Nutritional Potential Research Articles

Effect of PASLoc Meals on the Zootechnical and Nutritional Parameters of Young Wistar Rats Suffering from Induced Moderate Acute Malnutrition

Aims: The objective of this study was to assess the efficacy of four food products manufactured from locally sourced ingredients in restoring Wistar rats afflicted with induced moderate acute malnutrition. Study Design: The rats used in this research were kept in separate metabolic cages with wire mesh flooring. Place and Duration of Study: The study was conducted at the vivarium of the Ecole Normale Supérieure in Abidjan, Côte d'Ivoire, over a period of 38 days. Methodology: 42 male rats, with an average age of 80 ±5 days and an average weight of 103.46 ±5.10 g, were randomly divided into six batches of seven rats each. Two control batches (MID and PCD) and four experimental batches (PASLoc1A, PASLoc1B, PASLoc2A, and PASLoc2B) were formed. The experiment consisted of an adaptation phase (5 days), a malnutrition induction phase (19 days), and a nutritional rehabilitation phase (14 days). Zootechnical and nutritional parameters were assessed at the end of the induction and nutritional rehabilitation phases. Results: Malnourished animals experienced a body weight loss rate of -22.36 ±6.47%, leading to a decline in all zootechnical parameters, including weight gain (1.39 ±0.28 g/day), body length (0.95 ±0.64 cm), and feed efficiency coefficient (-24.98 ±5.47). The nutritional rehabilitation phase resulted in the correction of the dysfunctions observed during induction, especially in terms of body weight gain, with rates comprised between 20.84 ±5.03% and 34.59 ±3.33%. The minimum weight gain for the rats fed PASLoc diet was 1.66 ±0.54 g/d for Pasloc1B, respectively. PASLoc diets have a significant impact on nutritional value, with a minimum biological value of 94.04 ±0.25%. Conclusion: The result of this study suggest that PASLoc2A and PASLoc2B possess a robust nutritional potential, and their consumption can effectively address issues of moderate acute malnutrition after weaning.

Parameters for the evaluation of egg quality: a systematic review

Eggs have economic and nutritional potential, being a source of animal protein and are widely consumed in meals. Due to their importance, the objective of this paper is to compile, through a systematic review, information on parameters in egg quality. The search was conducted through Scientific Electronic Library Online (SCIELO), CAPES Periodic, ScienceDirect, and Google Scholar using the following terms: “Quality parameters of eggs” and “physicochemical parameters of eggs”. Eighteen studies were selected; out of the total, 33% of the contributions were from Brazil. Approximately 5 studies investigated age, bird genotypes, different forms of rearing and the influence of these factors on the quality of the eggs produced. Six papers sought to observe the effects of bird feeding on egg quality, while 3 works addressed the use of alternative methods for egg quality analysis. Two studies applied physical evaluations and microbiological analyses to verify the quality of commercialized eggs, and 2 studies presented different approaches involving physical or physicochemical methods for microbial control of eggs. It was concluded that egg quality can be determined by various parameters, whether with traditional methods or the application of alternative and innovative methodologies.

Physicochemical Properties, Proximate Composition, and Carotenoid Content of Momordica cochinchinensis L. Spreng (Gac) Fruit

The study aims to determine the physical and chemical properties of Momordica cochinchinensis L. Spreng (gac) fruits. Fruit size varied, weighing 359.17 to 588.33g, with lengths of 11.10 to 13.92 cm and circumferences of 27.43 to 30.67 cm. Components included pulp (34.06 to 41.58%), seeds (23.11 to 29.70%), peel (16.65 to 20.60%), and aril (15.64 to 18.64%). Skin and aril colour parameters (L*, a*, b*) indicated maturity and carotenoid content. Aril had higher acidity (pH 5.54±0.02, titratable acidity [TA] 0.03 to 0.05g/L), total soluble solids (TSS, 11.57%±0.52 °Brix), and carbohydrates (55.6 g/100 g) than pulp (pH 5.65±0.02, TA 0.01 to 0.02g/L, TSS 4.90%±0.33 °Brix, carbohydrates 30.9 g/100 g). Peel contained most protein (6.2 g/100 g) and dietary fibre (56.9 to 58.1 g/100 g). Glucose and fructose were found in both pulp and aril. Potassium levels were highest in peel (817.59 mg/100 g), followed by pulp (658.20 mg/100 g) and aril (228.79 mg/100 g). Lycopene dominated carotenoids, especially in aril (31.7 to 103.7 mg/g). β-carotene, lutein, astaxanthin, and zeaxanthin were also present. β-carotene (2.9 to 9.6 mg/g) was second to lycopene, followed by astaxanthin (1.54 to 4.91 mg/g), lutein (0.16 to 1.35 mg/g), and zeaxanthin (0.35 to 1.49 mg/g), absent in pulp. These findings have implications for the food industry, offering insights into gac fruit’s nutritional potential. Malaysian gac exhibited superior nutritional content, with pulp and aril as notable sources of carbohydrates and minerals for consumption and aril as a promising source of healthy oils.

Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars.

Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8g) and soluble protein (7.2g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89μM Trolox Equivalent/g, respectively), and iron ion reduction (71.70μM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.

Unlocking Nutritional Potential: Multi-OMICS Strategies for Enhancing Millet Nutritional Traits

Millet grains have long been recognized for their nutritional significance, serving as staple foods for millions around the world. However, unlocking their full nutritional potential remains a crucial challenge. In this study, we explore the application of multi-OMICS (genomics, transcriptomics, proteomics, metabolomics, and phenomics) strategies to enhance the nutritional traits of millet grains. By integrating comprehensive molecular datasets, we aim to elucidate the genetic and biochemical pathways governing key nutritional attributes such as protein content, amino acid composition, micronutrient density, and antioxidant capacity in millets. Through targeted breeding and biotechnological interventions informed by multi-OMICS analyses, we seek to develop improved millet varieties with enhanced nutritional profiles and agronomic performance. This interdisciplinary approach holds great promise for addressing malnutrition and promoting food security, particularly in regions where millets are dietary staples. By harnessing the power of multi-OMICS technologies, we aim to unleash the full nutritional potential of millets, contributing to the development of sustainable and resilient food systems for future generations.

Wild edible Ficus fruits of Uttarakhand, India: a natural remedy towards malnutrition and human health enrichment

Wild fruits play a vital role in the diets and economic well-being of tribal communities of Uttarakhand, India. Despite their significance, there is limited information on some of the wild Ficus species such as Ficus drupacea, Ficus rumphii, Ficus semicordata, Ficus subincisa and Ficus hispida. This research aimed to analyse the nutritional potential, anti-nutritional compositions, mineral composition, antioxidant and finally the phytochemical properties of Ficus fruits to ascertain their medicinal and nutritional significance. The proximate analysis results of all the five wild Ficus species displayed varying percentages of protein, moisture, fat, ash, crude fibre, carbohydrates. Ficus species exhibited superior nutritional and mineral parameters along with a significant amount of vitamin C. Additionally, these fruits significantly showed lower levels of anti-nutritional and good amount of antioxidant parameters. Thus, adequate consumption of these wild Ficus fruits could potentially contribute to human nutritional needs and may serve as sources for dietary enhancements.

Exploring the bioaccessibility of polyphenols and glucosinolates from Brassicaceae microgreens by combining metabolomics profiling and computational chemometrics

Microgreens constitute natural-based foods with health-promoting properties mediated by the accumulation of glucosinolates (GLs) and phenolic compounds (PCs), although their bioaccessibility may limit their nutritional potential. This work subjected eight Brassicaceae microgreens to in vitro gastrointestinal digestion and large intestine fermentation before the metabolomics profiling of PCs and GLs. The application of multivariate statistics effectively discriminated among species and their interaction with in vitro digestion phases. The flavonoids associated with arugula and the aliphatic GLs related to red cabbage and cauliflower were identified as discriminant markers among microgreen species. The multi-omics integration along in vitro digestion and fermentation predicted bioaccessible markers, featuring potential candidates that may eventually be responsible for these functional foods' nutritional properties. This combined analytical and computational framework provided a promising platform to predict the nutritional metabolome-wide outcome of functional food consumption, as in the case of microgreens.

