Velvet Tamarind Research Articles

Effect of Velvet tamarind (Dialium indium) marination on the physicochemical quality of culled chicken meat

Effect of Velvet tamarind (Dialium indium) marination on the physicochemical quality of culled chicken meat

Extraction and Characterization of Velvet Tamarind (Dialium Guineense) Seed

Velvet tamarind (Dialium guineense) fruit is usually consumed fresh and the seed discarded. The pulp has a unique sour taste due to the natural occurrence of sugars and plant acids together. There is an increase in the demand for juice and juice type beverages. This study aimed at determining the physicochemical properties of velvet tamarind seeds. The velvet tamarind seeds were extracted by Accelerated Solvent Extraction (ASE). The results showed that the sample contained the following physicochemical properties: Specific gravity (0.790), Refractive index (1.690), acid value (16.55mg/KOH/g), Saponification value (330.7mg/ KOH/g), Iodine value (14.10mgI2/100g), Peroxide value (4.200mg Equiv.O2/kg), Free Fatty Acid (0.200%) and Specific Gravity of 0.790 g/cm3. It can be concluded that velvet tamarind (Dialium guineense) has good quality oil making it suitable for culinary purposes due to its acid value, and in making shampoos and leather shaving creams due to its saponification value.

Comparative studies of phytonutrients content and therapeutic potential of fruits parts of Dialium guineense Willd (Fabaceae) and Ziziphus mauritiana Lam. (Rhamnaceae) used in traditional pediatric in Burkina Faso

ABSTRACT Objective: The objective of the present study was to determine the phytonutrients content and selected biological activities of fruit parts of Dialium guineense commonly known as velvet tamarind and Ziziphus mauritiana called jujube tree used in the management of childhood diseases. Methodology and Results: Phytochemical components were determined by specific reagents and biological activities by antiradical and antibacterial test. The fruit pulp of Ziziphus mauritiana had the best antioxidant activity (IC50 = 0.27 mg/mL) due to its high contents ( p < 0.05 ) of total phenolic compounds (31.18 ± 0.06 mg GAE/g), flavonoids (0.73 ± 0.50 mg RE /g), hydrolysable tannins (11.37 ± 0.05 mg TAE/g) and condensed tannins (9.86 ± 0.30 mg CE/g). It also exhibited the highest contents of -carotene (72 ± 0.01 mg/100g) and macroelements Na (12 ± 0.00 mg/100g), K (605 ± 0.20 mg/100g). On the other hand, the fruit pulp of Dialium guineense had the best contents of vitamin C (36 ± 0.07 mg/100g), vitamin E (0.109 ± 0.07 mg/100g) and microelements (Fe, Zn) with 8.00 ± 0.01 mg/100g and 1.10 ± 0.02 mg/100g respectively. The fruits pulp of these two species showed antibacterial activity against E. coli with the best minimum inhibitory concentration (MIC) of 3.12 mg/mL Conclusions and application of results: Recommendations of enhancement and promotion of these two fruit species could constitute important sources for the development of new nutraceuticals and phytomedicines in the prevention and treatment of childhood diseases. Keywords: Childhood diseases, Dialium guineense, Ziziphus mauritiana, Nutraceuticals.

Dose-related responses of broiler chickens to black velvet tamarind (Dialium guineense) stem bark supplementation: carcass characteristics, organ weight and intestinal biometry

