The chloroform and ethanol extracts of seeds and leaf of Moringa oleifera were investigated for antimicrobial activity against some selected food-borne microorganisms as a first step in the screening of the extracts for preliminary sanitizing/preservative properties on foods. The preliminary phytochemical screening and antimicrobial assay were carried out using standard procedures. The results of the phytochemical analysis revealed differences in the presence of the phytochemicals among the extracts. Saponins were detected in all the extracts while tannins were only detected in Moringa oleifera leaf chloroform extract. The antibacterial assay results show that M. oleifera leaf ethanol extract exhibited broad spectrum activity against the test organisms with Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Enterobacter aerogenes susceptible. The MIC values ranged between 2.0 and >4.0mg/ml for all the organisms. M. oleifera seed chloroform extract was only active against E. coli and Salmonella typhimurium. The MIC values ranged between 1.0 and >4.0mg/ml for the tested organisms respectively. Antifungal activity result revealed 100% inhibition in growth of Mucor and Rhizopus species by M. oleifera seed chloroform extract at concentration of 1mg/ml. Standard Ketoconazole (control) inhibited the test organisms by 100% at 0.5mg/ml concertration. The result of this study have shown the potentials of M. oleifera extracts as sanitizers/preservatives by inhibiting the growth of the test organisms, which range from food-borne pathogens to spoilage causing organisms in foods.

The anti-pseudomonal activities of aqueous, chloroform and ethanolic extracts of leaf of Senna siamea (Lam) were evaluated by agar disc diffusion method. This was with the aim of substantiating the ethnomedicinal use of the plant as anti-bacterial. All the extracts were not active to Ps. aeruginosa at the concentration levels of 100µg/disc and 200μg/disc, however the extracts were active at high concentration levels of 500µg/disc and 1000µ/disc revealing a dosedependent antibacterial activity. Aqueous extract was the most active with zone diameter of inhibitions of 16mm and 30mm followed by ethanolic extract which had zones of inhibition of 10mm and 16mm and the least was chloroform extract which has zone diameter of inhibitions of 08mm and 14mm, all at 500µg/disc and 1000µg/disc concentrations respectively. Ciprofloxacin (oxoid) as positive control had zone diameter of inhibition of 35mm in all the test plates. The antipsedomonal potential of the leaves of Senna siamea Lam leaf may be due to the phytochemical compounds present in the leaf extracts, which were found to be tannins, saponnins and steroids. However aqueous extract proved to be a more suitable candidate for use in the treatment of diseases cause by Pseudomonas aeruginosa. Hence, antimicrobial evaluation and biotechnological study of the whole plant are thus recommended.

