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 CONTENTS
Title page ------------------------------------------------------------------ --i
Fly page-------------------------------------------------------------------------ii
Declaration ----------------------------------------------------------------- --iii
Certification----------------- ----------------------------------------------- --iv
Dedication----------------------------------------------------------------------v
Acknowledgement ------------------------------------------------------------vi
Abstract-------------------------------------------------------------------------vii
Table of content----------------------------------------------------------------viii
List of Tables--------------------------------------------------------------------x
Chapter one
1.0 Introduction………………………………………………………..1
1.1 Statement of the problem……...…………………………………..2
1.2 Aim ……..…………………………………………………………..2
1.3 Objectives ………………………...………………………………...2
1.4Justification……………….…………………………………………2
Chapter two
2.0 literature review……………………….……………………………3
2.1 Local names…………………………………………………………4
2.2Description…………………………………………………………...4
2.3Constituent…………………………………………………………...6
Chapter three
3.0Materials and methods……………………………………………...8
3.1 Materials……………………………………………………………8
3.2 source of the fruit…………………………………………………..8
3.3 Extraction method…….……………………………………….……8
3.4 Phytochemicals screening…...……………………………………...9
3.5 source of isolates…………..………………………………………...9
3.6 Antibacterial supceptibility test…..………………………………..9
3.7 Determination of minimum inhibitory concentration(MIC)…….10
3.8 Determination of minimum bacteriocidal concentration(MBC)...10
Chapter four
4.0 Results……………………………………………………………….11
4.1 Tables……………………………………………………………......11
Chapter five
5.0 Discussion and conclusion…………..……………………………..16
5.1 Discussion…………………………………………………………..16
5.2 Conclusion..…………………………………………………...……17
Reference…………………………………………………………...18
