Browsing by Author "Okonko, I.O."

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    Malaria parasitaemia among patients in Ibadan, Southwestern Nigeria
    (International Society Of Applied Biology, 2010) Okonko, I.O.; Donbraye-Emmanuel, O.O.B; Donbraye, E..; Abubakar, M.J.; Fowotade, A.; Fadeyi, A.; Babalola, E.T.; Ojezele, M.O.; Adeyi, A.O
    OBJECTIVE: To investigate the prevalence of malaria parasitaemia caused by Plasmodium falciparum between ages and genders among patients in Ibadan city, southwestern Nigeria. METHODOLOGY and results: Two hundred (200) patients attending University College Hospital in Ibadan, comprising 95 males and 105 females (ages 0.7-109 years; mean age = 31.2 years) were examined for malaria parasites using 3% Giemsa stained thick and thin films. The study was carried out between March, 2009 and July, 2009, a period characterized by peak rainy season, but no significant seasonal variation was noted. Of the 200 samples examined, 100 were Plasmodium slide-positive indicating an overall prevalence of 50%. The FINDINGS show that malaria parasitaemia and intensity are dependent on age and sex, but there was no significant difference in the ages and sex of the patients studied (P>0.05). Of the 105 samples from females, 58 (55.2%) were positive for malaria parasitaemia while 42 (44.2%) of the samples from 95 males were positive for malaria parasitaemia showing a higher prevalence of malaria parasitaemia in females than their male counterparts. Higher prevalence was noted in age-groups >46 years, 20/36 (55.6%)] and 16-30years [36/69 (52.1%)]. The age-specific profiles of malaria prevalence in younger infants (<4 years of age) were much higher (66.7%) than those observed in older children (5-9 years and 10-14 years of age) having 44.4 and 35.7% prevalence rates respectively. It showed that children >4years were more infected compared to persons >5 years of age, irrespective of season. CONCLUSION AND APPLICATION OF FINDINGS: The study showed that a substantial number people in Ibadan were infested by malaria parasites. This could be attributed to lack of appropriate accommodation and poor sanitary conditions in the area of study. Although there were several limitations to this study, the results can contribute to national efforts towards reducing the malaria burden in local hospitals. These findings can represent the situation in many hospitals in Nigeria. The findings of this study will be valuable as a public health tool for planning, delivery, monitoring and evaluation of malaria interventions.
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    Microbial studies on Aisa a potential indigenous laboratory fermented food condiment from Albizia saman (Jacq.)F. Mull
    (Asian Network for Scientific Information, 2005) Ogunshe, A. A. O.; Ayodele, A. E.; Okonko, I.O.
    A total of 134 bacterial isolates characterized as Bacillus cereus var. mycoides, B. coagulans, B. licheniformis, B. megaterium, B. pumilus, B. subtilis, Staphylococcus cereus and S. saprophyticus were isolated from fermenting Albizia saman seeds during the laboratory production of aisa, a potential food seasoning condiment. Bacillus species were the most predominant species and produced the highest ammoniacal smell characteristic of typical indigenous fermented food condiments. There was a general increase in the microbial population throughout the fermentation period. The pH of the fermenting mash was between 6.5-8.2. The physical observation of the fermented mash was dark brown in appearance with creamish mucilaginous slime, moulding the fermented cotyledons together. Process optimization of the fermenting aisa mash indicated optimal fermentation temperature of 45°-50°C, optimal pH of 6.9-8.2, while the fermented mash with pawpaw leaves gave the most accepted product as compared to banana leaves, local leaves and almond leaves. Consumers gave 74.0%-96.0% preference to aisa as an alternative to iru and ogiri, the most popular indigenous fermented food condiments in Nigeria. In comparison with the laboratory fermented samples, Escherichia coli, Klebsiella pneumoniae, Enterobacter aerogenes and Proteus mirabilis were isolated in addition to the Bacillus and Staphylococcus species in the traditionally fermented aisa samples. Fermentation of Albizia saman seeds for 5-7 days gave the best organoleptic parameters of aisa even after 3 months of storage at ambient temperature and 6 months storage at 4°C in the refrigerator.