Agbo which is the Yoruba name for herbal medicine, is an aqueous decoction produced from mixtures of several plant parts such as leaves, stems, roots and barks that is used in treating illnesses and diseases. The study was carried out to ascertain the microbial load, level of heavy metal contamination and antibiotics sensitivity of bacteria isolated from agbo sold in Warri, Delta State. A total of twenty-five (25) agbo samples collected from five (5) locations were analyzed. The pH values of the various agbo samples ranges from 3.38 ± 1.05 to 7.23 ± 1.02. Concentration of Iron ranges from 6.085 ± 1.00-21.904 ± 3.04 mg/l, Lead ranges from 0.006 ± 0.00-0.021 ± 0.08 mg/l, Cadmium ranges from 0.028 ± 0.10-0.102 ± 0.11 mg/l, Mercury ranges from 0.003 ± 0.00-0.010 ± 0.08 mg/l, Arsenic ranges from 0.002 ± 0.00-0.007 ± 0.05 mg/l and Chromium ranges from 0.012 ± 0.03-0.034 ± 0.01 mg/l respectively. The mean total viable count ranges between 25 ± 1.03 X 104-44 ± 0.06 X 104 cfu/ml, total coliforn count ranges between 0.15 ± 0.51 X 104-0.30 ± 0.11 X 104 cfu/ml and total fungal count ranges between 25 ± 1.06-49 ± 1.05 X 104 cfu/ml respectively. S.auerus (29.4%) was the predominant bacteria. This was followed by Klebsiella species (23.5%), E.coli (17.6%), Salmonella species (11.8%), Proteus mirabilis (11.8%) and Enterobacter species (5.9%). Aspergillus species (23.8) was the predominant fungi. This was followed by Candida species (19.0%), Penicillium spp (14.3%), Mucor (14.3%), Botrytis (9.5%), Fusarium spp (9.5%), Geotrichum spp (4.8%) and Phoma spp (4.8%). All the isolates were resistant to ampicillin. S.areus was susceptible to augmentin, gentamycin and ceporex, E. coli was susceptible to ciprofloxacin, gentamycin and nalidixic acid. Klebsiella spp was susceptible to ciprofloxacin and getamycin, Salmonella spp was susceptible to ciprofloxacin, P.mirabilis was susceptible to ciprofloxacin and gentamycin, and Enterobacter spp was susceptible to pefloxacine, augmentin and gentamycin.
Due to higher market prices for branded vegetable oils (BVO), many consumers are compelled to make do with unbranded vegetable oils (UVO) without any details about the manufacturers or where such oils are sourced. This has raised public health concern over suitability of UVO for consumption purposes. This study was carried out to investigates the quality index of UVO sourced from five different markets in Benin City against king's vegetable oil (BVO). Three chemical properties of acid value (AV), iodine value (IV) and saponification (SV) were determined. AV for both BVO and UVO were outside the 0.6mgKOH/g stipulated by CODEX STAN 210. No significant difference (p <0.05) was observed in the IV for both UVO and BVO. However, UVO sourced from New Benin had the highest IV of 104.48±7.93(I2/100g) while the BVO yielded the least IV value of 97.760±3.6.69(I2/100g). SV was highest in UVO sourced from Oba market 295.3±29.44 (mg KOH/g) while the BVO with a yield of 129.8±45.30(mg KOH/g) gave least SV. The three chemical properties of AV, IV and SV for UVO from the different markets where not too far in values when compared with BVO. However, more studies on more chemical parameters and physical properties of UVO in these markets must be carried out to douse fear over consumption of UVO sourced from these markets
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