The feasibility of bioethanol production from rice husk as an important sustainable alternative source of biofuel with a and management of agricultural wastes was undertaken. The content of cellulose and hemicelluloses from the rice husk collected from rice processing site was evaluated followed by ethanol production. The process for bioethanol production involves three basic steps: pretreatment with an alkali, enzymatic hydrolysis using Aspergillus niger and Trichoderma harzianum and sugar fermentation by Saccharomyces cerevisiae, and all carried out in accordance to standard procedures. Results collected revealed that the rice husk contain 38% cellulose and 35% hemicelluloses. difference (p<0.05) in the yields of the reducing sugar obtained from the substrate (5g) usi Aspergillus niger (2.81g\L) and Trichoderma h After fermentation of the substrates at 30 there was significance difference ( niger (6.99%) and Trichoderma harzianum choice in bioethanol production using rice husk substrate when compared to Trichoderma harzianum. Keywords: Bioethanol, Rice husk, Aspergillus niger, Trichoderma harzianum, Saccharomyces cerevisiae . INTRODUCTIONAgricultural wastes are among the ca environmental pollution; their conversion useful products may ameliorate the problem they cause. Ethanol productions from cellulosic agricultural waste materials offer a solution to some of the recent environmental, economic, and energy problems facing worldwide. Nationally, energy costs are on the rise and forecasts of petroleum supply disrupt once again making new (Ajeet et al Rice husk consist on 36-40% cellulose, and 12 19% hemicelluloses (Banerjee et Generally, a large amount of rice husk is dumped as waste which results in waste disposal problem and methane emissions. Moreover, the low density of rice husk can cause it to be air-borne easily resulting in breathing problems if inhaled (Nyachaka 2013). The present study was set up with the aim of using rice husk as a substrate for bioethanol production in view of the present call by government and other organizations for conversion of waste to wealth MATERIALS AND METHODS Collection of Samples Rice husk (fito rice) was collected from rice processer at Dawanau, Dawakin tofa local The feasibility of bioethanol production from rice husk as an important sustainable alternative source of biofuel with a view to minimize both the emission of green house gases and management of agricultural wastes was undertaken. The content of cellulose and hemicelluloses from the rice husk collected from rice processing site was evaluated followed he process for bioethanol production involves three basic steps: pretreatment with an alkali, enzymatic hydrolysis using Aspergillus niger and Trichoderma harzianum and sugar fermentation by Saccharomyces cerevisiae, and all carried out in andard procedures. Results collected revealed that the rice husk contain 38% cellulose and 35% hemicelluloses. The result also revealed that there is significance <0.05) in the yields of the reducing sugar obtained from th...

Hazard analysis and critical control point (HACCP) was carried out during the production of African locust bean seeds condiment (Daddawa) in a location that specialized in it's manufacturing namely Kwanar-yandaddawa (Dawakin-Tofa Local Government Area) Kano State, Nigeria. The analyses consisted of determination of the aerobic, anaerobic mesophilic bacterial, staphylococcal and fungal counts. In addition, detection of E. coli 0157: H7, Staphylococcus aureus and Clostridium perfringens on the raw seeds before processing and the processed daddawa were also carried out. The raw seeds, processed seeds, production stages and additives had high total microbial count in the range of 10 9-10 11 cfu/g, which is above the maximum acceptable limit of 10 5 cfu/g. Bacteria isolated and biochemically characterized were Staphylococcus spp, Clostridium perfringens and E. coli 0157: H7. Mucor and Rhizopus were the fungal genera frequently isolated from most of the samples with Aspergillus fumigatus least isolated. Clostridium botulinum was not isolated at Kwanar yandaddawa. The raw seeds, sand used in dehauling, diluents, pawpaw leaves used as additives as well as final molding, comparing (tabletting) and display for sale to consumers are therefore regarded as a critical control points.

Aim:The preservative effect of waxes (paraffin and ester) in addition to buffers (pH 9 and 10) and aqueous extracts (P. biglobosa pod, G. senegalensis and B. aeyptiaca leaves) were studied on fruits and vegetables. Methodology: The preservative effects of the waxes was determined by treating fresh ripe tomatoes, peppers and oranges with buffer (pH 9, 10) for 2 minutes and wax for 3 minutes using the dipping method and for extracts, washing daily with 5mg/ml or 10mg/ml for 3 minutes. Controls were untreated and unwaxed. Number of days taken for fruits and fruit vegetables to deteriorate was recorded and compared. Results: Results showed waxing was highly effective on pepper (30 days), moderately effective on orange (26 days) and fairly effective on tomato (15 days). Among the waxes, paraffin was more effective (9 -30 days) in increasing shelf life than ester (9 -14 days) and the control (6-8 days). P. biglobosa extract application proved more effective (17 -26 days) than Guera senegalensis (13 -14 days), Balanites aegyptiaca (8 -13 days) and the control (9-11 days) in extending the shelf life of the test fruits and vegetables. Statistically, significant differences (P > 0.05) exist between shelf life of tomatoes, oranges and peppers used as control and those subjected to treatments. Comparison of the preservative activity indicated paraffin wax > P. biglobosa > G. senegalensis > B. aegyptiaca > ester wax.