Shree Anna: The Nutritional Powerhouse Paving the Path for Health Security in India

Millets often referred to as Shree Anna; represent a group of small-seeded cereal grains renowned for their remarkable health benefits and drought tolerance. These grains have a long history of cultivation and are consumed across diverse regions worldwide, with a pronounced emphasis on Asia and Africa. However, recent years have seen a decline in Shree Anna cultivation and consumption due to a shift towards more profitable and higher-yielding crops. This shift has resulted in reduced food and nutritional security for communities that rely on millets for their livelihoods and sustenance. It is a rich source of protein, fiber, micronutrients, and vitamins, making it a valuable resource in addressing iron, zinc, and protein deficiencies, particularly among women and pre-school children. In India, Shree Anna holds a critical position as a predominant cereal crop, especially among low-income families, owing to its well-known nutritional value. However, despite its nutritional potential, Shree Anna remains underexplored in India, and there is significant untapped potential for its utilization. Unlocking the full potential of Shree Anna could have a profound impact on nutritional security, sustainable agriculture, and the economic well-being of communities.

Insight into the nutritional potential and the antioxidant, antibacterial, and cytotoxicity activities of the aerial edible part of halophytic plant Salicornia arabica L

Insight into the nutritional potential and the antioxidant, antibacterial, and cytotoxicity activities of the aerial edible part of halophytic plant Salicornia arabica L

Traditional Foods for Athletic Sports

The appetite for ethnic foods in world got up with the reinvention of traditional cultural recipes and the possible application in all sectors. In the recent years, there has been increasing interest towards traditional foods throughout the world due to their importance in health, nutrition as well as their immense commercial potentials. In addition there has also been an initiative to conserve these ethnic foods before they become extinct. Athletics isan endurance game needs more specific dietary planning as per the requirement of activity schedule. Athletes today follow a vague diet and mis- understood the principles of idealdiet for sports activities. The poor diet drops them up with poor performance and several health issues. Ethnic foods of Indian origin possess interesting combination of nutrient that is required by an athlete in native state. Paanagam, Bajra porridge, Akkaravadisil, Kachayam and Porivilanga Urundai are someethnic recipes of Tamil Nadu were studied with their nutritional potentials and recommended for better athletic performance.

Utilization of some fruit rinds in small ruminant feeding: nutritional characteristics determination.

Every year, thousands of tons of fruit wastes are produced worldwide while most of them remain unused and are released into the environment. Incorporation of these wastes to feedstuffs reduces competition between food and feed, and reduces environmental risks or methane yield in ruminants. Nevertheless, no comprehensive research was available on the nutritional properties of rinds of different fruits in small ruminant feeding. Hence, this research investigates the nutritional potential of some fruit's rinds (Kiwi, Tangerine, Grapefruit, Sweet lemon, Sour lemon, Banana, Mango, Orange, Apple, Peach, and Persimmon) by in vitro ruminal-microbial and standard laboratory methods. Persimmon rind had the higher total phenolic contents (TPC, 22mg gallic acid equivalents/g dry matter: DM) than the other treatments (P < 0.0001). The ether extract (EE), neutral detergent fiber (NDF), acid detergent fiber (ADF), and ash contents of banana rind were greater (P < 0.0001), however its DM, relative feed value (RFV), and non-fiber carbohydrates (NFC) were lower than the other treatments (P < 0.0001). A different range of minerals was observed among fruit rinds along with a higher content of potassium (42.5g/kg DM) and manganese (49mg/kg DM) in banana rind (P < 0.0001). Persimmon (45.7ml/200mg DM) and sweet lemon (75.7ml/200mg DM) rinds recorded the lowest and highest potential gas production, respectively (P < 0.0001). Persimmon exhibited a lower percentage of methane (11.5%) rather than other rinds (P < 0.0001). The total volatile fatty acids (TVFA) and metabolizable energy (ME) in sweet lemon, and dry matter digestibility (DMD) and organic matter digestibility (OMD) in tangerine were greater compared with other rinds. The rind of the banana exhibited the highest amounts of titratable acidity (283 mEq×10- 3), acid-buffering capacity (200 mEq×10- 3), and acid-base buffering capacity (260 mEq×10- 3) (P < 0.0001). In conclusion, the present rinds differed in chemical-nutritional characteristics. These rinds may feed as a substitute for conventional forages in the diets of small ruminants on a large scale throughout the year; however, these in vitro findings need to be scientifically validated under in vivo experiments.