Carcass characteristics, organ weights, and intestinal biometry of broiler chickens fed diets supplemented with black velvet tamarind (Dialium guineense) stem bark (BSB) were assessed. Two hundred, day-old Ross 308 broilers were divided into 4 groups of 50 chickens, and each group replicated five times. Each group were assigned to one experimental diet in a completely randomised design designated T0 (0), T1 (0.5), T2 (1.0) and T3 (1.5 g BSB/kg feed). Data obtained on carcass characteristics, organ weights, and intestinal biometry were analysed statistically. Results showed that BSB was low in crude protein (6.42%) and high in crude fibre (30.65%) and ash (9.35%). Broiler chickens fed diet T1 had significantly higher (P < 0.05) breast and drumstick weights than those offered the other 3 diets. There were significant differences (P < 0.05) in the abdominal fat pad, liver, proventriculus, gizzard weight, and intestinal biometry of broiler chickens in all the groups. Results also showed that dietary BSB supplementation level had a quadratic effect (P < 0.05) on breast, drumstick, liver, proventriculus weight, abdominal fat pad, and intestinal biometry of broiler chickens. In contrast, dietary BSB supplementation levels had linear effect (P < 0.05) on gizzard weight. It can be concluded that BSB is rich in ash and fibre, and is suitable as a feed additive in broiler chicken diets at a level not beyond 0.5 g/kg feed for best organ weight, carcass yield, intestinal biometry. Thus, there is potential to utilize BSB for improved productivity of broiler chickens.

Green synthesis of silver nanoparticles from discarded shells of velvet tamarind (Dialium cochinchinense) and their antimicrobial synergistic potentials and biofilm inhibition properties.

In the field of nanomedicine, biogenic metal nanoparticles are commonly synthesized using edible plant products as bio-reducing or stabilizing agents. In this study, discarded shell of velvet tamarind fruit is explored as a potent reducing agent for biogenic synthesis of silver nanoparticles (VeV-AgNPs). Silver nanoparticles were formed in minutes under sunlight exposure, which was considerably fast compared to under ambient conditions. The optical, structural and morphological studies revealed that the nanoparticle colloidal solution consisted of particles with quasi-spherical and rodlike morphologies. To investigate antimicrobial properties, eight microorganisms were exposed to the VeV-AgNPs. The results indicated that VeV-AgNPs had enhanced antimicrobial activity, with a recorded minimum inhibitory concentration (MIC) of 3.9µg/mL against E. coli. Further studies were conducted to examine the biofilm inhibition properties and synergistic effect of the VeV-AgNPs. The findings showed a biofilm inhibition potential of around 98% against E. coli, and the particles were also found to increase the efficacy of standard antimicrobial agents. The combinatory effect with standard antifungal and antibacterial agents ranged from synergistic to antagonistic effects against the tested microorganisms. These results suggest that silver nanoparticles produced from discarded shells of velvet tamarind are potent and could be used as a potential drug candidate to combat antimicrobial resistance.

Functional properties and chemical constituents of eight underutilized Ghanaian legumes

The aim of this study was to determine the potential of some Ghanaian underutilized legumes in helping to reduce the problems of poverty, hunger and malnutrition among the vulnerable group of the Ghanaian population. The study looked into the functional properties, fat and fatty acid distribution, raffinose, sucrose, glucose, fructose, calcium, magnesium, sodium, potassium, iron, copper, manganese, zinc, cyanide and isoflavone contents of raw and processed seed flours of Cajanus cajan, Canavalia ensiformis, Canavalia gladiata, Mucuna pruriens, Parkia biglobosa, Phaseolus lunatus and Vigna subterranea. The parameters mentioned above were also determined for raw fruit flour of Dialium guineense. In addition to these, the study also looked into the crude protein and starch contents of the raw and processed seed flours of Canavalia gladiata, Parkia biglobosa and Vigna subterranea. The obtained results suggest that the legumes may have untapped potential, which may be exploited to help assist in reducing hunger, malnutrition and poverty in Ghana. Results of the functional properties reveal that the legumes may serve useful roles in various food products. For instance, velvet tamarind (Dialium guineense) flour may be useful in infant food formulations because of it high solubility and low bulk density. African Locust bean (Parkia biglobosa) flour had the highest fat content among the studied flours, recording a fat content of approximately 14%. It may therefore be economical to express the oil and use the oil as an edible oil or for industrial applications for products such as soaps, shampoos, paints, etc. This means the properties of the oil of African Locust bean flour need to be studied to know the uses of the oil. Unsaturated fatty acids in the cis configuration formed more than 50% of the fatty acids in all the legumes. This observation coupled with the low sodium content of all the legumes suggest that these legumes may be suitable for consumption to prevent cardiovascular diseases. The daily nutrient needs of individuals can be met by the consumption of the appropriate amounts of these legumes. For example, 375.25 g of processed velvet beans (Mucuna pruriens) flour may be able to meet the adequate intake (AI) of 350 mg/day magnesium for adult males.

