PREVALENCE OF PULMONARY TUBERCULOSIS IN GBOKO, BENUE STATE, NIGERIA
Pulmonary Tuberculosis (PTB) is a major public health problem in Nigeria. It was declared a national emergency in 2006 after which an emergency plan for the control of TB in Nigeria was developed. The country is currently ranked 10th among the 22 high TB burden countries in the world. Tuberculosis is an important opportunistic infection in HIV/AIDS. Benue state is the highest HIV endemic state in Nigeria and investigation of tuberculosis cases and Mycobacterial resistance patterns are needed....
ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF THE LEAF EXTRACTS OF Solanecio biafrae AGAINST SOME SELECTED CLINICAL ISOLATES
An average Nigerian household consumes vegetables of various kinds but are ignorant of their antibacterial properties and other benefits. There is also an increase in the prevalence of multidrug resistant strains of bacteria which has raised the spectra of untreatable bacterial infections. This challenge has requested for urgency to search for new infection-fighting strategies. This study therefore investigated the antibacterial activities of the ethanolic and acetonic leaf extracts of Solane...
Application of mycology in forensic science
Abstract Forensic Mycology is the application of Mycology for producing evidence in terms of criminal investigation and their further evaluation in the court of law. The problem with relative neglect of Mycology in Forensic science is currently leading to insufficient knowledge, in order to support the needs for fungal expertise in areas of criminal investigation. Mucor hiemalis and Penicillium griseofulvum had been used to determine the minimum interval since death, Coprinus comatus, Hebelom...
MICROBIOLOGICAL EFFECT OF FERMENTATION ON THE NUTRIENT, ANTINUTRIENTS AND FUNCTIONAL PROPERTIES OF FERMENTED LIMA BEANS SEEDS (Phaseolus lunatus).
ABSTRACT Semi- solid raw Lima beans (Phaseolus lunatus) were fermented for a period of ten days, chemical (proximate composition, antinutritional contents, pH, and total titratable acidity) and physical changes (temperature, odour, and texture) occurring during the fermentation of the lima beans were monitored. The fermentation was carried out for 48, 96, 120, 168 and 192 hours respectively at ambient temperature. The microbial load was as well monitored. Microorganisms isolated from the sam...