Browsing by Author "Saliu, B K"

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    Antibacterial Activities of Some Antidiarrheal Herbal Concoctions Locally Prepared in Ilorin, Nigeria, on Fecal Isolates
    (The Library and Publication Committee, University of Ilorin, 2015) Saliu, B K; Anibijuwon, I.I.; Zakariyah, R.F.
    Antibacterial activity of herbal concoctions commonly used to treat diarrhea in Ilorin, Nigeria was determined against fecal isolates. Aqueous extracts of different combinations of the herbs used were prepared by soaking for eighteen days. Samples were taken daily for four days and weekly thereafter and used to challenge bacteria isolated from human feces. The efficacy of the herbal extracts was compared with a standard antibiotic, streptomycin. Most of the isolates were inhibited by the 48 hours herbal extracts. Inhibition zone ranged from 11.4 to 20.0 mm and 4.6 to 19.8 mm for the adult men and women extracts; and 9.6 to 32.0 mm for the children extract. The minimum inhibitory concentration ranged from 25 to 100%. Apart from Enterococcus feacalis and Staphylococcus aureus, susceptibility to the herbal extracts compared favorably with reference drug, streptomycin with percentage inhibition reaching 100, 120, 150 and 160 respectively for Proteus vulgaris, Salmonella enteritica, Escherichia coli, and Klebsiella sp. Aqueous extract of a combination of herbs used for treatment of diarrhea in Ilorin has antibacterial activity comparable with streptomycin and can therefore be recommended for use after determining its toxicity.
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    Chemical Composition and Antibacterial Activity of Fruit Essential Oil of Ocimum gratissimum (Linn). Grown in North Central Nigeria
    (Nigeria Journal of Pure and Applied Sciences, 2012) Zubair, MF; Usman, LA; Saliu, B K; Sulaiman, OB
    Fresh pulverized fruits of Ocimum gratissimum (Linn) was hydrodistilled to afford 0.5% v/w oil. The oil was analysed by GC and GC-MS. The essential oil is characterized by high abundance of eugenol (53.7%) suspected to be principally responsible for the biological activity observed. Other principal constituent were 1,8-cineole (16.9%), β-ceryophylene (5.7%), allo-ocimene (5.5%), γ-muurolene (5.0%), γ-humulene (4.8%) and β-selinene (3.2%). The O. gratissimum fruit oil was active against most of the tested bacteria: Bacillus megaterium, Staphylococcus epidermidis, Escherichia coli with MIC of 25 mg mol-1
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    Production of Sour-milk using mono- and multi-cultures of lactic acid bacteria isolated from nunu
    (Faculty of Physical Science, University of Ilorin, 2020) Saliu, B K; Mustapha, A.O.; Aleru, F.O.; Idris, A.A.; Iormanger, M.
    Production of nunu, a nutritious sour cow milk that serve as refreshing drink to many Nigerians, involve spontaneous fermentation by a diverse group of microbial contaminants resulting in products of varying flavor quality. This study investigated the effect of mono and multi-culture of lactic acid bacteria (LAB) as starter in sour-milk production. Organisms were isolated from nunu samples, characterized and identified using molecular techniques. The organisms were used to ferment fresh cow milk individually, and in various combinations. The sensory properties, pH and proximate composition of the products were compared. Among the three LAB isolates, Lactobacillus helveticus NBRC15019 had the highest rate of acidification of about 30% pH reduction in 16 hours as against 20% and 15% for L. fermentum CIP102980, and L. helveticus DSM20075 respectively. There was exponential increase in the microbial load (from a minimum of 4.0 x 103 to 6.6 x 1013) within the 24 hours period of fermentation. Consumer ratings favored L. fermentum CIP102980 over the others. Fermentation generally improved the protein content from 3.07% in the raw milk sample up to 3.47% in the sample fermented with a combination of the three LAB and compared favorably with that of the commercially sourced nunu sample while the sugar content was reduced from 5.63% to as low as 4.1%. Lactobacillus helveticus NBRC15019 has been proved as the most efficient organism in milk acidification. However, combination with the other two LAB strains may help to improve the sensory and nutritional quality of sour-milk.