Percentage adsorption of Glipizide (GLI) from deionized water and sPLW using OAC, HAC, and BAC prepared with velvet tamarind shell

Percentage adsorption of Glipizide (GLI) from deionized water and sPLW using OAC, HAC, and BAC prepared with velvet tamarind shell

Nutritional and chemical composition of black velvet tamarind (Dialium guineense Willd) and its influence on animal production: A review

Abstract The world population is expected to double by 2050, creating a greater demand for animal protein sources. This calls for an increase in the supply of animal-derived foods in order to avoid food scarcity in the future. Non-ruminants, which would have been a panacea to this increased demand for animal-derived foods, have suffered from the rising costs of feed ingredient world-wide. The increase in the prices of conventional feedstuffs have attracted the attention of researchers on the potentials of lesser-known tropical medicinal plants like Dialium guineense Willd (black velvet tamarind) as a feed resource for non-ruminants. The increase in prices of conventional feedstuffs have attracted the attention of researchers on the potentials of lesser-known tropical medicinal plants. One such lesser-known tropical plant that can be used in chicken and livestock production is black velvet tamarind. The plant is found in many parts of the world. It belongs to the family Fabaceae, has high forage yield, resistant to drought and insects, and does not require annual cultivation. The whole seed is moderate in crude protein and fibre but high in carbohydrates. The leaf, on the other hand, is low in carbohydrate, moderate in crude protein, and high in ash. D. guineense stem bark and fruit are excellent source of essential oils, and rich source of dietary fibre, minerals, and vitamins for monogastrics. The plant is endowed with beneficial phytochemicals such as alkaloids, tannins, phenols, flavonoids which may serve as natural alternatives to in-feed antibiotics. D. guineense has beneficial pharmacological effects including antioxidant and antimicrobial properties. The purpose of this study was to review the body of knowledge on the nutritional and chemical composition of D. guineense and its impact in animal production.

Effects of Gender and Ethnicity on Fruits Consumption by Students in a Ghanaian Technical University Before and During COVID-19

Fruits help reduce the risk of diseases and infections such as the Corona virus. This study sought to assess the differences in the consumption patterns of fruits among students before and during COVID-19. Structured questionnaire was used to gather information from two hundred and three (n=203) students. Descriptive statistical techniques, paired sample t-test and logistic regression models were used in the data analysis. Mango, banana, orange, grapes, apple, pineapple and coconut were the most consumed fruits before and during COVID-19. Male students were more likely to consume watermelon than female students in pre-COVID-19 period and during COVID-19 period (odds ratios respectively 2.009 and 1.403). Watermelon and coconut were more likely consumed by males while African star fruit and velvet tamarind were consumed mostly by females. Apart from the health benefits, family/friends was the main factor responsible for the choice of fruits. Ethnicity significantly affected the choices of fruits (p ≤ 0.05). The impact of family/friends on fruit consumption trend is enormous and is directly related to the ethnic groups of students. Policies and interventions must therefore be made towards household consumption of fruits.

