Bacteria

Evaluation of the Antibacterial Potential of Salvia hispanica (Chia Seeds) Against Selected Bacteria

Medicinal plants have long been explored for their therapeutic potential, especially in the search for new antimicrobial agents to address rising antibiotic resistance. Salvia hispanica (chia seeds) has attracted scientific interest due to its rich bioactive profile and associated health benefits. This study investigates the phytochemical composition and antimicrobial activity of aqueous and ethanolic seed extracts.
AuthorName(s)
Osayi Brenda Isichei-Ukah
Judith Obianuju Izuagba
Osaretin Aduba

Molecular Characterization of Bacteria Associated with the Spontaneous Fermentation of Bambara Nut in “Ogirri”

Fermentation is one of the oldest methods of food preservation known to man. Oil seeds and legumes have been fermented to give condiments. Molecular characterization of the bacteria associated with the spontaneous fermentation of Bambara nut (Vigna subterranea) seeds into “Ogirri” was carried out. Vigna subterranea seeds were subjected to pre-treatments of soaking and boiling and spontaneously fermented in 3 setups for a period of 96 h at 28±2 0C to yield ogirri product.

AuthorName(s)
*B.A. Omogbai
A.A. Aghahowa
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