Greener Journal of Medical Sciences

Excellence and Timeliness

  
  

Choose Language

For Authors





Editorial Info.






Publish a Book






Advertisements


Oguwike et al

Greener Journal of Medical Sciences

Vol. 10(2), pp. 37-42, 2020

ISSN: 2276-7797

Copyright ©2020, the copyright of this article is retained by the author(s)

http://gjournals.org/GJMS

 

 

 

 

 

 

Comparative Study on Percentage Bacterial Loads in Over Fermented Pentaclethra Macrophyllabenth (Ukpaka) and in Over Riped Mangifera Indica (Mango) and their Effect in the Gastrointestinal Systems of the Consumers.

                                                  

 

Oguwike F.N1, Emenuga V.N2, Nwobodo H.A3, Imanyikwa O.E.I3, Usige E4

 

 

1.     Department Of Human Physiology, Chukwuemeka Odumegwu Ojukwu University Uli Campus Anambra State, Nigeria.

2.     Department Of Medical Laboratory Sciences, Faculty of Health Sciences and Technology, University of Nigeria Enugu Campus Enugu State, Nigeria.

3.     Department of Medical Laboratory Sciences, Faculty of Health Sciences and Technology, Enugu State University of Sciences and Technology, Enugu State.

4.     Department Of Anatomy, Faculty of Basic Medical Sciences Chukwuemeka Odumegwu Ojukwu University Uli Campus, Anambra State.

 

 

ARTICLE INFO

ABSTRACT

 

Article No.:100520127

 

Type: Research

 

 

Consuming a well-balanced diet containing abundant fresh fruits and vegetables can ensure overall health. The comparative study on percentage bacterial loads in over fermented Pentaclethra macrophyllabenth and over riped Mangiferaindica has been studied. The research is geared towards knowing the various bacteria that can occur in over fermented P.macrophyllabenth and in over ripedM.indica. Culture media was used to isolate the organisms contained in P.macrophyllabenth and M.indica. Other tests used to identify the various organisms are coagulase test, catalase test, and gram staining tests. The result of the bacteriological test showed that staphylococcus aureus, Klebsiella specie bacillus, pseudomonas, streptococcus specie, Escherichia coli, and salmonella were commonly isolated from both fruits, but Micrococcus specie was isolated from P.macrophyllabenth but not from M.indica. Staphylococcus aureus occurred more in P.macrophyllabenth while salmonella organisms occurred highest in M.indica. The commonest gastrointestinal disorder reported in consumers of over fermented P. macrophyllabenth and M. indica is gassy stomach followed by heart burn. It could be deduced from this study that consumption of over fermented P. macrophyllabenth and over riped M. Indica may not be of good help to the gastrointestinal system.

 

Accepted:  08/10/2020

 

Published: 11/11/2020

 

*Corresponding Author

Prof F.N Oguwike

 

E-mail: foguwike@gmail.com

Phone: 08037791363

 

Keywords:

Consumers; bacteria; percentage; Escherichia coli; mango; African oil bean; fruits

 

 


Return to Content       View [Full Article - PDF]  

[Full Article - HTML]              [Full Article - EPUB]


 

 

                       


REFERENCES

 

Achinewhu S.C, (1980). Composition and Food potential of African oil beans (Pentaclethra macrophyllabenth) and bean (Mucunaprutiens). Journal of food science 47p 1738-1739.

 

Baker F.J, Silverton R.E, (1998). Microscopic Examination of Bacteria, Introduction to Med. Lab Technology 6th Edition. Butterworth- Heinemann publications Linacre House, 225 Wildwood Avenue, Woburn M.A 01801-2041.

 

C.E Aguoru, S. Maaji, and J. OOlasan (2015). Bacterial Contaminants on surfaces of some Edible Fruits sold in Markurdi, Metropolis, Benue State, Nigeria. International Journal of current Microbiology and Applied sciences ISSN: 2319-7706 vol. 4 Number 6 pp 334-340.

 

Enejiugha V.N and Akanbi C.T, (2005). Compositional changes in African oil bean seed (Pentaclethra macrophyllabenth seed) during thermal processing. Pakistan Journal of nutrition 4(1) p27-30.

 

Gbadaga T.H, Samonde B.k, Musuna .C., Chibanda D, (2008). The microbiological quantity of informally vended foods. Food control 2008: 19 829-832. Doi: 10.1016/J. Food count. 2007.07.016.

 

Gillie R.R, (1973).Salmonella 1, Microbial infection. Med. Microbiology 12th edition 7:314-319.   

 

Ikhuoria E.U, Aiwenegbe A.E and Okoli R, (2006). Characteristics and Composition of African oil bean seed (Pentaclethra macrophyllabenth). Chemtech journal 3p 309-310.

 

Keay R.W. J, Onochie C.E.A and Stanfield D. P, (1969).Nigerian Trees. Department of Forest Research Ibadan p11, 119-120.

 

Olasupo N.A, Smith S.I, Akinsinde K.A, (2002). Examination of Microbial Status of selected indigenous fermented foods in Nigeria. J. Foods p85-93.

 

   Oguwike F.N, Emenuga V.N, Ebede S.O Nwobodo H, Offor C.C, Eluke B.C, (2017). Consumption of Uncooked Fermented P.macrophyllabenth (Ugba) and its bacteriological effects in the gastro-intestinal Tract System of male albino wistar rats. Greener Journal of Epidemiology and Public Health Vol 5 (5) pp 050-055.

 

Wikipedia 2013, The free encyclopaedia.


 

 

 

Cite this Article: Oguwike, FN; Emenuga, VN; Nwobodo, HA; Imanyikwa, OEI; Usige, E (2020). Comparative Study on Percentage Bacterial Loads in Over Fermented Pentaclethra macrophyllabenth (Ukpaka) and in Over Riped Mangifera indica (Mango) and their Effect in the Gastrointestinal Systems of the Consumers. Greener Journal of Medical Sciences, 10(2): 37-42.

 

 

 

 


Call for Papers

Call for Scholarly Articles


Authors from around the world are invited to send scholary articles that suits the scope of this journal. The journal is currently open to submissions and will process and publish articles monthly in two yearly issues.


The journal is centered on quality and goes about its processes in a very timely fashion. Seasoned editors/reviewers will be consulted to review each article(s), profer quality evaluations and polish the articles with expertise before publication.


Simply send your article(s) as an e-mail attachment to manuscripts@acad.gjournals.org or manuscripts.igj@gmail.com.



Advertisements


Search

Login Form



Other Journals


Newsletter