Abstract
Food spoilage and food losses became an important issue for human beings as regard the food safety and food security, since people started producing and storing food products. This study aims at investigating the antifungal activity of the leaves of Kigelia Africana and Artocarpus communis. Twenty grams of each plant was weighed and then soaked in 100 ml of distilled water, hot water and also organic solvent and they were shaken at intervals and left for 24 hours. The extracts were sieved using cheese cloth then centrifuged, and afterward filtered using Whatman no 1 filter paper. These extract solutions (100%) were diluted with water to give 75% concentration of the extracts while distilled water served as control. After extraction, phytochemical screening was carried out on the extracts. Isolation of test organism from spoilt yoghurt and bread was carried out using pour plate and serial dilution method. Fungi isolates were identified based on cultural characteristics, morphological examination and also using fungi atlas. Test organisms ; Rhizopus sp, Candida sp and Fusarium sp were subjected to antibacterial effect of varying concentration of these extracts using agar well diffusion method. The data obtained were analyzed using ANOVA. The screening of the methanol and aqueous extract of K. Africana and A. communis indicated the presence of glycosides, flavonoids, phenol, saponins, quinone, steroid and terpenoids. There was antifungal activity of both methanol and aqueous extract of K. Africana and A. communis. The aqueous extract exhibited antifungal activity against the test organism at varying concentrations with zone of inhibition values ranging from 26.00±2.00 to 12.00±3.00 for K. africana while the range of inhibition zone for A. communis range from 27.00±3.00 to 13.50±1.50. The leaf extract of K. Africana and A. communis have broad spectrum of antimicrobial activity. The extract of K. Africana and A. communis showed antifungal activity and hence might be useful in the industry in replacing synthetic preservative. Keywords: Kigelia africana, Artocarpus communis, extracts, phytochemical, fungi
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