Physicochemical characterization of seeds and aril of Renealmia aromatica (Aubl.) Griseb

The Amazon has great biodiversity, being inhabited by indigenous peoples since time immemorial, as well as being home to traditional farmers, settlers, riverine dwellers, people responsible, in large part, for the conservation of biodiversity through the cultivation and storage of grains, tubers, roots and seeds. Among the numerous species cultivated and managed by the Amazonian peoples, we approach, in this work, the species Renealmia aromatica (Aubl.) Griseb., belonging to the Zingiberaceae family. The objective of this article is to present physicochemical aspects of the fruits of Renealmia aromatica (Aubl.) Griseb. aiming to emphasize its alimentary potential and nutritional value.This work consisted of harvesting the fruits of mother plants located in the experimental garden of the Universidade Federal do Acre – UFAC. The analyzes were carried out at the Unidade de Tecnologia de Alimentos – Utal of UFAC – Campus Rio Branco. The variables analyzed were protein, ascorbic acid (vitamin C), titratable acidity, moisture and ash (fixed mineral residue) according to the methods for physicochemical analysis of foods from the Instituto Adolfo Lutz. In the aril and in the seed, protein contents of 7.97% and 6.67% were found, respectively. As for lipids, the highest concentration was observed in the seeds, with a content of 6.76%. The aril showed a satisfactory level of vitamin C (182,81 mg/100g). With a high concentration of lipid, the seeds had a total caloric value of 335,56 kcal/100g. Thus, the seeds and arils of R. aromatica have alimentary and nutritional potential, being the seeds used for the production of edible oil or condiment, and the aril, rich in vitamin C, used in alimentation. This, although already used in food, is still restricted to indigenous peoples and traditional communities.

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over the last three decades regarding the sensory and hedonic impact of adding quinoa to food products. To do so, bibliometric methods based on the Scopus and Annual Scientific Production databases were used. After selecting and screening using the PRISMA method, seventy-four articles from 1991 to 2024 were analyzed, identifying relationships between keywords in the analyzed studies, forming a co-occurrence and co-authorship network. Results showed that quinoa has great nutritional potential when added to different food products, but its instrumental and sensory properties are modified. The nine-point hedonic scale was used to measure product acceptability in 47% of the articles. Studies on bakery products have shown that increasing the concentration of quinoa in the product formulation decreases the acceptance of the final product in 67% of cases. It is recommended to include consumer demands from a sensory and hedonic perspective when developing new products. The scientific and industrial community is encouraged to develop new food products catering to a broader consumer range.

Effects of rice wine on the quality and flavor characteristics of yogurt

Rice wine, a traditional Chinese fermented beverage, possesses both nutritional value and unique flavor. It is anticipated to enhance the nutritional potential and flavor of yogurt. This study aimed to assess the physicochemical, antioxidant, and sensory qualities of yogurt supplemented with varying concentrations of rice wine (0%, 5%, and 20%, v/v). The results revealed alterations in acidity, water-holding capacity (WHC), total sugar, texture characteristics, and rheological properties upon the addition of rice wine. Compared to the control group, yogurt supplemented with 5% and 20% rice wine showed higher total phenol content (TPC) and increased DPPH• clearance activity. Moreover, changes were observed in the hardness, adhesiveness, and gumminess of the experimental group. The addition of 5% YSRW resulted in an increased G′ and decreased G″ compared to the control group, which indicated that rice wine could increase the gel strength of yogurt. The variety and content of flavor substances in YSRW also increased, implying that rice wine might improve the sensory acceptance of yogurt. These findings suggested that rice wine can serve as a natural additive to enhance the flavor and taste of yogurt, which made it a promising ingredient for developing functional yogurt with desirable physiological, nutritional, antioxidant, and sensory qualities.

