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Comparative studies were carried out on the ability of pure strain of Rhizopus oryzae and Saccharomyces cerevisae to alter the nutritional quality of cassava flour produced from low- and medium-cyanide variety of cassava tuber. Low- and medium-cyanide variety of cassava tubers were collected from International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria. These tubers were washed, peeled, grated and aseptically inoculated with pure strains of Rhizopus oryzae and Saccharomyce cerevisae in nutrient solution respectively, before allowing them to ferment aerobically for 3 days. The fermented mash was subsequently dried and milled into cassava flour. Subsequently, the proximate, mineral and the antinutrinet composition of the cassava flour were determined. The results of the study revealed that the unfermented flour from low-cyanide cassava variety had higher protein, fibre, ash, fat, Ca, Na and K; while those produced from medium-cyanide variety, had higher antinutrinet (tannin, cyanide & phytate), Zn, Mg and Fe content. However, solid substrate fermentation of the cassava mash using Rhizopus oryzae and Saccharomyces cerevisae respectively caused a significant (P < 0.05) increase in the protein and fat content. The nutrient enrichment was significantly higher (P < 0.05) in flour produced from low-cyanide cassava variety. In addition, Saccharomyces cerevisae fermentation brought about a higher increase in the nutrient content than Rhizopus oryzae fermentation. Conversely, fermentation of the cassava caused a significant decrease (P < 0.05) in the antinutrient content of the flour; although, the level of decrease was more in the flour produced from low-cyanide variety than medium-cyanide variety. Nevertheless, there was no significant difference (P > 0.05) in the ability of the fungi to decrease the antinutrient (except phytate) of the cassava flour. Furthermore, micro-fungi fermentation did not cause a significant change (P > 0.05) in mineral content (except Mg and K) of the fermented cassava flour. In conclusion, unfermented cassava flour produced from low-cyanide cassava tubers had high nutrient composition and low antinutrient content and more susceptible to micro-fungi nutrient enrichment and detoxification than medium-cyanide variety. Furthermore, Saccharomyces cerevisae was more efficient in the nutrient enrichment of the cassava flour than Rhizopus oryzae.

Aim: To study the antibacterial effect of Chromolaena odorata extracts on multidrug resistant Staphylococcus aureus, Pseudomonas aeruginosa and Klebsiella pneumoniae from wounds. Place of Study: University of Medical Sciences Teaching Hospital, Akure, Ondo State, Nigeria, between January and June 2019. Methodology: A total of 87 wound swabs were collected from patients of University of Medical Sciences Teaching Hospital, Akure. Air-dried and powdered C. odorata leaves were extracted using hot water, ethanol and methanol as extraction solvents and concentrated using a rotary evaporator. The concentrated C. odorata extracts were purified using chromatographic techniques. Qualitative and quantitative phytochemical screening of C. odorata extracts were done by standard methods. Antibiotics susceptibility pattern of bacterial isolates to a panel of ten (10) conventional antibiotics was determined by disc diffusion method. Results: C. odorata methanolic extract had the highest extract yield (26.2%). From the multidrug resistance analysis, 66.7% of bacterial isolates tested had multidrug resistance index (MDRI) of 100%. Pseudomonas aeruginosa was susceptible to 100 mg/ml of C. odorata ethanolic extract but resistant (0.00±0.00) to 100 mg/ml of hot aqueous C. odorata extract. Conclusion: This study reveals the inhibitory activities of C. odorata extracts on multidrug resistant bacteria isolated from wounds and an indication of their potential in the treatment of wound infection.

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