ASSESSMEMT OF THE ANTIMICROBIAL PROPERTY OF SLURRY OF FERMENTED BLENDS OF MAIZE ( ZEAMAYS ) AMD SORGUM(SORGUMVULGARE)
Abstract
The antimicrobial effect of slurry obtained from fermented composite mixture of
maize and sorghum on E.coli gas investigated. Albino wiatar rats were used for the
in vivo test while the in vitro was done on Mueller Hinton plates using the agar
diffusion method. The Ogi slurry was obtained from composite mixture of maize
and sorghum in the following ratio [100] [50;50], [10;90]; [60;40] and [40;60]
w/w. The rats were intubated with E. Coli and fed with 0.5 ml of the slurry. At the
end of the treatment, blood samples were collected for hematological analysis.
There was a decrease in the weight of the rats after the incubation followed by an
increase during the treatment. Sample 6 and 7 with zone of inhibition [7.60mm and
6m30mm] inhibited the growth of E. coli on the 5th day of fermentation. E. coli
was susceptible to gentamicyn, chloramphenicol and ciprofloxacin [12.3mm,
11.33mm and 9.60mm] respectively. The results of this study shows that ogi slurry
from composite mixture of maize and sorghum has antimicrobial effect on E. coli.
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