Evaluation of the nutritional potential of peach palm flour and its application in crunchy snacks

The pupunheira (Bactris gasipaes Kunth) is a palm tree native to the Amazon rainforest, and its fruits have high nutritional quality and are highly appreciated by the population where the fruits occur. One of the ways of processing this raw material is the production of flour, which expands the possibilities of industrial application. Therefore, the objective of this study was to produce peach palm fruit flour, evaluate its physical-chemical, properties technological, antioxidant activity, and carotenoid content, elaborate snack-type biscuit formulations with different concentrations of peach palm flour in substitution for corn flakes, and evaluate the physical-chemical characteristics and carotenoid content of the biscuits. Peach palm flour had low moisture content (6.15%), protein (4.82%), and fiber (5.07%); however, it had a considerable carbohydrate content (77.62%), energy value (386,84 kcal), and carotenoids. The technological properties showed a high rate of water and oil absorption and emulsifying activity; however, it did not show foaming capacity or gel formation. The replacement of corn flakes by peach palm flour showed an increase in fiber, ash, lipids, and carotenoids and intensified the orange color of the cookies.

Widely Targeted Metabolomics and Network Pharmacology Reveal the Nutritional Potential of Yellowhorn (Xanthoceras sorbifolium Bunge) Leaves and Flowers.

Yellowhorn (Xanthoceras sorbifolium Bunge) is a unique oilseed tree in China with high edible and medicinal value. However, the application potential of yellowhorn has not been adequately explored. In this study, widely targeted metabolomics (HPLC-MS/MS and GC-MS) and network pharmacology were applied to investigate the nutritional potential of yellowhorn leaves and flowers. The widely targeted metabolomics results suggested that the yellowhorn leaf contains 948 non-volatile metabolites and 638 volatile metabolites, while the yellowhorn flower contains 976 and 636, respectively. A non-volatile metabolite analysis revealed that yellowhorn leaves and flowers contain a variety of functional components beneficial to the human body, such as terpenoids, flavonoids, alkaloids, lignans and coumarins, phenolic acids, amino acids, and nucleotides. An analysis of volatile metabolites indicated that the combined action of various volatile compounds, such as 2-furanmethanol, β-icon, and 2-methyl-3-furanthiol, provides the special flavor of yellowhorn leaves and flowers. A network pharmacology analysis showed that various components in the flowers and leaves of yellowhorn have a wide range of biological activities. This study deepens our understanding of the non-volatile and volatile metabolites in yellowhorn and provides a theoretical basis and data support for the whole resource application of yellowhorn.

Physicochemical composition, centesimal, and phytochemical profile of umbu seed flour (Spondias tuberosa Arruda)

This study aimed to investigate the nutritional potential of umbu (Spondias tuberosa Arruda) seed flours. This was an experimental study. The seeds of the umbu fruit were subjected to an oven-drying process in order to obtain the flour. Subsequently, the analysis of the centesimal composition, physicochemical, mineral, and fatty acid profile, microbiological investigation, and the screening of bioactive phytochemicals of the umbu seed flours in hydroethanolic extracts were carried out. A completely randomized design (CID) was used, with three replications, and the results were expressed as means followed by standard deviation. Analysis of variance (ANOVA) was carried out, and the Tukey’s test was applied at a 5% probability level. It was possible to obtain flour from umbu seeds. It was observed that they contained significant amounts of insoluble dietary fiber (80.9 ± 0.55a g.100-1), protein (6.95 ± 0.10a g.100-1), and lipids (5.54 ± 1.13a g.100-1). The minerals present included zinc (1.87 ± 0.05b mg.100 g-1), manganese (14.36 ± 0.34c mg.100 g-1), and calcium (104.79 ± 0.92c mg.100 g-1). The flours had high levels of oleic monounsaturated fatty acids (33.10 ± 0.13a g.100-1), linoleic polyunsaturated fatty acids (38.06 ± 0.06b g.100-1), and palmitic saturated fatty acids (19.1 ± 0.04b g.100-1), in addition to considerable levels of phenolic compounds (276.21 ± 14.01a mg.g-1 GAE) and flavonoids (891.09 ± 9.01ª mg.g-1 rutin), with satisfactory sanitary conditions for Escherichia coli, Salmonella, Bacillus cereus molds, and yeasts. This study suggests that umbu seed meals can be considered relevant sources of dietary fiber, minerals, and natural antioxidants.

Potencial alimenticio de ensilados híbridos de maíz Puma incluidos en la dieta de ovejas gestantes.