QUALITY EVALUATION OF CAKE FROM WHEAT, BAMBARA GROUNDNUT (Vigna subterranean) and VELVET TAMARIND (Dalium guineense) FLOUR BLENDS

The increasing nutritional awareness of consumers has necessitated investigations into the incorporation of nutrient dense underutilized crops such as Bambara groundnut and velvet tamarind into baked products. This study was aimed at assessing the suitability of different proportions (80:15:5, 75:20:5. 70:25:5, 65:30:5) of wheat, bambara groundnut, velvet tamarind composite flours for cake production with 100% wheat flour as the control. The functional properties of the composite flours were evaluated and the cakes were analyzed for physical, proximate, mineral and sensory properties using standard methods. There was no significant difference (p&gt;0.05) in the bulk densities and swelling index between the composite flours (up to 25% substitution) and the control. The water absorption capacity (WAC), gelatinization temperature and time of the flour samples increased (0.85 to 1.10 %, 69.50 to 80oC and 1.47 to 12.41s respectively) with increase in bambara groundnut flour substitution. Likewise the weight of the cake samples while the height and oven spring reduced with increase in bambara groundnut flour. The protein, ash, calcium, sodium and potassium content of the cake samples increased (7.69 to 12.70%, 1.99 to 2.36%, 20.50 to 31.30 mg/100g, 216.79 to 278.36 mg/100g and 548.55 to 836.92 mg/100g respectively) with inclusion of bambara groundnut and tamarind flour. The sensory properties of the cake samples were adversely affected by inclusion of bambara groundnut and velvet tamarind however they were still acceptable. The study concludes that production of cake from wheat/bambara groundnut/ velvet tamarind composite flour enhanced the nutrient content of the product and hence should be

Studies of Phytochemicals and In vitro Radical Scavenging Potentials of Six Different Wild Fruits Consumed in South-Eastern Nigeria

Objective: The study was carried out in order to document the phytochemical contents and radical scavenging capacities of different wild fruits consumed in south eastern Nigeria.&#x0D; Methods: Phytochemical screening and in-vitro antioxidant studies were carried out using standard method.&#x0D; Result: The results of quantitative phytochemical screening indicated the presence of flavonoids, tannins, phenols, terpenoids, alkaloids, saponins, steroids, oxalate and cardiac glycosides in varying concentrations. The in vitro antioxidant study showed that African elemi and African velvet tamarind with EC50 1.68 ± 0.03 and 1.81 ± 0.01 µg/ml respectively scavenged DPPH radical more than other extracts compared to ascorbic acid EC50 1.25 ± 0.02 while wild mango (EC50 0.98 ± 0.01 μg/ml), pepper fruits (EC50 1.75 ± 0.02 μg/ml) and date fruit (EC50 1.88 ± 0.01 μg/ml) scavenged hydroxyl radical more than other extracts used in this study. All the extract showed a concentration dependency in reducing ferric iron to ferrous ion, also date fruit (0.11 ± 0.00 μg/ml) had more of the total antioxidant compounds in this study compared to ascorbic acid (0.22 ± 0.01μg/ml).&#x0D; Conclusion: The high quantity of phytochemicals and radical scavenging capacity of the wild fruits shows their importance in nutrition; therefore wild fruits should be included in our daily diet to improve the quality and nutritional values of food.

Production and Evaluation of Fruit Juice Blends from Velvet Tamarind (Dilium Guineese) and Noni Fruit Juice (Morinda Citrifolia)

This study was aimed to explore the production and evaluation of fruit juice blends from velvet tamarind and noni juices. Velvet tamarind fruit was processed to obtain 100% juice (VT sample) while that of noni fruit was also processed to obtain 100% pure juice (N sample). The respective fruit juice blends (N and VT) were formulated: VTN1, VTN2, VTN3, VTN4 at different ratios (20:80%, 40:60%, 60:40%, 80:20%) while N and VT were used as the control. Microbial analysis using pour plate method and sensory evaluation using 9-point hedonic scale were carried out. The blending of these fruit juices gave better sensory quality product with therapeutic effects. The controls VT (100%) was found to be best in all organoleptic attributes (approximately 7.00 = like moderately) and with microbial count of (6.5x103 cfu/g) while control (100%) samples rated worse sensorily. Sample VTN4 rated best followed by VTN3, VTN2, VTN1 respectively. Blending Velvet tamarind (VT) and Noni (N) juices at different proportions result reduce bland taste, unpleasant aroma of noni which improves the organoleptic acceptability of the blends. Noni mellowed down the tartness of velvet tamarind juice thus, obtaining refreshing, therapeutic, vitamin C., … antioxidant, and acceptable organoleptic characteristics of fruit juice blends.

