Despite tremendous progress in human medicines infectious diseases caused by bacteria, fungi, viruses and parasites are still a major threat to public health. Their impact is particularly large in developing countries due to relative unavailability of medicines and emergence of widespread drugs resistance.The aim and objectives of this research work was designed to carried outthe Phytochemical analysis, proximate composition and to evaluate the antimicrobial activities of the Ziziphus jujube and Ziziphus spina-christi leaves against clinical bacterial isolates (Escherichia coli, Staphloccoccus aureus and Klebsiella pneumoniae)as they were found out that since ancient times to date, they are used in treating various antimicrobial, ailment and disorders etc. The results of the research shows that, the effect of antibacterial activities of both aqueous and ethanolic extracts of Ziziphus jujube (e extract conc. aqueous; F=119.37, Bacterial extract conc. aqueous; F=1.00 and extract conc. ethanol; F=15.74, Bacterial extract conc. ethanol; F=0.59) are reciprocally proportional to their counterpart, Ziziphus spina-christi (extract conc. aqueous; F=54.96, Bacterial extract conc. aqueous; F=0.94 and extract conc. ethanol; F=81.11, Bacterial extract conc. ethanol; F=1.37). In sum, the minimum inhibitory concentration of Ziziphus jujube shows that the aqueous extract has MIC at range of 11.7 to 8.7mg/ml on all tested bacteria but the ethanolic extract has M.I.C of 14.8 to 8.2mg/ml range on E.coli, Klepsiellaspp and S. aureus. While, the minimum inhibitory concentration of Ziziphus spinachristi shows MIC of aqueous extract range of 12.8 to 8.3mg/ml on E. coli, Klepsiella spp and S.aureus. But, Ziziphus spinachristi MIC of ethanolic extract is 13.5 to 8.8mg/ml on all the tested bacteria. In sum, Zizuphus spina-christi has lower nutritional content and low MIC ethanolic extract than that of Ziziphus jujube.

Poultry feeds are food materials used in raising poultry birds. Poultry is the second most widely eaten meat in the world, accounting for about 38% of the world meat. The diseases of poultry is like the disease of other animals. They may be caused by pathogenic organisms, nutritional deficiency and from wound. This study was designed and carried out to determine the load and species of fungi and bacteria contaminating poultry feeds. A total of 6 samples were collected from different feed types and source of feeds inside poultry farm and markets feeds. The isolates were identified according to their cultural, microscopic and biochemical properties to the following gram negative bacteria include Escherichia coli and Proteus spp and gram positive bacteria include Staphylococcus aureus and Streptococcus spp. The fungi includes Aspergillus niger, Penicillium spp, Fusarium spp, Rhizopus spp, Mucor spp, and Cladosporium spp. It is concluded that poultry feeds, especially those inside farms are harbouring potential pathogenic bacteria and fungi loads that are far above the acceptable levels, thus constituting a public health hazard and necessitate the application of the standard measures for production of feeds by manufacturers and health authorities. Therefore, the study recommends that hygienic production of poultry feed is a public health issue, proper treatment of feed ingredients and application of hygienic measures such as HACCP, starting from harvesting of feed ingredients to the storage, processing of feeds, packaging, transporting and eventual marketing of the bagged feeds is need of the hour.

Challenges related to energy shortages are increasingly frequent both at the local and global scale due to population growth and the desire for a higher standard of living. The growing demand for oil and natural gas caused by high consumption levels is one of the current major problems faced by the world population. Therefore, new forms of energy generation must be investigated that would eventually allow the diversification of the present energy matrix, which has an almost 90% dependence on fossil fuels the world over. This coupled with long-term economic and environmental concerns have resulted in a great amount of research in the past decades on renewable sources of liquid fuels to replace fossil fuels. Burning fossil fuels such as coal and oil releases carbon dioxide (CO 2 ), which is a major cause of global warming. It is anticipated that not a single source of alternative energy but a mix of various energy sources and carriers will contribute to the energy system of the future. Among the various sources that has been explored, biogas offer one of the best alternative options as they present a viable option for improving sustainable development through energy security and reducing the emission of greenhouse gases. This paper elaborates on Biogas production as the alternative source of fuel. The paper also outlines the importance of Biogas production as a means of reducing problem of power energy, environmental vandalism, loss of resources, climate change and also reduce environmental pollution caused by cars, motorcycle and industrial activities as also burning of woods.

Sample of pepper was collected from two selected vegetable markets and used to determine the most effective method of increasing shelf life of pepper. In the research two treatment methods used by marketers of vegetables washing with water and detergent were compared. The results showed that five fungal colonies were isolated from pepper samples obtained from the study aeas. The five fungal colonies isolated from the two markets have the following frequency of occurrence A. niger 17 ( 28.3 %) A. fumigatus 12 (23.3%), R. stolonifer 12 (20.0%), A. flavus 09(15.05%) and Mucor spp 08 (13.3%). Out of the total 60 fungal colonies isolated in the two markets, more colonies were counted from water wash pepper 37 ( 61.0%), while lower colony counts were recorded from detergent washed pepper in the two locations 23 ( 38.3%). It is clear therefore that, this investigation has established fewer fungal colonies counted from detergent washed samples in the two markets is that washing of pepper with detergent is more effective in increasing the shelf life of pepper by removing the surface contaminant micro-organisms.