Abstract Aim: This study evaluated the effects of ginger (Zingiber officinale), garlic (Allium sativum), and salt on the quality, nutritional composition, and shelf life of both laboratory-fermented and market-purchased locust bean products. Methods: Raw seeds were boiled, dehulled, and fermented naturally for 36 hours. Fermented samples were treated with individual and combined preservatives (2% w/w) and stored at ambient temperature (28–30 °C) for 75 days. The proximate and elemental c...
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....
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...
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...
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...
ACADEMIC QUALIFICATION WITH DATE
• M.sc Medical Microbiology 2019
• Adolescence Reproductive Health,HIV/AIDs care programme certificate 2015
• B.Sc (Hons) in Microbiology (2nd Clas