DETERMINATION OF VITAMIN C (ASCORBIC ACID) FROM Annona squamossa AND Valvet tamarind FRUITS

This research was designed to compare two methods for determination of vitamin C (Ascorbicacid) content in Annona squamosa peel and pulp as well as in Velvet tamarind pulp. Vitamin Ccontent of fresh fruit parts were determined by titrimetric and spectrophotometric methods usingpotassium permanganate as chromogenic reagent. Absorbance was measuredspectrophotometrically at 530nm. The titration method was carried out using iodometric backtitration. The results obtained from the study revealed that there was significant differencebetween the two methods and the higher vitamin C content was recorded in Annona squamosa.Both samples could therefore be used to supplement vitamin C daily intake requirements.Keywords: Annona squamossa, Valvettamarind, Vitamin C, Ascorbic acid, Spectrophotometer.

Sequestration of Arsenate from Surface Water Using Chemically Activated Carbon of Black Velvet Tamarind Fruit Shell

Chemically activated carbon of BVT fruit shell was investigated for its potential adsorption functionalities to remove As (V) from surface water in a batch system. The AC showed maximum removal efficiency of approximately 75% depicting Qmax of 0.00018mg/g at an initial sorbate concentration of 0.016mg/L, a contact time of 26min, and a carbon dosage of 1g. The sorption isotherm studies revealed a better fit for Langmuir isotherm. Hence, a homogeneous monolayer surface adsorption process has taken place.

Phytochemical and Proximate Analysis of Dialium Guineense (Velvet Tamarind) Seed

Dialium guineense (Velvet Tamarind) seeds from ‘Dawanu’ market, Dawakin Tofa Local Government Area of Kano State, Nigeria, were collected and qualitatively analysed for phytochemical constituents. The results showed the presence of alkaloids, tannins, and glycosides. The presence of cardenolides and steroids were also detected. saponins and phenols were undetected. The proximate analysis revealed a composition of 8.32 ± 0.48% moisture, 2.47 ± 0.02% ash, 4.41 ± 0.09% crude fibre, 18.80 ± 0.11% crude protein, 3.69 ± 0.21% fat content and 62.31 ± 0.40% carbohydrates. The significance of the presence of these metabolites was discussed in relation to the seed and also the proximate values. The presence of some phytochemicals explained the medicinal action of the plant encountered in its therapeutic uses.

Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product

Presently, chewy food products are at risk of contamination of non-halal pork gelatin for Muslim consumers. Thus, the sensory study is vital to ensure that products using halal gelatin will have comparable quality. This work was aimed at studying the influence of the formulation and processing of sweet chewy products made from velvet tamarind (VT). The effects of gelatin content from 1.5 to 9% on sensory acceptance were examined. The results revealed that gelatin of 9% was the highest sensory score in all sensory aspects, which were statistically significant differences between the groups studied (p≤0.05). It had an overall liking score of 7.23 (like moderately). A comparison study on sugar ratio and filtration process on physical-chemical properties and sensory acceptance was also conducted. Sensory testing showed that the VT solution content at UVT, ratio 1:1.74 gave the highest average preference score was different significantly from average (p≤0.05). It had an overall liking score of 7.15 (like moderately). The products of best chewy VT found that the moisture content, aw and pH was 4.98%, 0.66 and 3.65, respectively. It was found that the extract contained a substantial amount of antioxidants in the form of vitamin C and phenolic compounds, where the IC50 was evaluated at 53.64 µg/mL. Therefore, the quality of the halal sweet chewy products was found to be acceptable by the sensory evaluation of panel members.

