In Vitro Antifungal Susceptibility Indices of Tetrapleura tetraptera on Cucumber Fruits Isolates

Abstract

The in vitro antifungal susceptibility indices of Tetrapleura tetraptera pods on cucumber fruits isolates were determined using standard microbiological methods. A total of one hundred and twenty-five (125) samples were randomly picked from five (5) different markets/ hawking points, transported in ice bags to microbiological laboratory for analysis. The mean fungal count ranged from 1.0 x 103 ±0.25/±0.32 to 5.4 x 103 ±0.12. Four (4) fungal species were isolated and identified to include Aspergillus species, Penicillium species, Fusarium species, and Cladosporium species. The duo (aqueous and ethanolic) extracts of Tetrapleura tetraptera exhibited potency at varying concentrations on the zones of inhibition on the test isolates. Ethanolic extracts were more potent with higher zones of inhibitions than aqueous extracts. Penicillum species had a different MIC that is lower in concentration to other isolates. On the reason that these fruits are consumed fresh, and are potential sources and vehicles of transmission of various microbial pathogens, there is need to incorporate Tetrapleura tereptera extract as spices/ additives to most fruits preparations, cookings and food formulations. Since cost of affording good health care is high, the incorporation of this spice will help boost immunity, protect unsuspecting consumers from ravaging infections associated with fruits consumption, and avert the imminent health risks caused by synthetic drugs since the extract is of natural origin and plant based. Finally, as a precautionary measure, fruits should be washed with salt-water for disinfection and transit eating of fruits should be discouraged.