Objective. The nutritional potential of maize´s Puma hybrids was evaluated as silage forage in 50% of the pregnant ewe’s diet. Materials and methods. Sixty-one pregnant ewes were used, assigned to the groups: Centli Puma (N = 21), Tsiri Puma (N = 20) and Tlaoli Puma (N = 20) and their weight, body condition (CC), FAMACHA and metabolic profile in gestation were measured, as well as milk production and quality at 15 and 30 days of lactation. In lambs, birth temperature and weight were measured. Results. The weight and CC of the ewes during pregnancy and lactation were not affected by the group (p&gt;0.05). On the other hand, the estimated feed intake was higher in the ewes of the Centli group (p&lt;0.0001), while the FAMACHA values were better in the Centli and Tlaoli groups (p&lt;0.05). Proteins, glucose, cholesterol and β hydroxybutyrate during pregnancy and milk production and composition during lactation were not affected by the group (p&gt;0.05). Neither did the weight of the lambs and their body temperature vary among the three groups (p&gt;0.05). Conclusions. The use of Puma corn hybrid silages developed for grain production has good and similar response in the productive and metabolic parameters of sheep, as well in the lambs.

Artificial intelligence in clinical nutrition and dietetics: A brief overview of current evidence.

The rapid surge in artificial intelligence (AI) has dominated technological innovation in today's society. As experts begin to understand the potential, a spectrum of opportunities could yield a remarkable revolution. The upsurge in healthcare could transform clinical interventions and outcomes, but it risks dehumanization and increased unethical practices. The field of clinical nutrition and dietetics is no exception. This article finds a multitude of developments underway, which include the use of AI for malnutrition screening; predicting clinical outcomes, such as disease onset, and clinical risks, such as drug interactions; aiding interventions, such as estimating nutrient intake; applying precision nutrition, such as measuring postprandial glycemic response; and supporting workflow through chatbots trained on natural language models. Although the opportunity and scalability of AI is incalculably attractive, especially in the face of poor healthcare resources, the threat cannot be ignored. The risk of malpractice and lack of accountability are some of the main concerns. As such, the healthcare professional's responsibility remains paramount. The data used to train AI models could be biased, which could risk the quality of care to vulnerable or minority patient groups. Standardized AI-development protocols, benchmarked to care recommendations, with rigorous large-scale validation are required to maximize application among different settings. AI could overturn the healthcare landscape, and this article skims the surface of its potential in clinical nutrition and dietetics.

Antimicrobial Activity and Phytochemical Composition of Allium sativum Bulb Extracts against Selected Gram-Negative Bacteria

As a result of increasing antibiotics resistance due to multidrug resistance leads to the use of the medicinal plants as alternative antimicrobial agents. The study aimed to investigate the antimicrobial and phytochemical properties of Allium sativum bulb extracts against some selected gram-negative bacteria isolates. Allium sativum oil was extracted using Soxhlet extraction procedures; Clinical bacterial isolates were collected from pathology department of General Hospital Potiskum in Yobe state. Isolates were identified using standard methods. Antibacterial activity of different concentrations (20, 40, 60, 80 and 100) % of oil extract of Allium sativum bulb were investigated against five clinical bacterial isolates including, Proteus vulgaris, Pseudomonas aeruginosa, Escherichia coli, Shigella boydii and Klebsiella oxytoca.. The oil extract of the bulbs showed antimicrobial activity against all five clinical isolates. MICs and MBCs were evaluated by broth dilution method. The minimum inhibitory concentration (MIC) values for all the three oil extracts ranged between 0.5 and 1.0%, while the minimum bacterial concentration (MBC) values ranged between 1.0 and 1.5%. Important bioactive constituents were present in the different oil extraction method; alkaloids (for ethanol extracts, 19.04±0.04, for hexane extracts, 20.04±0.14 and for chloroform extracts, 20.04±0.07) and 0.51±0.01were detected for sterols in all the three oil extraction methods while others such as flavonoids, saponins, tannins and phenols were not detected. The yield extracts of the oil extract of the bulbs, for hexane were 12.6%, chloroform, 15.2% and ethanol, 16.2%, indicating that ethanol was the better of the three solvents used. The potential applications of Allium sativum oil extracts as natural antimicrobial agents call for the importance of further investigation into their nutritional potential.