Antibacterial Activity and Phytochemical Analysis of Aqueous Leaf Extract of Azadirachta Indica on Bacteria Isolated From Cooked Foods (Rice and Beans) Among Street Hawkers Volume 6 - Issue 4

Odeh AP¹*, Zainab AB² and Usman AA³

• ¹Nutrition International, PHCDA Dutse, Jigawa State
• ²Department of Microbiology, Sokoto State University
• ³Department of Microbiology, Usmanu Danfodio University Sokoto State

Received:August 25, 2021   Published: September 20, 2021

Corresponding author:Odeh AP, Nutrition International, PHCDA Dutse, Jigawa State

DOI: 10.32474/RRHOAJ.2021.06.000247

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The present study was carried out to screen the Phytocompounds and as well evaluate the antibacterial activity of the aqueous leaf extracts of the neem tree (Azadirachta indica) on bacteria isolated from prepared spoilt rice and beans. Aqueous extract of leaves of A. indica (Neem) were tested against Staphylococcus gallinarum, Bacillus lentus, Clostridium sordellii, Bacillus firmus and Clostridium botulinum that were isolated from the spoilt cooked rice and Beans. The Neem plants were collected fresh from UDUSOK/permanent site at the Biological garden and transferred to herbarium for authentication before allowing to dry. The activity of the extracts was studied and determined at different concentrations of 100mg/ml, 150g/ml, 200mg/ml and 250mg/ml on the bacteria using agar well-diffusion method. The susceptibility of the bacteria to the extracts was determined by measuring the diameter of inhibition zones formed around the plates. The test analysis showed different zones of inhibition that increased with the increase of the plant extracts concentration on the test organisms. In this study, B. lentus and C. sordellii were susceptible to the extracts at certain concentrations and S. gallinarum were susceptible to the extracts at all concentration while, B. firmus and C. botulinum were resistance to the effect of the extracts at all concentrations used as such there was no zone of inhibitions observed. The results showed that the effectiveness of the extracts was dependent on the concentration used thus the increase of extract concentration increase with the zone of inhibition.

Keywords:Aqueous Extracts; Susceptible; Zone of Inhibitions; Concentration

Abstract| Introduction| Materials and Methods| Biochemical Characterization| Results and Discussions| Conclusion| Reference|