Chemical Composition and Nutraceutical Potential of Velvet Tamarind (Dialium guineense wild) Fruit Pulp

Background: Fruits are known as excellent source of mineral and vitamins and may be used to increase rural population food quality. Consuming fruits and vegetables may usually aid in the prevention of chronic and degenerative diseases.&#x0D; Aim: This study was designed to evaluate the chemical composition of velvet tamarind (D. guineense wild) fruit and its nutraceutical potential.&#x0D; Methodology: The fruit of velvet tamarind was purchased from “Oja-Oba” market in Ibadan, Nigeria. The fruits were sun-dried, the coat and seed were removed by mechanical means. The pulp was ground using a pestle and mortar, and were transferred into an electric blender (Moulinex) for further grinding. After grinding, the powder was sieved into a finer particle and was used to determine the proximate, phytochemical, vitamin and mineral compositions of velvet tamarind fruit.&#x0D; Results: Velvet tamarind fruit contains high concentration of carbohydrate (79.78%) but very low concentration of fat (0.43%). The phytochemical composition of the fruit has flavonoid (33.78 mg) and phytate (0.07mg) as the highest and lowest phytochemicals respectively. Velvet tamarind pulp was observed to be rich in vitamins with vitamin C (28.82 mg/100g) and vitamin B1 (0.84) having the highest and lowest concentrations respectively. Velvet tamarind pulp contained 5.85 mg/100g of potassium and 0.38 mg/100g of phosphorus as the highest and lowest minerals respectively.&#x0D; Conclusion: The composition of velvet tamarind fruit obtained in this study revealed that it is a good source of nutrient, phytochemicals, vitamins and minerals. It should be incorporated as food supplement to reduce malnutrition. It is a fruit with promising nutraceutical potential, thus it is a useful tool for further drug development from the natural plant products.

Black Velvet Tamarind: Phytochemical Analysis, Antiradical and Antimicrobial Properties of the Seed Extract for Human Therapeutic and Health Benefits

Black Velvet Tamarind (BVT) is a famous edible fruit with multiple therapeutic properties. The aim of this study was to determine the secondary metabolites and evaluate the medicinal activities of the seed extract of the plant in order to scientifically report its possible medicinal applications in food and pharmaceutical industries. The pulverized seed was extracted with methanol/ethylacetate (2:1) and the concentrated extract was analyzed using gas chromatography-mass spectrometry (GC-MS), the antioxidant capacity was evaluated using galvinoxyl and 2,2ʹ-diphenyl-1-picryl-hydrazyl (DPPH) assays while the antibacterial activity was determined by agar-well diffusion method. From the GC-MS analysis, Twenty (20) organic compounds were identified in the seed extract, accounting for 99.3% of the identifiable components in the seed extract, and the main constituents were:4-O-methylmannose (40.46%), 9,9-dimethoxybicyclo[3.3.1]nona-2,4-dione (12.30%), palmitic acid (10.00%), nitroisobutylglycerol (8.60%), simiarenol (4.77%) and methyl-α-d-mannofuranoside (4.70%). The extract also contained some notable therapeutically active phenolic compounds such as dihydrochavicol (3.60%), p-chloro-m-cresol (0.67%) and p-vinylguaiacol (0.1%). The seed extract possesses significant free radical scavenging and antioxidant (IC50 and AAI) properties; for galvinoxyl assay (30.00-34.00%), 5.0 and 8.4 and DPPH assay (86.78-90.57%), 6.0 and AAI of 6.7, respectively. The result showed that the antioxidant properties of the seed extract of BVT increased in dose-concentration manner due to the synergetic activity of secondary metabolites present in the seed extract. This study showed that the seed of BVT possesses antioxidant and antimicrobial potential and it might be useful against ROS and RNS induced disorders. The seed of BVT can be used as an easily accessible source of natural antioxidant. The extract has high inhibitory effects at different concentrations (1000-250 µgml-1 ) on Enterococcus faecalis (30 mm) and Serratia marcescens (15 mm) isolated from clinical samples. The susceptibility of Gram positive and negative bacterial strains to the seed extract was due to the synergic activities of the secondary metabolites in the seed extract, most especially the phenolic compound and the terpenoids. This study showed that the seed extract of BVT has medicinally bioactive phytochemicals that may be useful in the formulation of food preservatives or drug supplements and treatment of bacterial infections.

Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy

The research aimed to study the effect of stevia, xylitol, and corn syrup on the physical, physicochemical, and sensory properties of velvet tamarind chewy candy (VTCC). The content of sweeteners was optimized using stevia (5.5–6%), xylitol (5.5–6%), and corn syrup (7.5–8.5%) by mixture design (d-optimal) with 3 centerpoints and response surface methodology (RSM). The sweeteners in optimized VTCC consisted of velvet tamarind powder (40.5%), water (40%), stevia (6%), xylitol (6%), and corn syrup (7.5%) which provided the approximation error between prediction and observation values: of color (a* and b*), hardness, adhesiveness, gumminess, bioactive activities, and sensory properties within the range of 0.07–9.69%. The optimized VTCC using stevia and xylitol can reduce the sugar content by up to 60%. The sensory preference scores of VTCC from consumer acceptance were slightly like (6.1–6.9) which indicated that the VTCC with stevia and xylitol can provide satisfaction in all evaluated attributes and can be applied to this concept to create fruit chewy candy using stevia and xylitol.

Antibacterial Activities of &amp;lt;i&amp;gt;Psidium guajava&amp;lt;/i&amp;gt; (Guava) and &amp;lt;i&amp;gt;Velvet tamarin&amp;lt;/i&amp;gt; (Icheku) Local Chewing Sticks on &amp;lt;i&amp;gt;Streptococcus mutans&amp;lt;/i&amp;gt; Isolated from Human Mouth

Globally dental diseases are mainly caused by Streptococcus mutans, it is one of the leading causative agents of dental caries worldwide, because of its resistance to conventional antibacterial agents, alternative therapies are used to control resistance of oral pathogens. This research was done to determine the antibacterial activities of Psidium guajava (guava) and Velvet tamarin (Icheku) chewing sticks on Streptococcus mutans isolated from the oral cavity. The study was conducted in Owerri Imo State Nigeria during November-December period. Phytochemical analysis of the plant extracts was done using appropriate techniques. The procedure used for antimicrobial susceptibility test was disk diffusion method. Serial dilutions of Psidium guajava (guava) and Velvet tamarind (Icheku) extracts were prepared, Muller-Hinton media was used to put together the extract of serial dilutions of Psidium guajava (guava) and Velvet tamarin (Icheku) and a microbiological procedure were used for visually determining the minimum inhibitory concentration as well as minimum bactericidal concentration. Phytochemical evaluation of the plants’ extracts revealed that it contains saponins, tannins, alkaloid, steriods, glycosides and phenol. The results obtained from the antibacterial susceptibility testing of the extracts against Streptococcus mutans showed that the zones of inhibition recorded ranged from 18 mm to 27 mm. Ethanol (Soxhlet) extract of Icheku twig showed no zone of inhibition on the isolated organism. The ethanol (soxhlet) extract of the individual Psidium guajava (guava) and Velvet tamarin (Icheku) has a better antibacterial effect when compared to their aqueous extracts and combined forms. Psidium guajava (Guava) and Velvet tamarin (Icheku) twigs are made up of composite that is active against S. mutans and can be used in oral hygiene. There is a need for further investigation on the plant extracts as the rural poor make use of it because it is cheap, readily available and the rich also use it once they are in the village mostly in Eastern Nigeria. Similarly chewing sticks has been reported to be practiced by 90 of rural population in Nigeria.