sani, A.; Oyeyiola, G.P.; Omojasola, P.F.; Kolawole, O.M.; Arekemase, M.O.; Ahmed, R.N.; Saliu, B.K.; Anibijuwon, I.I.; Sule, I.O.; Agbabiaka, T.O.; Adebisi, O.O.; Udeze, A.O.; Ahmed El-Imam, A.M.; Oke, M.A.; Kazeem, M.O.; Ajijolakewu, A.K.; Odebisi-Omokanye, M.B.; Laba, S.A.; Adetitun, D.O.; Gambari-Ambali, R.O.; Zakariyah, R.F.; Abioye, J.A.; Adam, A.I.; Olabanji, S.O.
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    Chemical Composition of Marasmius Oreades: A Wild Edible Mushroom among Kabba-Bunu Inhabitants of Nigerian.
    (Published by School of Sciences, Federal University of Technology, Akure, Nigeria, 2016) Kayode, R.M.O.; Laba, S.A.; Kayode, B.I; Aliyu, T.H.; Salami, K.O.; Opaleke, D.O.
    The use of mushroom as food ingredient has been practiced over years, though many species are consumed for their nutritional and health benefits, the chemical composition of most of these wild edible mushrooms in the tropics has been poorly studied. In this work, a wild mushroom Marasmius oreades; commonly eaten among inhabitants of Bunu land in Nigeria was assessed. The mushrooms were harvested from forests in three villages namely Aduratedo-Ape (AA), Okebukun (OK) and Aiyetoro-Kiri (AK). Proximate, phytochemical, mineral, fatty acid and amino acid constituents of the mushrooms were assessed using standard methods. The proximate on dry matter basis were; protein (12.06-14.54%), fat (7.73-8.38%), fibre (0.56-0.62%), total ash (10.15-14.90%) and carbohydrate (56.01-57.60%). There was no significant (P<0.05) difference in the parameters tested except the protein (14.54%) and ash (14.90%) of samples AK and OB respectively. The predominant phytochemical was flavonoids (12.052%) with others occurring at lower concentrations. Linoleic are most predominant fatty acids with an average result of 51.78%. The range of values obtained for both monounsaturated (28.77-29.34%) and polyunsaturated (51.68-53.20%) fatty acids were greater than saturated fatty acid (18.22-18.29%) in all samples. M. oreades contains great amount of potassium (1270.61 mg/kg), sodium (822.34 mg/kg), phosphorus (619.77 mg/kg), calcium (180.27 mg/kg) and magnesium (95.49 mg/kg). Some amino acids were significantly (P<0.05) affected by sampling locations such as threonine, lysine, cysteine, serine, aspartate and glutamate. The essential amino acids score (1.340) and essential amino acid index (1.261) indicated M. oreades as a good source of quality protein. However, it was limiting in tryptophan and leucine. This study concludes by recommending M. oreades as a good dietary supplement for adults.
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    Chemical composition of Marasmius Oreades; A Wild Edible Mushroom among Kabba – Bunu Inhabitants of Nigerian
    (FUTA Journal of Research in Sciences, 2016) Kayode, R.M.O.; Laba, S.A.; Kayode, B.I.; Aliyu, T.H.; Salami, K.O.; Opaleke, D.O.
    The use of mushroom as food ingredient has been practiced over years, though many species are consumed for their nutritional and health benefits, the chemical composition of most of these wild edible mushrooms in the tropics has been poorly studied. In this work, a wild mushroom Marasmius oreades; commonly eaten among inhabitants of Bunu land in Nigeria was assessed. The mushrooms were harvested from forests in three villages namely Aduratedo-Ape (AA), Okebukun (OK) and Aiyetoro-Kiri (AK). Proximate, phytochemical, mineral, fatty acid and amino acid constituents of the mushrooms were assessed using standard methods. The proximate on dry matter basis were; protein (12.06-14.54%), fat (7.73-8.38%), fibre (0.56-0.62%), total ash (10.15- 14.90%) and carbohydrate (56.01-57.60%). There was no significant (P<0.05) difference in the parameters tested except the protein (14.54%) and ash (14.90%) of samples AK and OB respectively. The predominant phytochemical was flavonoids (12.052%) with others occurring at lower concentrations. Linoleic are most predominant fatty acids with an average result of 51.78%. The range of values obtained for both monounsaturated (28.77-29.34%) and polyunsaturated (51.68-53.20%) fatty acids were greater than saturated fatty acid (18.22-18.29%) in all samples. M. oreades contains great amount of potassium (1270.61 mg/kg), sodium (822.34 mg/kg), phosphorus (619.77 mg/kg), calcium (180.27 mg/kg) and magnesium (95.49 mg/kg). Some amino acids were significantly (P<0.05) affected by sampling locations such as threonine, lysine, cysteine, serine, aspartate and glutamate. The essential amino acids score (1.340) and essential amino acid index (1.261) indicated M. oreades as a good source of quality protein. However, it was limiting in tryptophan and leucine. This study concludes by recommending M. oreades as a good dietary supplement for adults.
