ABSTRACT

The effect of spoilage on the antimicrobial and phytochemical component of ginger and garlic was studied. The antimicrobial activity of different solvent (aqueous and ethanol) was tested against Staphylococcus, Aspergillus, Penicillum, Bacillus, Pseudomonas, using agar well diffusion assay. The highest antimicrobial activity obtained with unspoilt ginger, spoilt ginger, unspoilt garlic, spoilt garlic were against Penicillium with the zone of inhibition (20.67mm), Aspergillus (17.67mm), Staphylococcus (23.00mm), Penicillum ( 15.33mm). In aqueous solution the unspoilt ginger showed minimum activity with the zone of inhibition (8.33mm) against Bacillus, spoilt ginger (6.67mm) against Bacillus, unspoilt garlic(14.67mm) against Pseudomonas, spoilt garlic (9.67mm) against Penicillum and demonstrated maximum  activity of unspoilt ginger with the zone of inhibition (16.67mm) against Aspergillus, spoilt ginger (12.00mm) against Staphylococcus, unspoilt garlic(17.67mm) against staphylococcus, spoilt garlic (12.33mm) against Staphylococcus. In ethanol the unspoilt ginger showed maximum activity with the zone of inhibition(20.67mm) against Penicillum, spoilt ginger (17.67mm) against Aspergillus, unspoilt garlic (23.00mm) against Staphylococcus, spoilt garlic (15.33mm) against Penicillum, and demonstrated minimum activity of unspoilt ginger with the zone of inhibition (14.33mm) against Bacillus, spoilt ginger ( 11.67mm) aganistBacillus, unspoilt garlic ( 11.00mm) against Penicillum, spoilt garlic (8.67) against Bacillus. phytochemical screening of unspoilt extracts (Ginger and Garlic) Shows the presence of tannin, phenol, alkaloid, flavonoid while that of spoilt extract (Ginger and Garlic) shows less presence of saponin.

TABLE OF CONTENTS

Title page i

Certification ii ii

Dedication   iii

Acknowledgement   iv

Table of contents   v

List of tables viii

Abstracts ix

CHAPTER ONE

1.0 INTRODUCTION 1

1.1 Aim 3

1.2 Objective 3

CHAPTER TWO

2.0  LITERATURE REVIEW 4

2.1 Causes of Spoilage of Organic Food 4

2.1.1 Microbial Causes of Spoilage 4

2.2 Spices and Herbs 5

2.2.1 Antimicrobial Effectiveness of Spices and Herbs 5

2.3 Garlic 6

2.4 Active Compounds in Garlic 7

2.5.1 Function of Garlic 10

2.5.2 Antibacterial Activity of Garlic 11

2.5.3 Antifungal Activities of Garlic 12

2.5.4 Antiviral 13

2.5.6 Antioxidant 13

2.6 Garlic as Preservative Agent 14

2.6.1 Storage 14

2.6.2 Side Effects 15

2.7 History of Traditional Use of Ginger 15

2.8 Active Compounds in Ginger 16

2.8.1 Diarrhea 17

2.8.2 Nausea 17

2.8.3 Anti-Inflammation 18

2.8.3 Anti- Senilism and Antioxidation 18

2.8.4 Anti-Tumor and Anticancer 19

2.8.5 Antimocrobial Properties of Ginger 19

2.9 Therapeutic Uses of Ginger 20

2.9.1 Other Uses for Health 21

2.9.2 Toxicity and safety of ginger 21

2.9.3 Storage 22

CHAPTER THREE

3.0  Materials and Methods 24

3.1 Source of Material 24

3.2 Sample Preparation 24

3.3 Production Extract 24

3.4 Antimicrobial Activity Test 25

3.5 Qualitative Analysis and Quantitative Determination of the 

Phytochemicals 25

3.5.1 Test for Tannin    25

3.5.2 Determination Of Tannin    26

3.5.3 Test for Saponin. 26

3.5.4 Determination Saponin 27

3.5.5 Test for Flavonoid 27

3.5.6 Determination of Flavonoids 28

3.5.7 Test for Alkaloids 28

3.5.8 Determination of Alkoloid 28

3.3.9 Test for Phenols 29

3.3.10 Determination of Phenol 29

CHAPTER FOUR

4.1 Results/Discussion 34

CHAPTER FIVE

5.1 Conclusion 37

References 38

Appendices