Antibacterial Effect Of Azanza Garckeana (Fruit) On Some Gram Negative Enteric Rods

Abstract Azanzagarckeana fruit was investigated using cold maceration, the phytochemicals screening which shows the presence of secondary metabolites likesaponins, tannins, flavonoids, steroids and alkaloids. The antibacterial effect of the various concentrations(20, 40, 60, 80 and 100µg/ml) of the extract were investigated. The extract was active against the isolates which are Escherichiacoli, salmonellaspp, Klebsiellaspp and enterobacter spp. The efficacy of the extract increase with increase in the concentration.Enterobacterspp and Klebsiellaspp were more susceptible to the extract while, Escherichiacoli and Salmonellaspp are less susceptible.
TABLE OF CONTENTSTitle page   ------------------------------------------------------------------ --iFly page-------------------------------------------------------------------------iiDeclaration ----------------------------------------------------------------- --iiiCertification----------------- ----------------------------------------------- --ivDedication----------------------------------------------------------------------vAcknowledgement ------------------------------------------------------------viAbstract-------------------------------------------------------------------------viiTable of content----------------------------------------------------------------viiiList of Tables--------------------------------------------------------------------x
Chapter one1.0 Introduction………………………………………………………..11.1 Statement of the problem……...…………………………………..21.2 Aim ……..…………………………………………………………..21.3 Objectives ………………………...………………………………...21.4Justification……………….…………………………………………2 Chapter two2.0 literature review……………………….……………………………32.1 Local names…………………………………………………………42.2Description…………………………………………………………...42.3Constituent…………………………………………………………...6
Chapter three3.0Materials and methods……………………………………………...83.1 Materials……………………………………………………………83.2 source of the fruit…………………………………………………..83.3 Extraction method…….……………………………………….……83.4 Phytochemicals screening…...……………………………………...93.5 source of isolates…………..………………………………………...93.6 Antibacterial supceptibility test…..………………………………..93.7 Determination of minimum inhibitory concentration(MIC)…….103.8 Determination of minimum bacteriocidal concentration(MBC)...10
Chapter four4.0 Results……………………………………………………………….114.1 Tables……………………………………………………………......11
Chapter five5.0 Discussion and conclusion…………..……………………………..165.1 Discussion…………………………………………………………..165.2 Conclusion..…………………………………………………...……17      Reference…………………………………………………………...18