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    Moringa Oleifera: Medicinal Values, Antimicrobial Properties & Application as Food Ingredients-A Review.
    (Department of Science Education, Federal University of Technology, Minna, Nigeria, 2015) Kayode, R.M.O.; Kayode, B.I.; Laba, S.A.; Salami, K.O.
    Moringa oleifera Lamarck is a native plant to the southern foothills of the Himalayan areas of Asian countries and currently grown in many tropical and subtropical countries. The plant parts are used in the preparation of herbal medicine for the treatment of diver’s pains and diseases in South Asia. It is an important food source in some parts of the world such as India and Africa where it is used to combat malnutrition. The immature green pods, seeds, dried leaves and seed oil are used in food preparation. The interest in utilization of moringa seed as antimicrobial agents, medicinal uses, food additives and application in food preservation has been amplified in the past few decades by an increasingly negative consumer perception of most synthetic food preservatives and drugs. In addition, food-borne diseases are overwhelmingly increasing public health problem which calls for more effective preservation strategies. The nutritional composition, medicinal uses and antibacterial properties of the various parts of Moringa oleifera have been documented extensively. However, there is dearth’s of information and limited knowledge about the mode of action of the plant extracts. This review encourages researchers to focus on methods of processing the parts into a more useful and acceptable food products, the mode of action of the individual chemical component or synergistic interactions of the chemical compounds of the plant on different microbial species, and on their reactions with food chemical matrix that will enhance its extracts to be used as food preservative.
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    βeta-lactamase production and plasmid profiling of penicillins resistant Staphylococcus aureus isolated from food handlers.
    (International Moringa and Nutriceutical Research Society, University of Ilorin, Ilorin, Nigeria, 2015) Kayode, R.M.O; Adedeji, B.S.; Oladoye, C.O.; Laba, S.A.; Salami, K.O
    This study investigated the prevalence and plasmid profiles of βeta-lactamase positive Staphylococcus aureus isolated from the nasal and hand swabs of some healthy food handlers in Tanke area of Ilorin, Nigeria. Sensitivity test of the isolated strains of Staphylococcus aureus was carried out with six different types of penicillin based antibiotics using standard procedures. The plasmid profile was carried out using Agarose gel electrophoresis and the result shown in Polaroid gel instant camera through an orange filter. The photograph was develop and observed for bands. There was 100 % occurrence of S. aureus from both nasal and hand swab samples. The result reveals 31.57% βeta-lactamase positive Staphylococcus aureus (βPSA) from the nasal swabs, while it was 15.78% from the hand swabs. The strains of Staphylococcus aureus isolated from the nose and hand swabs were resistant to most of the selected penicillin based antibiotics in the following decreasing order: Penicillin (100 %), Ampicillin (86.84 %), Amoxicillin (73.68 %), Ampicloxacillin (68.42 %), Gentamycin (34.02%) and Erythromycin (15.78%). The results of plasmid profiles of the βeta-lactamase positive Staphylococcus aureus (βPSA) strains showed that 15.7% had distinct plasmid bands. Although, less than half of the total isolated Staphylococcus aureus strains were βPSA (23.6%) and 66.6% of the total βPSA carried distinct plasmid bands; which is an indication of a potential microbiological hazards in foods prepared by the food handlers especially, if proper hygienic condition is not maintained during food preparations.