Comparative Study of the Antibacterial Quality of Aseptical Prepared [Dawadawa] from Locus Beans and Soybeans
AbstractThis project work has vividly revealed the comparative study of the antibacterial quality of aseptically prepared dawadawa from locust beans and soya beans sold in Birnin Kebbi, central market. The test organisms used for this research were Escheriachia coli, Staphylococcus aureus, Pseudomonas spp, Salmonella spp. Agar well diffusion method was used to test the antibacterial effect of the two samples this was obtained by dissolving the samples in distilled water. Varying concentration of each of the samples were prepared.1mg/ml, 2mg/ml, 3mg/m1, 4mg/ml, 5mg/ml, 10mg/ml 20mg/ml 25mg/ml. The test medium use was nutrient agar on each nutrient agar plates four wells dug and filled with the samples. The test bacteria were inoculated and incubated for 24hrs after which the zone of inhibition were observed and was measured in millimeter. Soya beans has the highest zone inhibition [22mm] against Pseudomonas spp and Staphylococcus aureus at [25mg/ml] concentration while the lowest zone of inhibition [1mm] was observed on Pseudomonas spp at concentration of [2mg/ml]. Statically analysis confirms that there is significance between the antibacterial activity of locust and soya beans dawadawa.
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