ISOLATION AND CHARACTERISATION OF FUNGI FROM COMMERCIAL BREAD, AND EVALUATION OF THE ANTIFUNGAL EFFECTS FROM MANGIFERA INDICA (MONGO) LEAVES EXTRACT IN AZARE
Abstract
Food preservation represents a critical challenge in Azare's tropical climate, where high temperatures and humidity accelerate microbial contamination. This research investigates the antifungal potential of Mangifera indica extracts across different food preservation contexts. The research methodology could be adapted to investigate preservation strategies for other perishable food products prevalent in Azare's markets.Develop comprehensive toxicological assessments to ensure the extract's safety for long-term consumption. Detailed studies should characterise potential health impacts and establish safe concentration ranges for commercial application.Create policy framra indica (mango) leaf extracts as a natural alternative to synthetic preservatives in bread production, addressing significant economic and health concerns in the Azare food system.The study employed a comprehensive methodology involving fungal isolation, extract preparation, and antifungal susceptibility testing. Researchers collected bread samples from multiple Azare Katagum local government regions, identifying six primary fungal genera, with Aspergillus species dominating at 43% of total isolates. Methanolic leaf extracts demonstrated superior antifungal activity, with inhibition zones ranging from 12.8 to 18.5 mm across different fungal species.Phytochemical analysis revealed a rich composition of bioactive compounds, with mangiferin emerging a nos the primary antifungal agent. Minimum Inhibitory Concentration (MIC) testing identified precise extract concentrations preventing fungal growth, ranging from 12.5 to 22.5 mg/mL. Practical application showed remarkable results, extending bread shelf life from 3-4 days to 7-9 days under typical Azare storage conditions.The research provides a scientifically validated approach to natural food preservation, offering a sustainable alternative to synthetic preservatives.
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