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Articles by O.O. Aboaba
Total Records ( 2 ) for O.O. Aboaba
  Bola Osuntogun and O.O. Aboaba
  The microbial and physico-chemical quality of our commercially produced non-alcoholic beverages-Ginger beer, Soya milk, Soborodo drink and kunun-zaki-were investigated. The organisms isolated included lactic acid bacteria like Lactobacillus, Streptococcus and Leuconostoc. Other bacterial isolates were Staphylococcus, Bacillus and Pseudomonas while the fungi were Penicillium, Aspergillus, Trichoderma, Candida and Saccharomyces. Studies were also carried out on the sensory evaluation and shelf-stability during storage. A combination of pasteurization and refrigeration was found most suitable for prolonged shelf life and consumer acceptability. Chemical analysis showed that the major food components were retained, though some toxic elements were detected like Cadmium and-Chromium even above the permissible levels.
  O.O. Aboaba , S.I. Smith and F.O. Olude
  Sixteen preparation of the ethanol and aqueous extracts of four edible plants, Entada africana (bark),Terminalia avicennoides (bark),Mitragyna stipulosa (bark) Lannae acida (stem bark) were screened for their inhibitory effects on ten strains of E coli 0157:H7 (EHEC) using the agar diffusion method. It was shown that ethanol extracts of Entanda africana inhibited all the ten strains used, some extracts showed variable antibacterial activities while some others could not cause any inhibition. The minimum inhibitory concentration (MIC) of the potent extracts ranged from 1.56mg/ml to 50.00mg/ml while the minimum bacteriocidal concentration (MBC) was between 6.25mg/ml to 25.00mg/ml. Pytochemical screening of the extracts revealed that all contained saponin. Some showed presence of tannins and glycosides while alkaloid was not detected in all samples.
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