PROXIMATE ANALYSIS AND ANTI-BACTERIAL ACTIVITIES OF BITTER KOLA ON STAPHYLOCOCCUS AUREUS, E.COLI AND SALMONELLA SPP.

ABSTRACT
This study was carried out to investigate the nutritional value and the antibacterial activity of bitter kola, (Garcinia kola). The result of the proximate analysis shows that bitter kola contains 51.95% moisture, 5.55% Ash, 9.75% crude fibers, 4.65% crude fat, 7.35% crude protein and 20.85% carbohydrate. The anti-bacterial activity shows that bitter kola can inhibit the E. coli and Staphylococcus aureus with diameter zone of inhibition of 14mm and 16mm respectively. There was no inhibition against Salmonella species tested for. The result of this research shows that bitter kola, can be eaten as food, as well as serve a purpose in the production of drugs which can be used to treat infections caused by E. coli and Staphylococcus aureus.

TABLE OF CONTENTS
Title page                                            i
Certification                                        ii
Acknowledgement                                    iii
Dedication                                        iv
Table of content                                    v
Abstract                                            vii

Chapter One
1.0    Introduction                                    1
1.1    Background of the study                            1
1.2    Statement of problems                            4
1.3    Significance of study                                7
1.4    Scope of the study                                8
1.5    Objectives of study                                8

Chapter Two
2.0    Literature review                                9
2.1     History of bitter kola                                9
2.2    Scientific classification of bitter kola                    11
2.3    Medicinal uses/importance of bitter kola                11
2.4    Other uses of bitter kola                            19
2.5    Physiological properties of bitter kola                21
2.6    Proximate analysis                                24
2.7    Anti-microbial properties                            24

Chapter Three
3.0    Materials and methods                            25
3.1    Sample collection                                25
3.2    Proximate analysis                                25
3.3    Antibacterial Activity of the Bitter Kola Extract            32

Chapter Four
4.0    Results                                        34
4.1    Proximate analysis of the extracts                    34
4.2    Antibacterial screening of the extracts                35

Chapter Five
5.0    Discussion                                    36
5.1    Conclusion                                    38
5.2    Recommendation                                38
References                                        40